Tuesday, 14 June 2016


Hot buttery soft Kulcha paired along with hot and tangy Matar Chhole .... this yummy street food straight from the by-lanes of Delhi and Amritsar in Northern India leaves you licking your fingers and asking for more .... when its sooo good, who can resist it ...

Recipe for Matar Chhole -



Maida / refined flour
2 cups + for rolling
Baking pdr
2 tsp
1 tsp
Dahi / curd / yoghurt
2 – 3 tbsp
¼ cup
As required
Kalonji / onion seeds / nigella seeds
3 – 4 tsp
Coriander leaves chopped
3 – 4 tbsp
1 – 2 tsp


1.       Sieve together the flour, baking pdr and salt so that it mixes evenly.

2.       Create a well in the centre.

3.       In it add the curd, sugar and milk and mix it into the flour.

4.       Gradually add in water little at a time and knead to create a smooth and pliable dough.

5.       Grease your hands lightly and knead the dough so that it doesn’t get sticky.

6.       Cover the dough and leave it to rest and ferment for around 2 hours.

7.       Divide the dough into 8 equal balls. Shape them into balls with greased hands and again cover and allow to rest for 15 min.

8.       This helps prevent the balls from sticking to each other.

9.       Again shape the dough balls into neat balls.

10.   Roll them in refined flour and roll with the help of a rolling pin to form a neither thin nor thick saucer sized circle.

11.   Heat a griddle.

12.   Gently put the rolled kulcha on the griddle.

13.   Make sure your flame is low.

14.   When you see tiny bubbles on the surface, using a brush or your fingers apply a fine layer of water on the surface.

15.   Sprinkle over with the kalonji and coriander leaves.

16.   The moisture helps them to stick.

17.   Flip over and cook on the other side.

18.   Make sure both the sides are cooked and have light brown spots on it.

19.   Remove on to a kitchen cloth.

20.   Smear the top liberally with butter.

21.   Repeat the same for all the other kulchas. Serve them with Matar Chhole.

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