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Indian · Main
Matar Kulcha
Tender white peas simmer with warm spices, tangy tamarind, and caramelized onions to create this comforting Indian classic with layers of deep, savory flavor. The cumin and garam masala bloom in hot oil, infusing every bite with aromatic richness, while tamarind adds a subtle sweet-sour note. Perfect for a cozy weeknight dinner or when you want something hearty that feels like a warm hug.
Prep time
20 minutes
Cook time
40 minutes
Total time
1 hour
Servings
4
Ingredients
- 2 cups dried white peas, soaked overnight
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 tbsp tamarind pulp
- 2 tbsp oil
- Salt to taste
- 2 cups all-purpose flour
- 1/2 cup yogurt
- Water as needed
Instructions
- Boil the soaked white peas in salted water until soft, then drain and set aside.
- Heat oil in a pan and sauté the chopped onions until golden brown.
- Add chopped tomatoes, cumin, garam masala, and chili powder, cooking until tomatoes are soft.
- Add the boiled peas and tamarind pulp, mixing well to combine.
- Simmer the curry until thick and flavorful, adjusting salt to taste.
- For the kulcha, combine flour, yogurt, and a pinch of salt in a bowl.
- Gradually add water and knead into a soft dough.
- Cover and let the dough rest for 1 hour.
- Divide the dough into balls, roll out into circles, and cook on a hot griddle until golden on both sides.
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