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PrintMATAR KULCHA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Clean and wash the soaked pead. Pressure cook the peas on high heat till two whistles.
- Remove from heat and let the pressure come down by itself.
- Strain the peas to discard any water. Remove any of those thin white skins.
- Leave them in the strainer. Mash the peas.
- Make about ½ cup of jal jeera water with jal jeera powder. Keep aside.
- To prepare the matar, heat 2 tablespoon oil in a kadhai. Add cumin seeds. Remove from heat.
- Add asafoetida, salt and all the other masalas - chat masala, roasted cumin powder, garam masala powder, red chilli powder and dry mango powder. Return to heat and stir for 30 seconds.
- Add peas. Stir for 5 minutes. Add jal jeera water and cook for another 2 minutes. Mix well. Remove from heat and keep aside till serving time.
- To serve, heat matar. Transfer to a dish. Sprinkle onion, tomato, ginger and green chilli. Squeeze lemon juice on it and mix lightly. Serve with kulchas.
INGREDIENTS
- 400 grams dry peas- soaked in water overnight
- 2 tablespoon sesame oil
- ½ teaspoon cumin seeds
- A pinch of asafoetida
- 1 teaspoon salt
- 1 teaspoon chaat masala powder
- 1 teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- 50 grams jal jeera powder
TOPPING
- 1 small onion -cut into thin strips
- 1 tomato-cut into thin strips
- 1 green chilli - cut into half lengthwise, deseeded and finely chopped
- Juice of ½ lemons
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