Matar Kulcha

Ingredients 

• 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

Method

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.