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Explore Delhi Style Matar Kulcha Recipe | दिल्ली स्टाइल मटर कुलचा | Chef Sanjyot Keer with 514,455 views, 13,048 likes, and 211 comments. Experience the impact of this video content that has captured audience attention.

Full reciepe for Delhi style matar kulcha Rest time: 6 hours Prep time: 30 mins Cooking time: 35 mins Serves: 4-6 For making matar Ingredients: • White peas 1 cup • Salt to taste • Water 1 litre • Turmeric • Ginger 1 inch (julienne) • Ghee 2 tbsp • Cumin seeds (jeera) 1 tsp • Hing 1 tsp • Ginger garlic paste 1 tsp • Green chillies 2 nos. (chopped) • Onion 2 medium size (sliced) • Tomato 2 medium size (chopped) • Salt to taste • Coriander powder 1 tbsp • Red chili powder 1 tbsp • Jeera powder 1 tsp • Garam masala 1 tsp • Kasuri methi 1 tsp • Coriander leaves 1 tbsp Method: • Wash the white chickpeas and soak them for minimum 5-6 hours or overnight. • Drain the excess water and cook the soaked chickpeas by adding water, salt, turmeric and ginger, mix well and pressure cook for 2 whistles on medium flame. • Switch off the flame and let the cooker depressurize naturally to open the lid. • Heat ghee in a wok, add cumin seeds and hing, sauté for a minute. • Add ginger garlic paste, green chillies and sauté for 1-2 minutes on medium flame. • Add onions and sauté until they are golden brown. • Add tomatoes, salt to taste, coriander powder, red chili powder and jeera powder, mix well and cook until the tomatoes are mushy. • Add the cooked white peas, mix well and cook for 2-3 minutes. • Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well • Serve hot with kulchas and freshly prepared tadke wala salad For making kulchas Ingredients: • Refined flour (maida) 2 cups • Salt to taste ½ tsp • Baking powder 1 tsp • Milk powder 1 tbsp • Powdered sugar 1 tsp • Curd ½ cup • Oil 1 tsp Method: • In a mixing bowl add refined flour, salt, baking powder, milk powder, powdered sugar, curd and oil, mix well, add water slowly and gradually as required for kneading a soft and stretchy dough, knead for at least 10-12 minutes. • Cover it with a damp cloth and rest for 30 minutes. • Knead once again after keeping it at rest, grease your palms with oil to avoid the dough from sticking. • Divide the dough into small equal roundels, apply some oil on the dough ball and flatten it, roll into an oblong shape semi thick kulcha. • Cook on hot tawa on medium high heat until spots appear. Apply ghee, flip and cook on both sides. • Serve hot with chole. For Tadka wala salad Ingredients: • Butter • Cumin seeds (jeera) 1 tsp • Green chillies 1-2 nos. (chopped) • Onion 2 medium size (sliced) • Tomato 1 medium size (sliced) • Salt to taste • Coriander powder 1 tsp • Red chili powder 1 tsp • Jeera powder 1 tsp Method: • Heat butter in a pan add cumin seeds and green chillies, sauté for a minute. • Add onions, tomato, salt, powdered spices and cook for 2-3 minutes. • Coat the kulchas and serve hot with chole. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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