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 Kulcha / Kulche -
9.
While it is still piping hot add
in the onion, tomato, ginger, green chillies, chilli pdr, coriander pdr, garam
masala pdr, salt if required.
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Recipe for Kulcha / Kulche -
MATAR
CHHOLE
INGREDIENTS
Safed watana / dry white peas
|
1 cup
|
Haldi / turmeric pdr
|
¼ tsp
|
Salt
|
T.T.
|
Onion chopped
|
1 no
|
Tomato chopped
|
1 no
|
Tamarind water
|
2 tbsp
|
Lime juice
|
2 tbsp
|
Coriander leaves chopped
|
3 – 4 sprigs
|
Ginger grated
|
1 tsp
|
Green chillies chopped
|
2 nos
|
Dhania pdr / coriander pdr
|
½ tsp
|
Garam masala pdr
|
½ tsp
|
Red chilli pdr
|
½ tsp
|
METHOD:
1.
Soak the white peas overnight
in water or atleast for 6 – 7 hours.
2.
Wash them again. They would
swell up to around 2 ½ times its original size.
4.
Pour in fresh water. The level
of the water should be just above the level of the peas.
5.
Pressure cook for 1 whistle,
simmer and cook further 5 min.
6.
Switch off the flame and allow
the steam to escape.
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