Delhi Street Style Matar Kulcha Recipe | दिल्ली जैसा मटर कुलचा कैसे बनाये | सूजी कुलचा रेसिपी

Описание: Delhi Style Matar Kulcha Street Style Healthy Recipe

Delhi Style Matar Kulcha Written Recipe

Ingredients for Kulcha-
160 gm Luke Warm Water | गुनगुना पानी
1/4 Tbsp or 3.5 gm Sugar | चीनी
1 Tsp or 3 gm Dry Yeast | सूखी खमीर
125 gm Fine Semolina | बारीक सूजी
125 gm Refined Wheat Flour | मैदा
1/2 Tsp Salt | नमक
3 Tbsp or 42 gm Curd | दही
20 ml Neutral Oil | तेल
Refined Flour for Sprinkle | छिड़कने के लिए मैदा


Ingredients for Matar -
1.5 Cup White Dry Peas | सूखे सफेद मटर
Water for Soaking | भिगोने के लिए पानी
1/2 Tsp Salt | नमक
Water as Required | आवश्यकतानुसार पानी
1 Tsp Oil | तेल
1 Tsp Butter | मक्खन
1/4 Tsp Asafoetida | हिंग
1 Inch Ginger Jullian | अदरक के लच्छे
1 Medium (Sliced) Onion | प्याज
1 Small (Chopped) Tomatoes | टमाटर
1/4 Tsp Salt | नमक
1.5 Tbsp Coriander Powder | धनिया पाउडर
1/2 Tbsp Dry Mango Powder | आमचूर
1/2 Tsp Red Chilli Powder | लाल मिर्च पाउडर
1 Tsp Roasted Cumin Powder | भुना हुआ जीरा पाउडर
1 Tsp Black Salt | काला नमक
2-3 No. (Chopped) Green Chillis | हरी मिर्च
2 Tbsp (Chopped) Fresh Coriander Leaves | ताज़ा धनिया के पत्ते
4-5 Tbsp Tamarind Pulp Water | इमली के गूदे का पानी
1 No. Lemon Juice | नींबू का रस
1/4 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार

Method
• Add lukewarm water to a large bowl.
• Mix in 1/4 teaspoon sugar.
• Add 1 teaspoon yeast (instant or dry). Mix well.
• Let it rest for 10 minutes to bloom. If it foams, the yeast is active. If not, replace it.
• After 10 minutes, the yeast will look foamy and ready.
• Add fine semolina, refined flour, salt, and curd.
• Knead with a stand mixer for 5 minutes, or by hand for 10 minutes.
• The dough will be sticky.
• Add oil and knead again until absorbed.
• The dough will still be sticky because of high hydration.
• Semolina absorbs water, so this dough needs more water. You can also use 100% refined flour if you prefer.
• Cover and rest for 20–30 minutes to relax the gluten.
• After resting, transfer dough to a clean counter.
• Use the slap-and-fold method to build strength.
• Pull the dough towards you, slap it down, and fold over.
• Repeat 15–20 times until smooth.
• If sticky, dust fingers with flour.
• Use a spatula or scraper to tuck and form a tight ball.
• Sprinkle dry flour on top. Dough is ready for proofing.
• Grease a large bowl with oil.
• Place the dough inside and grease the top.
• Cover and keep in a warm place until doubled, about 1 hour.
• After 1 hour, punch down the dough and place on a counter.
• Shape lightly into a round ball.
• Brush a tray with oil and sprinkle flour.
• Divide dough into 6 portions. Roll into smooth balls and place on tray.
• Sprinkle flour and rest for 10 minutes.
• Roll one ball with a rolling pin.
• Shape round or oval, slightly thicker than parathas.
• Roll all kulchas, cover lightly, and rest 5–10 minutes.
• Heat a griddle/tava on medium-high.
• Place one kulcha on hot tava.
• Cook for 1 minute until bubbles appear.
• Flip and cook 30 seconds.
• Flip again, press lightly with a cloth to puff.
• Remove onto a cooling rack.
• Cook all kulchas to about 80% done. Finish later with butter.
• Soft, fluffy suji kulchas are ready.
• Cool and stack. Store up to 4 days wrapped in a towel inside a ziplock or paper bag.
Delhi Street-Style Matar
• Soak 1.5 cups white peas for 6–7 hours or overnight.
• After soaking, discard water.
• Add peas to a pressure cooker with 1/2 teaspoon salt.
• If soaked only 4–5 hours, add a pinch of baking soda.
• Add water, 1.5 inches above peas.
• Close lid. Cook 2 whistles on high, then 4 on medium-low.
• Let pressure release naturally.
• Open lid. Peas should be soft and mushy. Mix lightly.
• Heat a pan with 1 teaspoon oil and 1 teaspoon butter.
• Add asafoetida and ginger juliennes. Stir.
• Save some ginger for garnish.
• Add sliced onion. Cook 1 minute.
• Add chopped tomatoes.
• Add 1/4 teaspoon salt. Cook 1 minute. Tadka is ready.
• Add cooked peas into tadka.
• Mix in coriander powder, dry mango powder, red chilli powder, roasted cumin powder, black salt, green chillies, and fresh coriander.
• Add 5 tablespoons tamarind water.
• Squeeze juice of 1 lemon. Mix well.
• Taste and adjust salt carefully.
• Delhi-style matar is ready.
Toasting Kulchas
• Heat tava on medium.
• Add butter and place kulcha.
• Brush butter on the other side.
• Toast both sides. Sprinkle coriander or kasuri methi.
• Toast as many kulchas as needed.
Plating
• In a bowl, add hot matar.
• Top with raw onions, coriander, ginger juliennes, and optional green chilli.
• Serve with toasted kulchas.
• Delhi’s soft kulcha with street-style matar is ready. Serve hot.

Thankyou
Kanchan Vidhani


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