Matar Kulcha Recipe

In the term matar kulcha, matar, which translates to “peas” in Indian, is an extremely versatile dish.

It’s usually paired with a type of leavened bread called Kulcha to create an authentic fine-dining experience. 

The combo – Matar Kulcha is hearty enough to serve as a meal or as a snack, and leftovers make the best next-day meals.

Other names for Matar Kulcha recipe!

Matar Kulcha goes by many names like – Matra ki chaat, Matar chaat, Ghugni chaat (Kolkata and Bengali names), Safed matar ki chaat, to name a few.

Since this traditional dish is a famous roadside Delhi chaat, therefore, it’s also designated as “Delhi wale matar kulche.”

Chaat is a famous Indian street food where the boiled, pan-cooked, or fried key ingredients are topped or tossed with an array of sweet-spicy chutneys and spice powders.

And this matra ki chaat or matar chaat recipe completely fits the above description.

In this recipe, the boiled peas or matar are tossed with a motley of fresh ingredients, chutneys, spices to create an exciting blend of flavors and textures that will keep your taste buds mesmerized and craving for more. 

It’s the main ingredient, dried white peas, that makes this recipe a healthy addition to any diet.

These dried white peas or matar are full of iron and an excellent source of fiber. They are fat-free and an excellent source of plant-based protein for vegetarians.

Plus, white peas are also rich in manganese, copper, vitamin B1, phosphorus, and potassium. Now isn’t that amazing!

Other ingredients like onions, tomatoes, green chutney, tamarind chutney, lemon juice, and spices are added to add an extra crunch and enhance this chaat’s overall flavor. 

Do not get confused with dried green peas!

There are two kinds of peas available in the market. One is the dried green peas, and the other type is the dried white peas. Both the peas have different cooking times, taste, and texture.

This matra ki chaat or matar kulcha recipe is made with white peas.

The term Matar Kulcha is always used conjointly. But in this post, you will find the recipe for matar. Follow this link for the kulcha recipe.

Cooking Matar for Matar chaat

1. Measure the peas and quickly glance over them and discard any shriveled or unappealing peas. Rinse and soak the dried white peas or matar for 6-8 hours or overnight.

2. The next morning, matar or white peas will have absorbed enough water and nearly doubled in size.

3. Drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to the Instant Pot insert and pour in 3 cups of water. Add salt and mix to combine. Seal the lid.

The valve on top should be in the sealed position. Press the Bean/Chili button and cook on High Pressure for 15 minutes. 

4. Once the Instant Pot beeps, let the pressure release naturally. When the pin drops, open the lid.

Cover the cooked peas with a lid and allow it to rest while we assemble the rest of the ingredients. 

Assembling Matar Chaat recipe

5. Transfer the cooked matar to a large mixing bowl. 

6. Add chopped onions to the matar. 

7. Add diced tomatoes. matar kulcha recipe

8. Generously sprinkle green chutney and tamarind chutney over the cooked matar kulcha recipe. 

9. Add chaat masala, roasted cumin seeds, and red chili powder over the matar.

10. Add chopped green chilies.

PROTIP- If the matar feels dry, add 1.5 teaspoons of oil to the chaat. 

11. Finally, add julienned slivers of ginger and chopped cilantro leaves.

12. Toss until combined. matar kulcha recipe

Serve hot garnished with some more julienned slivers of ginger, chopped onions, diced tomatoes, and lemon juice. 

Is soaking required for Dried white peas or matar?

White peas or matar are hard to digest. Pre-soaking the white peas will make them more digestible, which will help reduce flatulence and bloating.

In addition to that, pre-soaking white peas significantly reduce your cooking time by at least 75%. Therefore, soak beans before cooking to reduce gas and discomfort.

Substitute for dried white peas in this Matar chaat recipe

The closest match is chickpeas. Boil the chickpeas in Instant Pot until soft and tender. Drain the extra water and assemble the method, as stated.

Cooked matar has too much liquid?

Strain the excess liquid and set it aside. Cooked matar will thick as it cools. That’s when you can use this water to adjust the consistency of the matar chaat if needed. 

Can you cook this matar Kulcha recipe in a regular pressure cooker?

Absolutely! To prepare this chaat in an Indian pressure cooker – 

• Once the soaking time is over, drain the water. Rinse the matar or dried white peas under tap water. Transfer the matar to a pressure cooker. Pour in water. Add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.
• After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check the matar. It should be soft and slightly mushy. Follow the recipe below. 

Do you not like the raw taste of spices and onions in the matar chaat recipe?

No worries, let’s cook them.

To cook the onions: heat oil in a pan. Add onions and sauté for a minute on medium flame. Do not overcook the onions.

Stir in red chili powder and cumin powder. Take it off the heat, pour over cooked matar, and mix to combine. Sprinkle tomatoes, chaat masala, and proceed to the next step.

Recipe Tips to make a perfect Matar Kulcha Recipe!

» Always add salt while cooking the peas. The salt in the cooking water helps the peas to grow proportionally, resulting in well-seasoned and uniformly creamy peas that are soft and tender just the way you like it.

» Do not overcook the peas. Soaked peas will be perfectly cooked in the given time. Overcooking will result in mushy matar/peas.

» If cooking in a regular pressure cooker, cook on medium heat. 

» This is a make-ahead recipe. If not serving immediately, you can boil the peas, cool it, and store it in an airtight container. When ready to serve, warm in the microwave until thoroughly heated and assemble, as stated in the recipe. 

» If you like your matar chaat like a curry dish, then add lukewarm water to the cooked peas until it reaches the consistency you like.

» You can modify the chaat toppings as per your taste and preferences.

» This family-favorite matra ki chaat recipe freezes beautifully. Be sure to let it cool completely before transferring it to a freezer-proof dish.

» It stays well in the freezer for about 2 months. When you are ready to eat it, it reheats well in the microwave.

» Feel free to adjust the spice levels to suit all taste buds. 

So, if you are craving a chatpata meal, then this is the perfect dinner for you. Pair it with a kulcha for a delicious and filling meal. This matar kulcha recipe can be enjoyed as –

• On its own as a snack
• Top your favorites- samosas or alu Tikki with matar. Matar topped over alu tikkis are called ragda patties.
• Can be stuffed into sandwiches or buns for a filling meal

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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