Matra kulcha
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Spiced dried white peas topped with onion, tomato and lemon, eaten with soft, toasted kulchas; a favourite Delhi street meal.
Region: DelhiOccasion: Street lunch and snackTime: 1 hour + overnight soakingServes: 4Vegetarian
Ingredients
- 1 cup dried white peas (safed matar), soaked overnight
- ½ tsp turmeric, salt to taste
- 1 onion and 1 tomato, finely chopped
- 2 green chillies and 2 tbsp coriander, chopped
- 1 tsp roasted cumin powder, 1 tsp chaat masala, ½ tsp red chilli powder
- 1 tbsp tamarind chutney, juice of 1 lemon
- 1 tsp grated ginger
- 8 kulchas (soft leavened breads), butter for toasting
Method
- Pressure-cook the peas with turmeric, salt and 3 cups water until soft but holding their shape.
- Mash a few peas to thicken. Stir in cumin powder, chaat masala and chilli powder.
- Just before serving, mix in the onion, tomato, chillies, ginger, coriander, tamarind chutney and lemon juice.
- Toast the kulchas on a griddle with a little butter.
- Serve the matar in a bowl or leaf plate with the hot kulchas.
History
Matra kulcha is sold from carts and small stalls all over Delhi, with sellers keeping the peas warm in a large brass pot over coals.
Significance
It is one of the cheapest and most popular street lunches for office workers and students in the city.