Matar kulcha recipe
Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary.Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour.Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste.Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm.Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee.