What is safed matar?
The dried white peas are ‘safed matar‘ or ‘vatana‘. They are used to make the famous Mumbai street food ragda pattice or the Aloo Tikki Chaat. The white peas (matar) look similar to chickpeas (chana) but are smaller and perfectly round. They are nothing but the dried version of fresh green peas. In earlier days, dried white peas were used due to the seasonal availability of fresh green peas. You can easily find white peas in Indian grocery stores and supermarkets in the ‘lentils & pulses’ section.
About Matar Kulcha
Matar Kulcha is popular street food from the bylanes of Delhi and is widely popular among the neighbouring states. Matar – The dried white peas are cooked with spices and served with a generous topping of chopped onion, tomato, ginger, and green chilli. And this matar chaat is always served with the bakery-made light and fluffy Indian bread called kulcha. Matar with kulcha has a mélange of essences in every bite. It is sweet, spicy, tangy, and a real outburst of the best Indian street food flavours. More Reasons To LOVE Matar Kulcha The best part of matar kulcha is that it is one dish that can be healthy and tasty too. While the kulcha provides a decent amount of carbs, the white pea is an excellent source of vegetarian protein.
vegan and vegetarian no onion. no garlic dish wholesome and fulfilling zero oil/added fat recipe matar chaat is a gluten-free dish perfect for Holi party or Chaat party with minimal ingredients. maximum flavour
How To Make Dilli Style Matar
Soaking: Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or, best, overnight. I do not recommend cooking white peas without soaking them. Pressure Cook the peas with salt, asafoetida, cloves, and water till soft but not mushy. It usually takes 2 – 3 whistles over a low flame. Making Masala: In a heavy bottom pan (kadhai), add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly. Dry Roast – garam masala, chaat masala, cumin powder, and black pepper powder for 1 – 2 seconds or till the aroma of spices is released. Next, add tamarind pulp, sliced green chilli, and ginger. Mix nicely and allow matar to simmer over low heat for 10 – 15 minutes to absorb the flavour of spices. Garnish with chopped onion, tomato, and coriander leaves. Dilli Style Matar is ready to serve.
Serving Suggestion
Some food combinations are like a match made in heaven, such as – chana and bhatura, pav and bhaji, aloo ki sabzi, and poori. Similarly, the matar tastes best with the kulcha. Matar tastes best when eaten hot, with a nicely buttered kulcha. You can eat this white pea curry with paratha or pav as well. A flavoursome green chutney, pickled vegetables, grated radish, and mirch ki tapori served alongside the plate of chole kulche gives each bite a pure outburst of flavours.
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