Matra Kulche, popular street food from North India(Delhi). Spicy, Tangy Matra Chaat/Matar Chaat with 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.
This Kulcha is different from the popular Amritsari Kulcha.
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.
What is Matra Chaat
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 Googhani(dry matra chaat) eaten as an appetizer, snacks.
Googhani/ 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 Ragda for Ragda Patties( popular street food of Maharashtra) and also used as filling for Mumbai Paani Pooris.
Another version of Googhani recipe from Western U.P and Bihar is Kala Chana Googhani/Gughni with Black Chickpeas.
Authentic Matra Chaat from Streets of Delhi
The real taste of Matra Chaat comes from the special Mint and Tamarind chutney that is added to boiled white peas tempered with spices.
To make fresh mint and tamarind chutney, some mint leaves along with green chilly and a small teaspoon of soft tamarind or tamarind paste.
Serve 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.
Let's see how to make Matra Chaat
White Peas (Shooke / Safed Matar)-----1 Cup/200 gms,
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)--- 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,Tomatoes, Green Chillies(optional) and finely chopped Cilantro or fresh coriander leaves.
Boil White Peas
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. You can use any good flavourless plant based oil.
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.
Make Tamarind and Mint Chutney
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.
Assemble Matra Chaat
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.
Do try this recipe and give your feedback in comments.
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