For Kulcha
Take all the dry ingredients mentioned for kulcha in a mixing bowl and mix them well.
Now add Curd and 3 tbsp oil to it and start kneading the dough.
Add water little by little and prepare a soft dough.
For final finishing take remaining 1 tbsp of oil and apply on all the side and cover the dough with a samp cloth.
Let the dough rest for an hour.
After an hour heat skillet / Tawa on a low to medium heat.
Take a dough ball andatart rolling into round or desired shape.
You can apply sesame seeds (Til) / nigella (kalonji) on it.
Now apply water on side and put it on low flamed tawa (wet side down on tawa) with in few seconds it will start turning up showing bubbles /puff on upper side.
You can flip the side and check if down, turn it over and cook from another side. It will take 1-2 minutes.
Now apply some butter on tawa and sprinkle some chopped coriander leaves on it and genlty press kulcha on it.It will give a nice look to it.
Kulcha is ready to serve with Matar ke chole.
For Matar Chaat
If you are using Dry matar then soak it overnight or for (6-8 hours) and then just pressure cook with one whistle with 1/2 tsp of salt and turmeric powder.
If you are using matar then directly pressure cook them for 2 whistles.
Heat 2 tbsp of oil in a pan. Add cumin to it. when cumin starts spluttering add onions to it and saute it.
Add ginger, green chilli and saute it for a minute. Now add all the spices, tomato and cook it until tomatoes gets tender.
Add tamarind pulp and matar to it.
Let it simmer for few minutes until it absorbs all the water.
Now let it cool down.
When it gets cool add onion, tomato, coriander, Black Pepper Powder, Red Chilli, Roasted Cumin Powder,Chaat Masala,Tamarind Pulp as needed and mix them well.
Matar ke chole is ready to serve with Kulchas.
