- 2 cups dried yellow peas (Yellow Bataney or Yellow Matra )
- 1 bay leaf
- 1 brown cardamom
- 1 medium potato boiled, peeled and chopped
- 1 large onion finely chopped
- 1 tomato chopped (optional)
- 1 small cucumber peeled and chopped
- 1 green chili chopped finely
- 2 tbsp cilantro Chopped finely
- Lemon juice or tamarind water
- Tamarind chutney
- Green coriander chutney
- Red chili powder
- Ground roasted cumin
- Salt mix
- Chaat masala
- Garam masala (optional)
- Soak dried peas overnight in water.
- Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
- Now serve chaat individually.
- Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
- Toss well and serve Matray Ki Chaat with Kulcha.
- You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.
Do You Know?
Kulchas are North Indian in origin and are often eaten with Chole (chickpea curry).They are however, like any other bread and can be eaten with pretty much anything you like.
Kulcha is made using refined flour. It is leavened with baking powder, active yeast and whole milk yoghurt.
It can be eaten as is or lightly toasted in a pan or toaster.
It is quite soft and tastes slightly sour, It is sometimes garnished with chopped coriander leaves on top.