Perfectly Fluffy Kulcha with Spicy MatarVeg

1

Mix lukewarm water and sugar in a bowl. Add instant yeast, stir, and cover for 7-8 minutes until frothy.

2

Combine refined flour and salt in a large bowl. Add the yeast-water mixture and curd. Mix until a dough forms.

3

Transfer to a flat surface and knead well for 8-10 minutes until the dough becomes smooth and less sticky.

4

Place the dough in an oiled bowl, cover it, and let it rest in a warm place for about 1 hour until it doubles in size.

5

Punch down the dough to release air. Divide it into 60-65 gram portions and shape them into balls. Keep them covered with a damp cloth.

6

Dust a portion with dry flour, flatten, and roll it out into an oblong shape. Keep rolled kulchas covered with a damp cloth for 10 minutes to proof again.

7

Heat a tawa on medium-high. Place a kulcha on it. Once bubbles appear, flip it. Cook, applying gentle pressure with a napkin and rotating until it puffs up. Cook until half-done (do not brown too much yet).

1

Soak white vatana in water for 7-8 hours, then drain.

2

Place soaked matar in a pressure cooker with water (1 inch above the peas) and salt. Cook for 4 whistles and let the steam release naturally.

3

Open the cooker and use a ladle to lightly mash some of the peas to achieve the desired consistency. Add hot water if it is too thick.

1

Blend coriander, mint, green chillies, ginger, salt, ice, and a splash of water until smooth.

2

Soak tamarind in hot water for 20-25 minutes. Mash with your hands, strain, and discard the pulp.

3

Combine spicy red chilli powder, yellow chilli powder, coriander powder, cumin powder, garam masala, black salt, chaat masala, and black pepper powder. Grind briefly to ensure a fine powder.

1

In a large bowl, take the cooked matar. Add the green chutney, tamarind water, and the secret spice mix.

2

Mix well and stir in chopped onions, tomatoes, julienned ginger, fresh coriander, and a squeeze of fresh lemon juice.

3

Finish the kulchas by toasting them on a tawa with butter, fresh coriander, and kasuri methi until crisp outside and soft inside. Serve hot with the prepared matar.