Skip to main content

Matar-Kulcha/Matra Chaat - Delhi Street Food


In  Blogging Marathon Indian food odyssey journey we stop by at Delhi,the capital cosmopolitan city of the country.Delhi doesn't have any typical food cultures but its famous for the street food such as chaat ,stuffed parathas and delicious kulfis and sweets.
Coming to today's recipe its a simple snack with yellow peas which can be eaten as such or often served with kulcha.The recipe I referred various sources and made it on my own way.I serve it with Kulcha and my son who is a picky eater liked the curry a lot.I had it as such topped with some homemade sev.Here goes the recipe....................


Basic Information
Soaking time 6-8 hrs
Preparation time 15 minutes
Cooking time 35-40 minutes

Ingredients

IngredientQuantity
Yellow peas/manjal pattani1 cup
Ginger/inji(grated)1 tsp
Green chilly/pachamilagai1 (chopped)
Red chilly powder/milagai podi3/4 tsp
Garam masala powder1/24tsp
Dry mango powder/aamchur1/4 tsp
Tamarind/pulismall gooseberry siize
Salt1 tsp
Coriander leaves1 tbs(chopped)
Oil2 tsp
Cumin seeds/jeeragam1/4 tsp

To roast and grind

IngredientQuantity
Cumin seeds/jeeragam1/2 tsp
Coriander seeds/dhaniya2 tsp

To saute and grind

IngredientQuantity
Mint leaves/pudina1/4 cup
Red chilly/varamilagi1

For Garnishing

IngredientQuantity
Onion(chopped)2 tbs
Tomato(chopped)2 tbs
Coriander leaves1tbs
Green chilly(copped)1
Lemon wedges2-3


 Method

Soak the yellow peas overnight or  minimum 6 hrs and cook it a pressure cooker for 2 whistle in a medium flame.I t should be soft and mushy.Set it aside.
Roast the cumin and coriander seeds till the aroma comes out.Grind it to a bit coarse powder.


Saute the red chilly and mint leaves,grind it to fine paste along with tamarind and keep it aside.


Heat a pan with oil and crackle the cumin seeds,add the chopped green chilly and grated ginger.Fri it for a minute.Add the red chilly powder and mix it well.


Immediately add the cooked peas and cook it well with a cup of water,let it boil for a minute and simmer it for 5 minutes.Add in the ground powder,aamchur powder and garam masal powder.Cook it for couple of minutes.


Add the mint paste and cook it for another couple of minutes or till it becomes thick.Finally add the chopped coriander leaves and put off the flame.


Garnish it with the chopped onion,tomato,green chilly and lemon wedge.


Serve it as a snack or along with kulcha.


Enjoy..................................................




  • The consistency of the matra is personal preference,I made it slightly thicker.
  • The peas should not get mushy,I cooked it for 2 whistles in a medium flame and keep it in the low flame for couple of minutes.








Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more