Matar kulcha

Ingredients

• 60 ml Water (lukewarm, about 40°C for activating yeast)
• 2 tsp Granulated Sugar (for yeast activation)
• 2 tsp Active Dry Yeast (instant yeast)
• 2.5 cups Whole Wheat Flour (stone‑ground atta, sifted)
• 2 tsp Salt
• 1 tbsp Powdered Sugar
• 2 tbsp Milk Powder (full‑cream milk powder for extra softness)
• 1 tbsp Unsalted Butter (softened, cut into cubes)
• 1 tsp Oil (for greasing dough bowl)
• 3.5 cups Dried Green Peas (whole) (soaked overnight, drained)
• 4 cups Water (for boiling peas)
• 0.5 tsp Turmeric Powder
• 0.2 g Baking Soda (a pinch, helps peas soften)
• 25 g Tamarind Pulp (roughly 1 tbsp, soaked in boiling water)
• 1 cup Water (for tamarind soak) (boiling)
• 1 cup Fresh Mint Leaves (loosely packed)
• 1 cup Fresh Coriander Leaves (loosely packed)
• 2 Green Chilies (medium, seeded if less heat)
• 10 g Ginger (peeled, small piece)
• 0.25 tsp Asafoetida (Hing)
• 1 Onion (medium, finely chopped)
• 1 Tomato (medium, finely chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Black Salt
• 1 tsp Roasted Coriander Powder
• 1 tsp Roasted Cumin Powder
• 1 tsp Kashmiri Red Chili Powder (mild, gives color)
• 1 tsp Yellow Chili Powder
• 1 tbsp Chaat Masala
• 1 tbsp Butter (for cooking kulchas) (additional, for tawa)

Instructions

1. Activate Yeast

   In a small bowl combine 60 ml lukewarm water, 2 tsp granulated sugar and stir until dissolved. Sprinkle 2 tsp active dry yeast over the water, stir gently and let sit covered for 10 minutes until frothy.

   Time: PT10M

   Temperature: 40°C

2. Mix Dry Ingredients

   In a large mixing bowl whisk together 2.5 cups whole wheat flour, 2 tsp salt, 1 tbsp powdered sugar and 2 tbsp milk powder.

   Time: PT5M

3. Combine Yeast Mixture and Knead

   Make a well in the dry ingredients, pour in the activated yeast mixture, add a splash of additional lukewarm water if needed, and 1 tbsp softened butter. Knead by hand for about 4 minutes until the dough is smooth, elastic and slightly sticky.

   Time: PT4M

4. First Fermentation

   Grease the bowl with a few drops of oil, cover the dough with a damp kitchen towel or cling film and let it rise in a warm place for 1 hour 30 minutes until doubled in size.

   Time: PT1H30M

5. Prepare Tamarind Water

   Place 25 g tamarind pulp in 1 cup boiling water, stir and let soak for 5 minutes until softened. Set aside the liquid; discard any large fibers.

   Time: PT5M

   Temperature: 90°C

6. Blend Herb‑Tamarind Paste

   In a blender combine 1 cup fresh mint leaves, 1 cup fresh coriander leaves, 2 green chilies, 10 g ginger, 1/4 tsp asafoetida, the soaked tamarind water and a little extra water (about 2 tbsp). Blend until smooth, then strain through a fine mesh sieve into a bowl.

   Time: PT5M

7. Boil Peas

   Drain the soaked peas and add them to a pressure cooker with 4 cups water, 1/2 tsp turmeric, 2 tsp salt and a pinch of baking soda. Cook on high pressure for 4–5 whistles (about 12 minutes) until very soft.

   Time: PT12M

8. Prepare Spicy Pea Mix

   Heat a pan, add the boiled peas, 1 finely chopped onion, 1 finely chopped tomato, 1 tbsp chopped coriander, 1 green chili (slit), and the strained herb‑tamarind liquid. Stir in 1 tsp black salt, 1 tsp roasted coriander powder, 1 tsp roasted cumin powder, 1 tsp Kashmiri red chili powder, 1 tsp yellow chili powder, 1 tbsp chaat masala and 1 tbsp lemon juice. Cook for 5 minutes, allowing flavors to meld.

   Time: PT5M

9. Shape Kulchas

   Punch down the risen dough, divide it into 8 equal balls. Lightly dust a work surface with flour, roll each ball into a thin 6‑inch circle, dust the top with a little dry flour.

   Time: PT10M

10. Cook Kulchas

    Heat a tawa or flat skillet over medium‑high heat. Melt 1 tbsp butter, place a rolled kulcha on the hot surface, cook 1–2 minutes until bubbles appear, flip, add a tiny dab of butter on the other side and cook another 1–2 minutes until golden and puffed. Repeat for all kulchas.

    Time: PT15M

    Temperature: 180°C

11. Serve

    Stack the hot kulchas on a plate, keep them covered with a clean kitchen towel to stay soft. Spoon generous amounts of the spicy pea mixture onto each kulcha, garnish with extra chopped coriander and a pinch of chaat masala. Serve immediately with the remaining tamarind‑spiced water on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Water: warm milk
• Instead of Granulated Sugar: honey (use less)
• Instead of Active Dry Yeast: fresh yeast (use 5g)
• Instead of Whole Wheat Flour: all‑purpose flour (half whole wheat, half all‑purpose)
• Instead of Salt: sea salt
• Instead of Powdered Sugar: granulated sugar (same amount)
• Instead of Milk Powder: dry milk solids
• Instead of Unsalted Butter: ghee, vegetable oil (use 1 tsp less)
• Instead of Oil: any neutral oil
• Instead of Dried Green Peas (whole): canned peas (drained, 2 cups)
• Instead of Water (for boiling peas): vegetable broth
• Instead of Turmeric Powder: fresh turmeric (1 tsp grated)
• Instead of Baking Soda: none
• Instead of Tamarind Pulp: tamarind concentrate (1 tsp diluted in 1 cup water)
• Instead of Water (for tamarind soak): warm water
• Instead of Fresh Mint Leaves: fresh cilantro only
• Instead of Fresh Coriander Leaves: fresh parsley
• Instead of Green Chilies: jalapeño
• Instead of Ginger: ginger paste (1 tsp)
• Instead of Asafoetida (Hing): garlic powder (1/4 tsp) – different flavor
• Instead of Onion: shallots
• Instead of Tomato: tomato puree (2 tbsp)
• Instead of Lemon Juice: lime juice
• Instead of Black Salt: regular salt with a pinch of kala namak powder
• Instead of Roasted Coriander Powder: coriander seeds ground fresh
• Instead of Roasted Cumin Powder: cumin seeds ground fresh
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Yellow Chili Powder: turmeric + red chili mix
• Instead of Chaat Masala: amchur powder + cumin
• Instead of Butter (for cooking kulchas): ghee

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Small Bowl
• Rolling Pin
• Tawa or Flat Skillet
• Pressure Cooker
• Blender or Food Processor
• Fine Mesh Sieve
• Spatula
• Ladle
• Knife
• Cutting Board
• Kitchen Towel or Cling Film
• Plate (for resting kulchas)

Critical Steps — Do Not Skip

• Yeast activation must be frothy; otherwise dough won't rise.
• First fermentation for 1.5 hours is essential for soft kulchas.
• Peas must be cooked until very soft; add baking soda to aid softness.
• Herb‑tamarind paste should be strained for a smooth liquid.
• Cook kulchas on a hot tawa but avoid over‑cooking; they should stay soft and puff.

Chef Tips from the Video

• Replace part of the water with warm milk for a richer dough flavor.
• Add a pinch of sugar to the boiled peas for subtle sweetness.
• Brush cooked kulchas with a little melted ghee before serving for extra shine.

Troubleshooting

Storage

Refrigerator: Pea mixture keeps 2 days in an airtight container; kulchas stay soft for 1 day wrapped in foil.

Freezer: Kulchas freeze well for up to 1 month; reheat on tawa. Pea mixture can be frozen for 1 month.

Room temperature: Do not store more than 2 hours at room temperature due to butter.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated after the first rise; allow it to come to room temperature before shaping.
• Pea chaat can be made 12 hours ahead; store the liquid separately and mix before serving.
• Freeze extra kulchas and reheat on a hot skillet for a fresh texture.

Frequently Asked Questions