'Full reciepe for Delhi style matar kulcha Rest time: 6 hours Prep time: 30 mins Cooking time: 35 mins Serves: 4-6 For making matar Ingredients: • White peas 1 cup • Salt to taste • Water 1 litre • Turmeric • Ginger 1 inch (julienne) • Ghee 2 tbsp • Cumin seeds (jeera) 1 tsp • Hing 1 tsp • Ginger garlic paste 1 tsp • Green chillies 2 nos. (chopped) • Onion 2 medium size (sliced) • Tomato 2 medium size (chopped) • Salt to taste • Coriander powder 1 tbsp • Red chili powder 1 tbsp • Jeera powder 1 tsp • Garam masala 1 tsp • Kasuri methi 1 tsp • Coriander leaves 1 tbsp Method: • Wash the white chickpeas and soak them for minimum 5-6 hours or overnight. • Drain the excess water and cook the soaked chickpeas by adding water, salt, turmeric and ginger, mix well and pressure cook for 2 whistles on medium flame. • Switch off the flame and let the cooker depressurize naturally to open the lid. • Heat ghee in a wok, add cumin seeds and hing, sauté for a minute. • Add ginger garlic paste, green chillies and sauté for 1-2 minutes on medium flame. • Add onions and sauté until they are golden brown. • Add tomatoes, salt to taste, coriander powder, red chili powder and jeera powder, mix well and cook until the tomatoes are mushy. • Add the cooked white peas, mix well and cook for 2-3 minutes. • Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well • Serve hot with kulchas and freshly prepared tadke wala salad For making kulchas Ingredients: • Refined flour (maida) 2 cups • Salt to taste ½ tsp • Baking powder 1 tsp • Milk powder 1 tbsp • Powdered sugar 1 tsp • Curd ½ cup • Oil 1 tsp Method: • In a mixing bowl add refined flour, salt, baking powder, milk powder, powdered sugar, curd and oil, mix well, add water slowly and gradually as required for kneading a soft and stretchy dough, knead for at least 10-12 minutes. • Cover it with a damp cloth and rest for 30 minutes. • Knead once again after keeping it at rest, grease your palms with oil to avoid the dough from sticking. • Divide the dough into small equal roundels, apply some oil on the dough ball and flatten it, roll into an oblong shape semi thick kulcha. • Cook on hot tawa on medium high heat until spots appear. Apply ghee, flip and cook on both sides. • Serve hot with chole. For Tadka wala salad Ingredients: • Butter • Cumin seeds (jeera) 1 tsp • Green chillies 1-2 nos. (chopped) • Onion 2 medium size (sliced) • Tomato 1 medium size (sliced) • Salt to taste • Coriander powder 1 tsp • Red chili powder 1 tsp • Jeera powder 1 tsp Method: • Heat butter in a pan add cumin seeds and green chillies, sauté for a minute. • Add onions, tomato, salt, powdered spices and cook for 2-3 minutes. • Coat the kulchas and serve hot with chole. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ'
Tags: Recipes , How to cook , foodie , Comfort food , Indian Cuisine , Your Food Lab , kulche , sanjyot keer
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