Chole Kulche (also known as Matar Kulcha) is a beloved North Indian street food, especially popular in Delhi. It's a tangy, spicy mix of boiled white peas (safed matar or dried white peas, not chickpeas or green peas) served with soft, buttery kulcha flatbread. Unlike Amritsari Chole Bhature (made with kabuli chana/chickpeas), the Delhi version is lighter, often no-onion-no-garlic in base, and chaat-like with fresh toppings. Here's an authentic homemade recipe for 4 servings.
Ingredients for Matar Chole (White Peas Curry)
1 cup dried white peas (safed vatana/matar)
1 medium potato (boiled and mashed, optional for creaminess)
1 large onion, finely chopped
1 large tomato, finely chopped
2-3 green chillies, finely chopped
1-inch ginger, julienned (for garnish)
Fresh coriander leaves, chopped
Juice of 1-2 lemons
Spices:
1 tsp roasted cumin powder (bhuna jeera)
1 tsp chaat masala
1 tsp amchoor (dry mango powder) or tamarind pulp for tang
1/2 tsp red chilli powder
1/2 tsp black salt (kala namak)
Salt to taste
Optional: 1 tsp chole masala or garam masala
Ingredients for Kulcha (Makes 8-10; or use store-bought)
2 cups all-purpose flour (maida) or whole wheat for healthier version
1/2 cup yogurt (dahi)
1 tsp baking powder
1/2 tsp baking soda or eno (for fluffiness, no yeast needed for quick version)
1 tsp sugar
1 tsp salt
2 tbsp oil or ghee
Milk or water for kneading
Butter for brushing
Optional toppings: nigella seeds (kalonji), chopped coriander
Step 1: Prepare the Matar Chole
Soak the dried white peas overnight (8-10 hours) in plenty of water.
Drain and pressure cook with fresh water, a pinch of salt, and baking soda (for softness) for 3-4 whistles or until very soft (about 20-30 minutes on simmer). They should mash easily.
Drain excess water if any, but keep some for moisture. Lightly mash the peas.
In a large bowl, mix the cooked peas with chopped onion, tomato, green chillies, mashed potato (if using), all spices, lemon juice, and coriander. Adjust tang and spice to taste – it should be chatpata (tangy-spicy).
Garnish with julienned ginger and more coriander. No cooking needed after boiling for authentic street-style!
Step 2: Prepare the Kulcha
In a bowl, mix flour, salt, sugar, baking powder, baking soda, yogurt, and oil. Knead into a soft dough using milk/water. Cover and rest for 1-2 hours (or 30 mins if using eno).
Divide into balls, roll into oval shapes. Sprinkle nigella seeds or coriander on top.
Cook on a hot tawa (griddle): Place rolled kulcha, cook one side, flip, brush with butter/ghee, and cook until golden spots appear. For tandoor-like effect, press gently.
Serving
Serve hot kulchas with a generous portion of matar chole. Add sides like pickled onions, green chutney, tamarind chutney, or grated radish for extra zing. Enjoy this iconic Delhi street food at home – it's healthier, customizable, and bursting with flavors!
Tip: For Punjabi-style with chickpeas, use kabuli chana and a spiced gravy instead.
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