STREET STYLE CHOLE KULCHE

 Matar Kulcha is one of the most popular street foods that can be seen in every other corner of Delhi. The combo – Matar Kulcha is hearty enough to serve as a meal or as a snack, and leftovers make the best next-day meals. Since this traditional dish is a famous roadside Delhi chaat, therefore, it’s also known as “DELHI WALE MATAR KULCHE.”  Matar chole or white peas curry is one of the popular north indian or delhi street food curry recipe. This Delhi Chaat is popularly known as Matar Ke Chole. In Delhi, you can find the street vendors serving Matar with Kulchas. This roadside chole kulche is everything you have always wanted in your favourite chaat. I don’t know about you but these days I am in love with Chaat. White Matar Recipe or matar Kulcha do look like any other chaat recipe but is far more delicious than your regular one. It is a spicy, tangy street style dish that has a semi-thick gravy dashed with tangy chutneys. White peas that are commonly known as Matar and is the main ingredient in this recipe. White peas makes this recipe a healthy addition to any diet. These dried white peas or matar are full of iron and an excellent source of fiber. They are fat-free and an excellent source of plant-based protein for vegetarians. There are two kinds of peas available in the market. One is the dried green peas, and the other type is the dried white peas. Both the peas have different cooking times, taste, and texture. Safed matar are dried white peas and the same are used to make Mumbai street food ragda pattice. This matar ki chaat or matar kulcha recipe is made with white peas. White peas or matar are hard to digest. Pre-soaking the white peas will make them more digestible, which will help reduce flatulence and bloating. The best part of the curry is that it's not at all heavy and uses zero oil for cooking. This unconventional lip smacking vegetarian curry made is served with a flatbread called kulcha and hence the word kulcha is associated with its name. Since Matar Kulcha is a semi-liquid dish you can eat them as matar ke chole chaat. So give it a try and you will definitely going to love this.

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INGREDIENTS :

For Pressure Cooking -

1 Cup safed Matar (dried white peas)

Salt to taste

3 - 4 Cloves 

¼ teaspoon Asafoetida / Hing

3 Cup Water

Other Ingredients for making Chole -

1 teaspoon Black Pepper Powder

1 tablespoon Garam Masala Powder 

1 teaspoon Chaat Masala Powder

1 tablespoon Cumin Powder

1 tablespoon Tamarind pulp ( I have used dried anardana instead of tamarind pulp ) (see notes )

2-3 Green Chilli, sliced (adjust accordingly )

1 " Ginger peeled and cut into juliennes

Salt to taste

1/4 teaspoon Chaat Masala Powder

1/4 teaspoon roasted Cumin Powder

Pinch of Red Chilli Powder

For garnishing -

1 Onion, chopped finely

1 Tomato, chopped finely

2 tablespoon Coriander leaves, chopped finely

Lemon wedges

Spicy Green Chutney

Sweet Tamarind Chutney 

METHOD :

To pressure cook matar (dried peas) -

STEP 1 - Clean, wash and soak matar in sufficient water for 4 – 5 hours or overnight.

STEP 2 - Once the soaking time is over, drain the water.

Rinse the matar or dried white peas under tap water, transfer matar in a pressure cooker. Add  approximately 3 cups of water and other ingredients for pressure cooking like asafoetida, cloves and salt. 

STEP 3 - Pressure cook the peas for 4 whistles or  untill soft but not mushy. Flame should be low.

STEP 4 -  Then allow the cooker to cool and release the steam naturally. Let's check the peas.

STEP 5 - After pressure cooking, don't throw away the excess water. Strain the excess liquid and reserve it for later use. Cooked matar will thick as it cools. That’s when you can use this water to adjust consistency of matar if needed. 

Making Chole Curry -

STEP 1 - Now transfer the cooked chole (matar )in a wide pan / kadai.

Add all the dry spices like garam masala, chaat masala, cumin powder and black pepper powder. Mix it very nicely.  ( see notes )

STEP 2 - Next, add tamarind pulp ( anardana,) , salt, sliced green chilli and ginger. Mix it very well.

STEP 3 -  Put it on the flame, add some reserved water and give it a nice 

STEP 4 - Cover and allow matar to simmer over low heat for 10 minutes to absorb the flavor of spices. 

STEP 5 - Mash the matar slightly and adjust the consistency.

STEP 5 - Transfer the cooked matar to a large mixing bowl. 

STEP 6 - Add chopped onions, tomatoes and chopped coriander to the matar.

STEP 7 - Add chaat masala, roasted cumin seeds  powder, chopped green chilies, and red chili powder over the matar. Mix everything very well.

While serving, add some more chopped onions, tomatoes, coriander leaves and ginger juliennes. On the top drizzle some spicy green chutney, sweet tamarind chutney and sprinkle some chaat masala. Serve this Delhi Street Style Matar with plain kulcha/ naan,  mango pickle , onion rings, green chilli and  coriander chutney.

NOTES : * Minimum 5-6 hours/ overnight soaking of matar / peas is important, so don't skip it. 

* While pressure cooking, time may vary depending upon the variety of the white peas.

 * We need fully cooked, soft matar for making chole kulcha.

* Since we added salt while boiling the white peas, you can adjust the amount of salt according to your preference while making the matar/ curry.)

* Feel free to adjust the spice levels to suit all taste buds. 

* If you don't have tamarind pulp, anardana then feel free to use aamchur powder.

* After pressure cooking, don't throw away the excess water. Strain the excess liquid and set it aside. 

* Cooked matar will thick as it cools. That’s when you can use this water to adjust consistency of matar if needed. 

AAM PANNA CONCENTRATE

Aam Panna is sweet and tangy Indian Summer Drink made with raw mango and few Indian spices. This aam panna is a favorite from childhood. During raw mango season mom always made this amm ka panna concentrate and stored. During summer at home we prefer healthy, refreshing and cooling Indian summer drinks, homemade milkshakes and fruit juices. So today, here I am  sharing how to make Aam  Panna Concentrate so that you can make the drink when ever you want in a jiffy! This is the absolute perfect time for you to try this golden treat. You will find aam panna sherbet or concentrate very widely in Indian stores. The good news is you can easily make this aam  panna concentrate or preserve at home. The undiluted mango panna concentrate has thick and luscious consistency. Panna Concentrate is easy to store and has a long shelf life. Mix water in the concentrate in the desired quantity before drinking/serving the sherbet. You can easily make the concentrate in bulk by increasing the recipe ingredients and refrigerate. The sugar added in the concentrate acts as a preservative. This aam panna concentrate recipe can be doubled or tripled. 

You will find this quintessential summer drink very widely in northern and western India. Like any Indian recipe there are multiple ways to make this aam ka panna too. One is by boiling the raw mangoes and other one is by roasting the raw mangoes. Here I have shared detailed recipe for making aam panna with boiled raw mangoes. Boiled raw mango is pureed to which we add spices, sweetener and serve chilled. You can use any type of raw mango or slightly ripe mango for this drink. The color of aam paana depends on the type of mango used and may vary from light green to yellow depending upon the variety of the mango.  Along with many other health benefits, mango panna is mainly known for heat resistant properties. It is a natural coolant. Aam Panna is a vegan, gluten-free unripe (green) mango drink or sherbet. You can also add muddled mint leaves or mint puree while serving. The Aam Panna can also be diluted with Soda water or sparkling water for some added zing.

                                                 ( 20 glass sherbet )

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/QhHM6qUiiSs?feature=share

INGREDIENTS :

Aam Panna Concentrate -

1 kg Raw Mango (Large)

500 gm Sugar ( Jaggery )

1 teaspoon Black Pepper Powder

1 tablespoon roasted Cumin Powder 

1/2 tablespoon Black Salt

1 teaspoon Regular Salt

500 ml + 100 ml Water

Aam Panna Drink -

1/4 Cup Aam Panna Concentrate

3/4 Cup water

Mint leaves to garnish

Ice cubes

METHOD : 

STEP 1 - Peel the skin, discard the seed, seperate the flesh and roughly chop the raw mango in small chunks.

STEP 2 - Transfer the raw mango in a wok, add  500 ml water and put it on the flame.

STEP 3 - Boil the mangoes with water till they becomes soft and can be mashed.

 STEP 4 - Once cooled, transfer the mango in a blender jar with cumin seeds powder, black pepper, black salt and regular salt.

STEP 5-  Make a fine puree of boiled mango along with boiled water. Keep this aside.

STEP 6 - Take sugar and 100 ml water in a vessel to make sugar syrup. Cook on low flame until sugar melts. Cook further to make a one string consistency sugar syrup.

STEP 7 - Strain the mango mixture using a strainer.

STEP 8  - Now add this mango mixture in sugar syrup and allow it to cook for 8-10 minutes. 

STEP 9 - When the mixture starts to thicken turn off the flame. The mixture turns gooey when done.

STEP  10 -  Your aam panna concentrate is ready. Transfer it to another bowl and allow the aam panna concentrate to cool down to room temperature. 

STEP 11 - Once cooled store it in clean and dry glass bottle and refrigerate. Use whenever you want. Aam Panna can be stored for about 2-3 months in refrigerator. ( see notes )

How to make Aam Panna Sherbet / Drink -

STEP 1 - To make a drink, in a serving glass, add 1/4 cup aam panna concentrate, 3/4 cup water and few ice cubes and mix it well.

STEP 2- Garnish with more ice cubes, mint leaves, serve chilled and enjoy.

You can also follow these step to cook Mangoes -

STEP 1 - Rinse the mangoes with water. Gently rub them with your hands to remove any debris or deposits. 

STEP 2 - Add them in pressure cooker with 1.5 cups of water. 

STEP 3 - Pressure cook till soft and mushy. Two whistles is enough to cook the raw mangoes thoroughly. 

STEP 4 - Let the pressure release and cool them. 

STEP 5 - Once the mangoes are comfortable to touch,  peel the outer skin from mangoes. Use a spoon to scoop out the pulp from the boiled mangoes. Scrape off the seed and remove all the remaining pulp.

Save the pulp. ( see notes ) 

STEP 6 - Then follow the same steps from " STEP 4" 

NOTES :   *The color of aam paana depends on the type of mango used. 

* After the mangoes are boiled, they will lose their vibrant, rich green color and may not look pleasing, and that’s absolutely fine. 

* Also if your mango is very sour you will have add seasoning and sweetener accordingly.

* The skin to quite rich in minerals and adds to the electrolyte content of the drink.

* What I normally do, I taste the boiled skin of the mango too, if it is not too bitter I pulp the skin as well. 

* To make the Aam Panna, select firm raw mangoes. The mangoes are supposed to be unripe and sour. 

*  All the spices Indian spices used in this recipe like black salt, roasted cumin powder, black pepper are very good for health.

* You can easily replace sugar with jaggery or jaggery powder in this recipe.

* If you replaced the sugar with powdered organic jaggery then the colour Aam Panna is bright orange. If you use sugar, you tend to get a golden color. 

* If you want to store it outside in a room then mix 1 teaspoon Sodium Benzoate/ Acetic Acid into it and stir really well. After this, it can be stored for up to 5 to 6 months. 

* For health benefits, aam panna is best consumed chilled or cold. Avoid drinking warm aam panna. 

* You can easily make the concentrate in bulk by increasing the recipe ingredients and refrigerate. The sugar added in the concentrate acts as a preservative. This aam panna concentrate recipe can be doubled or tripled.