Delhi’s street food is mythological. From the crisp alu chaat to the tight papdi chaat, you are bent with every bite. But if there is a dish that actually stands out, then it is the pea kulcha. The soft, drunken kulcha was paired with spicy, tangi white peas-this is a match made in a food haven. This Punjabi favorite has won hearts throughout North India, and let’s be real, just thinking about it is enough to make you hungry. But here is the problem – whenever you try to make it at home, it never likes your favorite street seller. Don’t worry, however. With some simple tricks, you can recreate the same bold, street-style taste in your kitchen. Follow these steps, and trust us, your homemade Matar Kulcha will be the same as the real deal.
Read: 6 game-changing tips to create perfect alu kulcha on your pan
How to make street-style pea kulcha at home
Start with peas
The key to the great pea kulcha is a fully cooked pea. Soak them overnight or for at least 7-8 hours. Once once done, the pressure cook them with a pinch of baking soda for salt, turmeric, and four whistles. Mash them lightly with a pamper and set them aside.
Make water
This is the one that signs the dish. Soak tamarind in hot water, then mix it with green chillies, ginger, fresh coriander and salt. Stress tamarind pulp and mix it in a blender. Adjust the water as required and keep it aside.
Spice it
Transfer boiled peas to a large bowl. Add finely chopped onion, tomato, green chillies, julined ginger, red chili powder, chaat masala, coriander powder, cumin powder, black salt and ready tangi water. Mix everything well.
Give it that street-style step
For that extra depth of taste, step into butter. Melt butter in a pan, add ginger paste, and cook for a few seconds. Then, toss in spicy peas and stir slightly. Garnish with fresh coriander and lemon juice squeeze.
Kulcha making time
For soft, pillow kulche, start making flour. In a large bowl, mix a pinch of flour and baking soda with curd. Knead it in a soft flour, cover it, and relax it for five minutes. After that, divide the dough into small parts, roll them, and shape them into kulachs. Heat a pan, cook the kulcha on one side, until it turns golden, overturn, and cook on the other side. Brush with butter and serve hot with your flavor-pasted peas.
and that’s it! Follow these steps, and you will have a plate of pea kulcha that tastes like your favorite street stalls.
