Matara Kulche( Dilliwale)

Matra Kulche

One of the most popular street food in Northern India especially Delhi region after Chole Bhature is Matra Kulche. I bet you can’t miss this one.

In Delhi NCR region you can see a lot of cycle vendors carrying a brass pot full of Matra Chaat and bags of Kulcha bread, selling this delicious meals which are quite a hit among college students and office-goers as quick breakfast/ brunch/lunch. During my PG days in Delhi, these came to my rescue whenever I wanted to have a quick n yummy meal and of course were light on pocket!! This is a must-have for me whenever I am in Delhi.

The Matra is prepared by using white/yellow peas in a tangy, semi-thick gravy and eaten with Kulche as a whole meal and or in dry form as Googhni(dry matra chaat) eaten as an appetizer, snacks. Googhni/ Matra Chaat(dry form) is a popular street food item in Western UP and Bihar. White Peas or as these are popularly know as safed vatana/watane matar in Gujarat and Maharashtra are used for making Ragdda for Raggda Patties( popular street food of Maharastra) and also used as filling for Mumbai Paani Pooris.

Matra Kulche

In this post, I am covering the Matra recipe, for bread Kulche recipe click here.

Matra white peas are soaked overnight or 6-7 hrs and then boiled in the pressure cooker until these are soft and mushy and the skin starts coming out. It takes about 2-3 whistles on medium flame. For making dry Ghoogni Chaat don’t cook the peas very soft and mushy. The boiled peas then are then cooked on low flame in spices and mint and tamarind chutney that give it its characteristic tangy taste. In case you don’t have mint and tamarind chutney, quickly grind some mint leaves along with green chilly and a small teaspoon of soft tamarind or tamarind paste  This is then served with chopped onions and tomatoes and green chillies and chaat masala. Green chillies impart altogether different taste to this chaat. I used green chillies only for my serving as I avoid chopped green chillies in kids food and my hubby doesn’t like chopped chillies in his food.You can add or omit chopped green chillies as per your taste and family preference.


White Peas (Shooke / Safed Matar)—– 200gms,

Oil*—– 2-3 tbsp,

Asafoetida (Hing)—- a pinch,

Cumin Seeds(Jeera)—–1/2 tsp,

Coriander Powder(Dhania Powder)—- 1 tsp,

Roasted Cumin Powder (Bhuna Jeera Powder)—– 1/2 tsp,

Garam Masala Powder—– 1/2 tsp,

Red Chilli Powder – as per spice level ( I used 1/2 tsp)

Amchur Powder (Dry Mango Powder)—- 1/2 tsp,

For Mint and Tamarind Chutney:

Fresh Mint Leaves (Poodina Patte)— 10-15,

Seedless Tamarind/ Tamarind Paste —– 1 tsp,

Green Chilli—- 1 -2 (as per spice level)

Black Salt – 1/2 tsp,

Water for grinding

Garnishing for Matra(as per requirement):

Chopped Onions,

Chopped Tomatoes,

Chopped Green Chillies(optional)


Soak peas (matar) in water overnight or for 6-7 hrs.

Drain from the water and pressure cook the peas with 2-3 cups of fresh water, till 2-3 whistles on medium flame.

Check for the doneness. Peas should be soft little mushy and skin should separate. If there is extra water let it cook on slow flame.

Heat oil in a pan, I usually use mustard oil in cooking Indian dishes.

When the oil is hot add cumin seeds along with a pinch of asafoetida, let the cumin seeds splutter, if the oil is too hot take it away from flame and add the other dry ingredients( coriander powder, amchur powder, red chilli powder) one by one and stir.

Let the masala roast a little just for few seconds on low flame. Take care not to burn the masala.

Add the cooked matar to the pan and mix, mashing the peas with a wooden spoon or potato masher. Let the matar cook in masala for 4-5 minutes, you can add little water if the mixture looks dry to you. We don’t want very runny gravy but then also not too dry.

Add chaat masala and cook for another minute.Keep the flame low as you cook the matar.

Grind together mint leaves and tamarind paste/ seedless tamarind along with black salt and green chillies for making chutney. Add the mint and tamarind chutney and mix thoroughly. Cover and for another 2-3 minute. Take off the flame and keep it covered until you serve it.

Matra tastes good when warm, not very hot and not cold. When ready to serve, reheat the matar and serve in bowls, mix in a little chaat masala, roasted cumin powder(optional), garnish with chopped onions, tomatoes and green chillies(optional) and chopped coriander with a dash of lemon juice.

Please refer to the pics below for method, move cursor/click over the images to see the caption.

Make this Matra Chaat for your brunch this weekend and enjoy with homemade or store-bought Kulche.

Pls, give your feedback in comments below. More recipes coming on the blog, subscribe to the blog for more exciting recipes and food stories!!

Thanks for stopping by!!


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.