Matar Kulcha

A popular North Indian street food delicacy consisting of spicy and tangy dried green peas (matar) curry served with soft and fluffy leavened bread (kulcha), creating a flavorful and satisfying meal or snack. This is a Sanjeev Kapoor exclusive recipe.

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Matar Kulcha

Matar Kulcha

Main Ingredients White peas, Kulchas
Cuisine Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg


  • 1½ cups white peas (safed matar), soaked for 7-8 hours and drained 
  • Kulchas for serving
  • Salt to taste 
  • ¼ teaspoon turmeric powder
  • ¼ small bunch fresh mint leaves
  • 3 teaspoons cumin seeds 
  • 8-10 black peppercorns
  • 1 black cardamom 
  • 1 teaspoon fennel seeds (saunf)
  • 2 dried red chillies, chopped
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon dried mango powder (amchur)
  • Black salt to taste
  • 1 teaspoon tamarind pulp 
  • 1 tablespoon oil 
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon chaat masala + for sprinkling
  • 1 teaspoon coriander powder
  • 1 medium tomato, finely chopped
  • 1 medium onion, finely chopped 
  • Chopped fresh coriander leaves for garnishing
  • 1 inch ginger, cut into thin strips 
  • Slit green chillies for garnishing
  • Lemon wedge for garnishing


  1. Pressure cook dried white peas alongwith some water, salt and turmeric powder till 4-5 whistles are released. Open the lid when the excess air is completely released. Transfer in a bowl. 
  2. Grind together mint leaves, 2 teaspoons cumin seeds, peppercorns, black cardamom fennel seeds, dried red chillies, asafoetida, ½ teaspoon dried mango powder, black salt, tamarind pulp and 1 tablespoon water into smooth mixture. 
  3. Heat oil in a non-stick pan. Add remaining cumin seeds and when it changes colour, add garam masala powder, chilli powder, 1 teaspoon chaat masala, coriander powder and dried mango powder and mix. 
  4. Add cooked white pea mixture and mix. Add salt and mix. Add 1 cup water, mix and cook for 1-2 minutes. Mash lightly. 
  5. Add ground mint leaves mixture, mix and cook for 2 minutes or till the mixture slightly thickens. 
  6. Put some white pea mixture in a serving bowl. Put some onion and tomato on top. 
  7. Garnish with some coriander leaves, ginger strips and slit green chilli. Sprinkle some chaat masala on top and place a lemon wedge on top. 
  8. Serve hot with kulchas.