Matar Kulcha or Chola Kulcha
 
 
Matar kulcha or chola kulcha is a combination of two dishes – a fluffy yeasted flatbread and a spicy salad made with white peas or a cooked curry.
Recipe type: Flatbread
Cuisine: Indian
Serves: 6 servings
Ingredients
For the KULCHA (Flat Bread)
For the Khameer or Pre-Ferment:
  • ½ tsp instant or active dry yeast
  • 1 tsp sugar
  • 1 cup all-purpose flour
  • 1 cup water
For Kulcha Dough:
  • All of the Khameer / Pre-ferment
  • ½ tsp instant or active dry yeast (I used ¼ tsp instant yeast)
  • 1½ cups all-purpose flour (I used 1 cup AP & ½ cup whole grain Einkorn flour)
  • 2 tbsp plain yogurt
  • ½ tsp salt
  • 1½ tbsp ghee (or soft unsalted butter)
  • More water, if needed for a soft dough
For the Topping:
  • Nigella seeds or black sesame seeds (I used poppy seeds & camellina seeds)
  • Dried Fenugreek leaves (Kasuri methi) or chopped fresh coriander leaves/ cilantro (I used a little bit of fresh parsley from my garden)
  • Ghee or unsalted butter for cooking the Kulchas
For the MATAR/ CHOLA OR WHITE PEAS SALSA
  • 2 cups white peas or chickpeas, soaked overnight
  • Enough water to cook the peas or chickpeas
  • A pinch of baking soda
  • 1 large onion, finely chopped
  • 2 fresh Green chillies, finely chopped (to taste) (I omitted the green chillies, but added a touch of chili powder)
  • 1 large tomato finely chopped
  • ½ cup finely chopped fresh coriander leaves/ cilantro (I used a little bit of parsley)
  • 2 tbsp finely sliced ginger batons
  • 1 tsp cumin powder
  • Salt to taste
For the SWEET & SOUR TAMARIND CHUTNEY
  • (Makes 1 medium jar)
  • 1 cup tamarind pulp thick
  • ¾ - 1 cup powdered jaggery
  • ½ cup dates loosely seedless , finely chopped packed
  • 2 tbsp golden raisins, chopped
  • 1½ tsp chilli powder (or to taste)
  • 1 tsp cumin powder
  • Salt or black salt to taste
Instructions
For the Khameer / Pre-ferment (previous night):
  1. Mix together the yeast, water, sugar and all-purpose flour till smooth in a big bowl. Cover and leave on the kitchen counter overnight to ferment.
  2. If you want to make Kulchas for dinner, then do this early in the morning and allow it to ferment for about 8 to 10 hours depending on your ambient room temperature. A word of caution though - Kulchas can be a little heavy for dinner.
  3. For the Kulcha Dough (some time next morning):
  4. The Khameer/ pre-ferment should have risen well and will appear quite stringy. Mix in the other ½ tsp of yeast, all-purpose flour, yogurt, salt and a little water. Knead till you have a soft, sticky and loose dough. You don’t need a mixer for this. Your hand or a dough whisk is enough.
  5. Add the ghee or soft butter and knead once again till well incorporated. Shape into a round and leave in the bowl. Cover loosely and let it rise till almost double in volume. This should take between an hour and two.
  6. Knead the dough lightly to de-gas it. Then divide into 6 equal portions. Lightly flour your working surface, if required, and roll out each portion into a circle or oblong of less than ¼ “ thickness. Sprinkle some Nigella seeds and dried fenugreek leaves or coriander leaves/ cilantro and lightly press into the rolled out dough.
  7. Heat a griddle or flat pan and place the rolled dough on it. Sprinkle a little water on the sides of the griddle/ pan (not on the dough) and cover. Cook the flat bread for a minute or so. Now remove the cover and cook on the other side as well. If not serving immediately, cook till here and keep aside. When ready to serve proceed further with cooking in ghee or butter as follows.
  8. Brush some ghee or unsalted butter on both sides and cook until golden brown and crispy on both sides. Repeat with remaining portions. Serve hot.
For the MATAR/ CHOLA OR WHITE PEAS SALSA
  1. Use whatever method works for you to cook the peas but ensure the peas or chickpeas are cooked till really soft and almost mushy.
  2. Cook the white peas or chickpeas with enough water and a pinch of baking soda till soft and almost mushy. Drain the water. Discard the water. Let it cool completely.
  3. Add salt to taste to the cooked peas/ chickpeas and using a large spoon or a masher, break down till quite mushy. There should be no whole peas or chickpeas but do not puree. It should have a slightly chunky texture.
  4. To make the Matar/ Chola or Salsa mixture, put the mashed mixture into a bowl. Add the chopped onion, tomato, green chillies, coriander leaves, and mix everything together. Also mix in cumin powder and more salt if required.
  5. To serve, transfer this mixture to a serving bowl. Transfer individual portions of the Matar/ Chola on to plates and garnish with a little onion, green chillies, tomato, ginger, a pinch of roasted cumin powder, and coriander leaves. Top with drizzles of green and sweet and sour chutneys. Serve it with hot kulcha.
For the GREEN MINT-CORIANDER CHUTNEY
  1. Grind together a handful of fresh coriander/ cilantro leaves and tender stems, equal amount of mint leaves, green chillies, salt and a dash of lime juice with very little water till smooth.
  2. This chutney should be savoury, on the spicier side with a little tang and a bit watery in texture. Adjust all the ingredients to taste. This will keep in the fridge for a week.
For the SWEET & SOUR TAMARIND CHUTNEY
  1. Put the tamarind pulp and jaggery in a pan. Over medium heat, stir the mixture till the jaggery dissolves.
  2. Add the remaining ingredients and cook till the chutney thickens a bit and takes on a shiny appearance. Allow to cool and use as needed. This chutney keeps in the fridge for a while.
  3. The amounts of tamarind, jaggery, chilli powder and salt may be adjusted as required. This chutney should be sweet, sour and spicy.
Recipe by Bread Experience at https://www.breadexperience.com/matar-chole-kulcha-indian-flatbread/