For White Peas Curry:
For Toppings :
Soak the matar or dried white peas overnight or for 7-8 hours.
Drain and then pressure cook with some salt and water till the matar are completely cooked.
If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
Mash the matar slightly with a wooden spoon.
Grind all the ingredients listed under chutney with 1/4 or 1/3 cup water to a smooth paste. Keep aside.
In a pan, heat oil. on a low flame, first brown the cumin seeds.
Remove the pan from fire.
Then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
Switch on the fire and heat through the matar for 3-4 mins.
Now add the prepared chutney and stir.
If the matar mixture looks dry, add some water.
Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
Check the seasoning and add more black salt if required.
You can make this and keep it aside till you prepare the kulchas. when serving reheat the matar curry.
Serve matar kulcha in bowls or plates. Top with onions, tomato, ginger and chilies. Squeeze some lemon juice on top and mix lightly.
Garnish with coriander leaves and serve with matar kulcha.
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