How to make Matar Kulcha -

A popular street food in North India, spicy white peas served with soft kulchas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White peas, Kulchas

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Matar Kulcha checkout Ragda Pattice, Sprouts Cutlet, Jain Ragda Pattice, Masala Puri-SK Khazana . You can also find more Snacks and Starters recipes like Dal Pakwan Canapes - SK Khazana Palak Wadi Corndog Khatta Meetha Chiwda

Matar Kulcha

Matar Kulcha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Matar Kulcha Recipe

  • White peas , soaked for 7-8 hours, drained, pressure cooked w 1 1/2 cups

  • Kulchas to serve

  • Fresh mint leaves 1 cup

  • Cumin seeds 1 1/2 teaspoons

  • Black peppercorns 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Black cardamom 1

  • Dried red chillies , broken 2

  • Asafoetida (hing) 1/2 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Black salt (kala namak) to taste

  • Tamarind pulp 1 teaspoon

  • Oil 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon + for sprinkling

  • Coriander powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Salt to taste

  • Chopped onion for garnish

  • Chopped tomato for garnish

  • Chopped fresh coriander leaves for garnish

  • Thin ginger strips for garnish

  • Slit green chillies for garnish

  • Lemon wedges for garnish


Step 1

Put mint leaves in a grinder jar, add 1 teaspoon cumin seeds, black peppercorns, fennel seeds, black cardamom, dried red chillies, asafoetida, dried mango powder, black salt, tamarind pulp and sufficient water and grind into a smooth mixture.

Step 2

Heat oil in a non-stick pan, add ½ teaspoon cumin seeds and when it changes colour, add red chilli powder, chaat masala, coriander powder and roasted cumin powder, mix well and saute for 1 minute.

Step 3

Add cooked white pea mixture and mix. Add salt and mix. Add 1 cup water, mix and mash with a masher. Cook for 1-2 minutes.

Step 4

Add ground mint leaves mixture, mix and mash some more. Cook for 2 minutes or till the mixture thickens slightly.

Step 5

Transfer the white pea mixture into a serving bowl. Put some onion and tomato on top.

Step 6

Garnish with some coriander leaves, ginger strips and slit green chilli. Sprinkle some chaat masala on top and place a lemon wedge on top. Serve hot with kulchas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.