About Matar Kulcha
‘Matar’ is a Hindi word which means peas and Kulcha is the classic Indian leavened flatbread made with or without yeast. Here in the recipe ‘Matar’ refers to the spiced and tangy curry made with dried peas and since it is served with the soft and fluffy Kulcha, hence the term ‘Matar Kulcha’. In this Matar Kulcha recipe, the peas that are used are dried white peas, also used to make the Mumbai special curried preparation called Ragda. Another prevalent street food that comes very close to the Matar Kulcha is Chole Bhature, a Punjabi recipe of a robust Chana Masala served with fried leavened bread known as Bhatura. Kulcha can be made plain or flavored with spices, herbs and also can be stuffed. More tasty variations of the stuffed kulcha are these Aloo Kulcha and Paneer Kulcha. In this recipe, you will find a delicious and tasty matar curry that you can easily make. This Kulcha recipe will help you make the fluffiest ones at home. Incase you don’t want to put so much efforts, you can also get the readymade kulcha that are available in super markets these days.
About Matar Chaat
The Matar Curry or Matar Chaat is roughly adapted from Nita Mehta’s cookbook ‘Taste Of Delhi.’ I have adjusted the quantities according to my palate. I have also cut down on the amount of mint leaves used in the jaljeera masala. You can even use readymade jaljeera powder. This Matar Chaat is a very easy recipe, provided all your ingredients are in place and you have the preparation done. For instance, soaking the white peas overnight before cooking, making the jaljeera masala, tempering and then mixing everything up. Unlike Bhatura or Naan, kulchas remain soft even when not hot or warm. They don’t become chewy or hard. So, if you are preparing them at home, do it in advance, stack up and store in the refrigerator. While serving, just reheat on a skillet or in the microwave until slightly warm. This Matar Chaat has a semi thick consistency with a tangy flavor. Generally, it is a little spicy too. But I have kept the spice level moderate. You can make it spicier by increasing the red chili powder and green chillies. Another good thing about this dish is that you really don’t need the kulcha to complete it. You can enjoy the matar curry by pairing it with a naan or pav too. The Matar Kulcha combination makes for a supremely satisfying breakfast or brunch meal. If you prefer, you could even have the Matar Chaat as is without pairing it with a kulcha or naan. Simply top with some chopped onions, tomatoes, green chillies, ginger julienne, chaat masala, coriander leaves and lemon juice.
Matar Curry vs Ragda Curry
Though the main ingredient in both these curries are same, that is, dried white peas; still, there’s a significant difference between the Matar Curry and the Ragda Curry. The most obvious difference between the two is that the Matar Curry is a North Indian style curry preparation which also has dried mango powder and a jaljeera mix that gives it an extra tangy twist. On the other hand, the Ragda Curry is a popular Maharashtrian style curry, minus the extra tang and is a famous street food in Mumbai. Ragda is used to make a lot of other yummy street foods like Ragda Puri, Ragda Patties, Pani Puri, Ragda Chaat. Another unique chaat preparation that you will find on the streets of Bangalore is this Masala Puri that is made with either dried green peas or white peas.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Tikki Recipe (Indian Potato Patties) Papdi Chaat Recipe | Papri Chaat (Street Style) Samosa Chaat Ram Laddu (Delhi Street Food) This Matar Kulcha recipe from the archives first published in June 2013 has been republished and updated on December 2022.
title: “Matar Kulcha Matar Chaat Delhi Style Recipe” ShowToc: true date: “2024-09-08” author: “William Cain”
About Matar Kulcha
‘Matar’ is a Hindi word which means peas and Kulcha is the classic Indian leavened flatbread made with or without yeast. Here in the recipe ‘Matar’ refers to the spiced and tangy curry made with dried peas and since it is served with the soft and fluffy Kulcha, hence the term ‘Matar Kulcha’. In this Matar Kulcha recipe, the peas that are used are dried white peas, also used to make the Mumbai special curried preparation called Ragda. Another prevalent street food that comes very close to the Matar Kulcha is Chole Bhature, a Punjabi recipe of a robust Chana Masala served with fried leavened bread known as Bhatura. Kulcha can be made plain or flavored with spices, herbs and also can be stuffed. More tasty variations of the stuffed kulcha are these Aloo Kulcha and Paneer Kulcha. In this recipe, you will find a delicious and tasty matar curry that you can easily make. This Kulcha recipe will help you make the fluffiest ones at home. Incase you don’t want to put so much efforts, you can also get the readymade kulcha that are available in super markets these days.
About Matar Chaat
The Matar Curry or Matar Chaat is roughly adapted from Nita Mehta’s cookbook ‘Taste Of Delhi.’ I have adjusted the quantities according to my palate. I have also cut down on the amount of mint leaves used in the jaljeera masala. You can even use readymade jaljeera powder. This Matar Chaat is a very easy recipe, provided all your ingredients are in place and you have the preparation done. For instance, soaking the white peas overnight before cooking, making the jaljeera masala, tempering and then mixing everything up. Unlike Bhatura or Naan, kulchas remain soft even when not hot or warm. They don’t become chewy or hard. So, if you are preparing them at home, do it in advance, stack up and store in the refrigerator. While serving, just reheat on a skillet or in the microwave until slightly warm. This Matar Chaat has a semi thick consistency with a tangy flavor. Generally, it is a little spicy too. But I have kept the spice level moderate. You can make it spicier by increasing the red chili powder and green chillies. Another good thing about this dish is that you really don’t need the kulcha to complete it. You can enjoy the matar curry by pairing it with a naan or pav too. The Matar Kulcha combination makes for a supremely satisfying breakfast or brunch meal. If you prefer, you could even have the Matar Chaat as is without pairing it with a kulcha or naan. Simply top with some chopped onions, tomatoes, green chillies, ginger julienne, chaat masala, coriander leaves and lemon juice.
Matar Curry vs Ragda Curry
Though the main ingredient in both these curries are same, that is, dried white peas; still, there’s a significant difference between the Matar Curry and the Ragda Curry. The most obvious difference between the two is that the Matar Curry is a North Indian style curry preparation which also has dried mango powder and a jaljeera mix that gives it an extra tangy twist. On the other hand, the Ragda Curry is a popular Maharashtrian style curry, minus the extra tang and is a famous street food in Mumbai. Ragda is used to make a lot of other yummy street foods like Ragda Puri, Ragda Patties, Pani Puri, Ragda Chaat. Another unique chaat preparation that you will find on the streets of Bangalore is this Masala Puri that is made with either dried green peas or white peas.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Tikki Recipe (Indian Potato Patties) Papdi Chaat Recipe | Papri Chaat (Street Style) Samosa Chaat Ram Laddu (Delhi Street Food) This Matar Kulcha recipe from the archives first published in June 2013 has been republished and updated on December 2022.
