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 Kulcha / Kulche -



Safed watana / dry white peas
1 cup
Haldi / turmeric pdr
¼ tsp
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


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.

3.       Add the peas in the pressure cooker. Add haldi and salt.

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.

7.       While the peas are still hot mash them lightly.

8.       Remove into a bowl.

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.

10.   Mix all well.

11.   Now add in the tamarind water, coriander leaves and lime juice. Again mix all in.

12.   Serve hot with kulchas. Garnish on top with more raw onion and tomato.

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