Serves – 2
Prep Time – 30 mins
Cooking Time – 30 mins

Ingredients

For Matar 

  • White matar (boiled) – 2 cups
  • Onion chopped – 3 tbsp
  • Tomatoes chopped – 3 tbsp
  • Green chilli chopped – ½ tbsp
  • Chilli powder – ½ tsp
  • Yellow chilli powder (optional) – ½ tsp
  • Black pepper powder – ½ tsp
  • Roasted cumin powder – 1 tbsp
  • Chaat masala – 1 tbsp
  • Coriander powder – 1 tbsp
  • Salt – to taste
  • Black salt – 1 tsp
  • Amchoor powder – 1½ tbsp
  • Water – a dash
  • Lemon – 1no
  • Coriander chopped – a handful

For Tawa Kulcha

  • Maida – 2 cups
  • Curd – 4 tbsp
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Salt – 1 tsp
  • Butter (melted) – 4 tbsp
  • Water – as required
  • Chopped coriander – a pinch
  • Onion seeds (kalonji) – a pinch
  • Butter – to smear

Method

  1. Take some mattar and soak for an hour. Then boil with salt till mashed. Cool this down. Add this to a bowl. Add onion, tomatoes, green chilli, red chilli powder, yellow chilli powder, black pepper powder, jeera, black salt, salt, amchur and dash of water, lemon, fresh coriander and mix it. The matter is ready to plate.
  2. For Kulcha, add maida, curd, baking powder, baking soda, salt, melted butter and some water.

  1. Knead like a dough. Rest the dough for an hour. Make small dough balls and rest for half hour. Roll the dough out. Put this onto a nonstick pan. If it sticks use oil. Put some nigela seeds and coriander on it. Add some water to the sides and cover it. Flip it onto the other side and cook till golden brown. Take out and plate.