Matar Kulcha originates from the Punjab region where kulchas are a staple flatbread. Adding spiced peas (matar) turns it into a hearty snack that is often enjoyed at street stalls and during festivals, reflecting the region’s love for wheat‑based breads and legume‑rich dishes.

In Punjab, kulchas are usually plain or stuffed with potatoes; the Matar version adds a pea topping. In Delhi, the kulcha may be served with a richer butter‑garlic spread, while in Rajasthan a drier, crispier version is preferred, often paired with a tangy tamarind chutney.

It is typically served hot, brushed with melted butter, and accompanied by green mint‑coriander chutney, tamarind (imli) chutney, and a side salad of sliced onions, tomatoes, and fresh coriander. It is enjoyed as a snack or a light main‑course with tea or lassi.

Matar Kulcha is popular during monsoon street‑food festivals, weekend family gatherings, and as a special treat for festivals like Lohri and Baisakhi where wheat‑based breads are celebrated.

The combination of a thin, lattice‑like kulcha with a flavorful, tangy pea topping and dual chutneys creates a contrast of textures and flavors that is rarely found in other Indian breads, making it a standout snack.

Authentic ingredients include dried white peas, Kashmiri red chili powder, plain yogurt, and fresh mint‑coriander chutney. Substitutes like frozen peas, regular red chili powder, or Greek yogurt work but will slightly alter the traditional taste and texture.

Common errors include over‑cooking the peas (they become mushy), under‑kneading the dough (resulting in tough kulchas), and cooking the kulchas too long (making them hard). Follow the short high‑heat cooking method and wrap the kulchas immediately to keep them soft.

The bread‑paste adds a subtle sweetness and extra softness, helping the kulchas stay tender and giving them a slightly airy texture that mimics the commercial‑grade kulchas sold in markets.

Yes. Soak the peas and prepare the dough a day ahead; keep the dough covered in the refrigerator. Cooked kulchas can be stored wrapped in a clean cloth for up to 3 days in the fridge and reheated quickly on a hot tawa before serving.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional dishes, street‑food recreations, and step‑by‑step guidance for beginners and intermediate cooks.

Anukriti Cooking Recipes emphasizes ultra‑simple techniques, uses common household ingredients, and often demonstrates market‑style recipes (like street‑food kulchas) that can be recreated without specialized equipment, setting it apart from channels that rely on professional‑grade tools.