So I woke up on a Tuesday and immediately thought about matar kulcha. No idea why. I hadn’t had it in, like, forever. I don’t even live anywhere near Delhi, which is pretty much its home turf.
But you know those random food cravings that just won’t go away? Like you’re haunted by the ghost of a spicy white pea? Yeah. That.
So here we are. I made it. It was messy. It was emotional. And weirdly cathartic.
And now I’m gonna tell you how to do it too, because no one should suffer through a day of craving without resolution.
What Even Is Matar Kulcha?
Okay, let me try to explain this beautiful chaos.
Matar = dried white peas, soaked overnight, pressure cooked, and tossed with spices, onions, and green chilies till it becomes this glorious, spicy, tangy mess.
Kulcha = fluffy, mildly chewy Indian bread. Traditionally baked, but let’s be real—I used a pan. No tandoor here.
Put them together and you’ve got one of the most iconic street food Delhi combos known to humankind.
It’s hot and spicy, with a hit of lemon, a crunch of raw onion, and kulchas to mop up every last bit.
Honestly, it deserves its own fan club.
Ingredients (a.k.a. What I Dug Out of My Pantry)
For the matar:
- 1 cup dried white peas (soaked overnight)
- 1 tsp salt (or as your ancestors whisper)
- 1/2 tsp turmeric
- 1 tsp chaat masala
- 1/2 tsp red chili powder
- 1 tsp jeera powder
- 1 tsp amchur (dry mango powder)
- 2 green chilies, chopped
- 1/2 cup chopped onions
- Juice of 1 big lemon
- Handful of fresh coriander leaves, chopped
For the kulchas:
- Store-bought kulchas (no shame)
- Ghee or butter to toast them
You can make kulchas from scratch too, but I’m not that ambitious on a Tuesday.
How to Make Matar Kulcha Like a (Slightly Frazzled) Street Vendor
Soak the peas
Dump them in water and forget them overnight. Seriously. Don’t try shortcuts. They need the spa time.
Pressure cook ‘em
Add soaked peas, salt, turmeric, and 3 cups water. Pressure cook until soft but not mushy—about 4–5 whistles. If you’re using an Instant Pot, God bless your modern soul.
Spice it up
Drain the extra water (leave a little) and mix in all the spices, onions, green chilies, and lemon juice. Let it sit for a few minutes so everything becomes besties.
Toast the kulchas
Heat a pan, slap on some ghee or butter, toast till warm with a bit of golden crisp on the edges. Not too crispy though. This ain’t toast.
Serving Vibes (This Is Important)
- Use a steel plate if you have one. It adds, like, 43% more street food credibility.
- Top the matar with raw onion rings, a squeeze of lemon, and a little green chutney if you’re feelin’ fancy.
- Serve hot with warm kulchas on the side, folded like love letters.
Image Suggestion: That last line deserves a poetic shot of kulchas folded like envelopes. Maybe with steam. Maybe with a chai.
Add-Ons and Weird Twists That Actually Work
- Boiled potatoes—chunked up and added to the matar for a heartier feel
- A spoon of tamarind chutney—brings a sweet hit that’s oddly comforting
- Top with sev—yes the crunchy stuff. Don’t question it.
- Pomegranate pearls—if you’re fancy or just had some lying around (it works, okay?)
Real Talk: It’s Okay If Yours Looks Like a Mess
Mine looked like someone stirred a curry with a fork in the dark.
But it tasted like memories I didn’t know I had.
And isn’t that the whole point?
Outbound Links Because Food Deserves More Love
For a street vendor-style version with potato mash, check out Hebbar’s Kitchen Matar Kulcha recipe.
Want to make kulchas from scratch? Ranveer Brar’s kulcha video is pretty solid and surprisingly soothing.
Final Thoughts From My Crumb-Covered Couch
Listen. If you’ve never tried matar kulcha, you’ve probably still had something like it—spicy, comforting, weirdly simple, and somehow always better when eaten with your fingers.
So go make it. Doesn’t have to be perfect. Just has to be hot, spicy, and eaten fast before someone else steals your kulcha.
And yes, I did eat mine standing at the kitchen counter while the kulchas were still smoking. No regrets.
Text me your disasters. Or better yet, send pics.
