Matar Kulcha Recipe In Hindi | छोले मटर कुलचा | How To Make Chole Matar Kulcha | Street Food Recipe

Matar Kulcha | Chole Matar Kulcha | Delhi Style Chole Matar Kulcha | Swaad Anusaar With Seema

आज स्वाद अनुसार पे जानिए दिल्ली के बाजार जैसे मटर छोले कुलचे बनाने का सही और आसान तरीका।

Learn how to make Chole Matar Kulcha with our Chef Seema Gadh.
Matar chole or white peas curry is one of the popular north indian recipe. this unconventional white peas curry is famously served with kulcha .Matar kulcha is one of the popular street food of north India specially in Delhi and amritsar.

Chole Recipe – https://www.youtube.com/qk3ehKknhl8

Matar Kulcha Recipe Ingredients –

For Matat Chole Or White Peas Curry –
– 250 gms White Pea Beans
– Water
– 1 Tbsp Ghee
– 2 Bay Leaves
– 1 tsp Turmeric Powder
– 1 1/2 Tsp ginger (finely chopped)
– 1 tsp Green Chillies
– 1/2 tsp rock Salt
– 1 tsp Red chilli powder
– Salt
– 1 tsp Cumin Seeds Powder
– 1 tsp Coriander seeds powder
– 1/2 tsp Chaat Masala
– 1/2 tsp Garam Masala
– 2 Onion (chopped)
– 2 Tbsp Tamarind Pulp
– 1 Tbsp Dry Mango Powder
– Water
– Coriander leaves (chopped)
– Green Garlic (chopped)
– 1 Tomato (chopped)
– Juice of 1/2 Lemon

For Kulcha
– 2 cups all purpose flour
– Salt
– 1 tsp Baking Soda
– 1 tsp Baking Powder
– 3 Tbsp Curd
– 3 Tbsp Butter
– Water
– Carom Seeds
– Coriander leaves
– Ghee

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Host : Seema Gadh
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Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent.Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the flour but not much. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven (“tandoor”) until done. When baked, it is often brushed with butter or ghee, although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as chole is the dish of choice for being eaten with kulcha.
In the first variant, instead of using water to knead the dough, milk or yogurt can be used; this results in the dough becoming softer and more rubbery. This type of kulcha is known as doodhia kulcha (milk kulcha). Leavening is often greater if yogurt is used.
This variant of kulchas are not stuffed but made plain and eaten with a curry which can be either vegetarian or meat-based.
The second variant are the kulchas stuffed with fillings that were served during the period of Mughals and Nizams in their Darbars.Nowadays, these are sold in restaurant and shops. The Amritsari Kulcha a.k.a. Amritsari Naan is well known throughout the world for its crunch and flavor. It is one of the favorite breakfast choices for the local population of Amritsar. A range of stuffings, including paneer (cottage cheese), potatoes, onion and other vegetables are used to stuff these kulchas.
Amritsar, a city in Punjab, is famous for its Amritsari kulchas or Amritsari naan where many of these varieties are available. In Hyderabad, India, kulcha is also referred to as naan or sheermaal.