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Matar Kulcha
Matar Kulcha

Before you jump to Matar Kulcha recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to matar kulcha recipe. To cook matar kulcha you only need 31 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Matar Kulcha:
  1. Get For Matar
  2. Get white peas soaked in water for 3 hours
  3. Prepare ginger garlic clove paste
  4. You need turmeric powder
  5. You need red chilli powder
  6. Use coriander powder
  7. Take Chaat Masala powder
  8. You need tamarind water
  9. Get mustard oil
  10. Use Salt
  11. Get For coarse Masala paste
  12. Prepare green chillies
  13. You need Cinnamon Stick
  14. Take black cardamom
  15. Get cumin seeds
  16. Use fennel seeds
  17. Prepare For garnish
  18. Take Tomatoes chopped and rings
  19. Provide Onions chopped and rings
  20. Use Coriander leaves chopped
  21. Take Lime wedges
  22. Use For Kulcha (yields 4)
  23. Provide Whole wheat flour
  24. Prepare baking soda
  25. You need baking powder
  26. Prepare milk
  27. Get yoghurt
  28. Take Water
  29. You need kalonji/nigella seeds
  30. Take coriander leaves chopped
  31. Provide Olive oil
Steps to make Matar Kulcha:
  1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside
  2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well.
  3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins.
  4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours
  5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again.
  6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame.
  7. Flip back to coriander leaves side and once cooked, set aside.
  8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot

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