Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours. Drain out the excess water and soaked dried peas are ready to use.
To pressure cook the dried soaked peas, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water with baking powder, turmeric, salt & bay leaf. Make sure that the peas are immersed nicely in water. Also, add ¾ tsp salt to the pressure cooker. Mix well and pressure cook the dried peas until one or two whistle.
When it starts whistling reduces the flame and cook the peas for 2 more minutes on low flame. After 2 minutes, turn off the flame. Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on it's own and then check if they are tender and soft.
Let us prepare masala for the dried peas. For this, heat a pan with 2 tbsp oil. When the oil is hot, splutter ½ tsp cumin seeds first. Then add ½ pinch asafoetida as well and keep the flame low to prevent browning of the spices.add chopped onion, fry until golden in colour.
Then add following spices to the masala as well – ¼ tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp ginger paste and sauté for a while. Then add tomato paste and sauté the masala until oil starts leaving it's edges and you get grainy textured masala. Keep the flame medium and keep stirring at regular intervals. When the oil starts leaving the sides of the masala, add ¼ tsp red chilli powder as well.add kasuri methi and dry mango powder.
Now mix the boiled peas to the masala, followed by some water. Add water as required to make the peas thick or thin in consistency. We are adding ½ cup water. and some green coriander and mix well. Cover and cook the chole for 3 to 4 minutes on medium flame. After 4 minutes, turn off the flame and transfer the cooked dried matar chole sabzi to a serving bowl.
Make a soft dough of naan/kulcha. Mix all ingredients for kulcha and rest 2-3 hr.
Pinch a ball sized dough and dust with maida.further roll and stuff paneer stuffing.bring the edge to center and start pleating, reverse the ball and sprinkle some black till and coriander leaves.gently roll to oval shape using rolling pin.brush with water over kulcha and flip the kulcha on hot tawa.
Gently press the kulcha now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.Gently scrape the kulcha from bottom and remove, also brush some butter.finally, serve paneer kulcha hot with your matar chole & raita.
