- What is Matar Kulcha?
North India‘s most legendary street food - Matar Kulcha. The Matar (white peas) are dried and cooked until soft and then mixed with onions, tomatoes, ginger, green chillies, fragrant spices, coriander and lemon juice. The soft kulchas are toasted with a little butter before being filled with the peas
You can find sellers on the street, for example, in Delhi, Punjab, Uttar Pradesh and Haryana, eating Matar Kulchas as a hearty morning, lunch, in the evening and as a snack
- Regional Variations of Matar Kulcha
Delhi Street-Style Matar Kulcha
The most well-known pav bhaji is in Chandni Chowk, Karol Bagh, Connaught Place and Lajpat Nagar, with spicy white peas, chopped onions, tomatoes, coriander, chaat masala and lots of lemon juice.
Taste Profile
Tangy, spicy, a little smoky
Why It Is Popular
Its bold flavours, gentle buttery kulchas, and rapid preparation serve as the key reasons why this is one of the city‘s most popular street foods.
Nutritional Highlights
High plant protein
Rich dietary fibre
Filling meal
Punjabi Matar Kulcha
This version, popular in Amritsar, Ludhiana, Jalandhar and Chandigarh, comprises butter, garam masala, fresh coriander leaves and homemade kulchas (baked bread) in the tandoor.
Taste Profile
Rich, buttery, slightly spicy
Why It Is Popular
The combination of the light kulchas and the heavy spices of the peas makes a very filling Punjabi-style meal.
Nutritional Highlights
Protein-rich
Energy-rich
Balanced carbohydrates
Lucknow Matar Kulcha
Accompanied by light and flavorful white peas, fresh herbs, roasted cumin, and a squeeze of lemon.
Taste Profile
The charge on light, tangy, aromatic
Why It Is Popular
Subtle Awadhi spices let the peas’ natural taste come through.
Nutritional Highlights
Good fibre
Low saturated fat
Rich plant protein
Butter Matar Kulcha
Finished with fresh herbs, roasted cumin and a squeeze of lemon. Served with light and fragrant white peas.
Taste Profile
The charge on crisp, fresh, perfumed.
Why It Is Popular
Subtle Awadhi spices allow the flavour of the peas to come through.
Nutritional Highlights
Rich protein
Good calcium
Filling meal
Nutritional Value (Per Serving)
Calories: 420–520 kcal
Protein: 14–18 g
Carbohydrates: 60–68 g
Fat: 10–15 g
Fibre: 10–12 g
Iron: 3–4 mg
- Basic Ingredients Used
Dried White Peas – 2 cups (soaked overnight)
Benefits
Rich plant protein
High fibre
Iron source
Kulchas – 8
Benefits
Energy-rich
Soft texture
Onion – 2 medium (finely chopped)
Benefits
Rich antioxidants
Natural sweetness
Tomatoes – 2 medium
Benefits
Vitamin C
Fresh flavour
Green Chillies – 2
Benefits
Rich Vitamin C
Mild heat
Ginger – 1 tablespoon (grated)
Benefits
Supports digestion
Rich aroma
Garlic – 5 cloves (minced)
Benefits
Supports immunity
Traditional flavour
Cumin Seeds – 1 teaspoon
Benefits
Digestive support
Earthy aroma
Chaat Masala – 1 teaspoon
Benefits
Tangy flavour
Traditional seasoning
Roasted Cumin Powder – 1 teaspoon
Benefits
Rich aroma
Digestive aid
Fresh Coriander – ¼ cup
Benefits
Fresh flavour
Antioxidants
Butter – 2 tablespoons
Benefits
Rich flavour
Soft texture
Lemon Juice – 1 tablespoon
Benefits
Vitamin C
Fresh tanginess
- Ingredient Tips
Ensure the white peas have been presoaked overnight for consistency of boil.
Lightly crush a few cooked peas and add them to make the gravy thicker.
Briefly toast the kulchas in butter before serving.
- How to Make Matar Kulcha
Cook the White Peas
Pressure cook the soaked white peas until tender and still firm. Do not overcook the peas, as mushy peas affect the texture of the curry. Drain from the cooking medium and keep for simmering.
Prepare the Masala
Fry the oil and place them in a greased pan, and fry the cumin seeds. When fragrant, add the chopped onions, ginger, garlic, green chillies and tomato and cook until the crispy onions become golden and the tomato has broken down into a thick masala. Keep stirring so the spices don‘t stick or burn.
Add the Peas
Meanwhile, add the cooked white peas to the prepared masala, along with salt, the roasted cumin powder and chaat masala. Allow to cook for 10minutes until the white peas are blended in the curry and the sauce thickens slightly. Add some cooking liquor if necessary to thin
Toast the Kulchas
Lightly butter a hot tawa, fry the kulcha lightly on both sides until slightly crisp and golden brown. While heating the kulchas, gently press them with a spatula, if necessary, to give an even buttery finish without drying the culture.
Garnish and Serve
Divide the hot matar into serving bowls. Top with the onion, coriander and ample lemon juice. Serve hot with soft, buttery kulchas. For a street eating-style serving, sprinkle with more chaat masala and serve with pickles or chillies on the side.
- Why You'll Love This Recipe
This Matar Kulcha is hearty, flavorful, protein-packed, filling and satisfying. The combination of spicy white peas and soft kulchas makes it perfect for breakfast, lunch or snack time in the evening.
Nutritional Advantages
Rich plant protein
High dietary fibre)
Persistent power
Iron-containing leguminous
A well-balanced vegetarian meal
- Serving Suggestions
Pickled Onions: Mildly acidic pickled onions give a very refreshing crunch to the meal. They balance out the richness of the spicy matar and the buttery kulchas beautifully.
Green Chutney: A fresh mint and coriander chutney adds a lively herbal flavour that complements the savoury spices and provides a crisp contrast.
Tamarind chutney: Sweet and sour tamarind chutney goes very well with the slightly spicy white pea curry for that North Indian street food flavour.
Masala Chaas: A chilled tumbler of spiced buttermilk cools the palate and goes well with melting matar kulcha for a light and refreshing meal.
Fresh Lemon Wedges: Fresh lemon juice brings brightness to the flavours of the curry and adds a tangy twist to this dish.
- Expert Tips
Cook the Peas to Perfection: Blanche the white peas just until tender yet retain shape and don't overcook to soft mush.
Adding Lemon Juice: Add fresh lemon juice towards the very end of the process so it retains its bright flavour and doesn‘t take on a bitter flavour as the dish cooks.
Bun Toast Kulchas Lightly: Use a little butter to warm the kulchas on a medium heat till the crusts are lightly browned, but the inside is still soft.
Garnish: Top with chopped onion, fresh coriander, chaat masala, and squeeze lemon to get that true, street-style taste and presentation.
Nutritional Highlights
- Excellent source of plant-based protein from white peas.
- Rich in dietary fibre, helping support digestion and promote fullness.
- Provides complex carbohydrates for sustained energy.
- Good source of iron and folate, important for healthy blood cell production.
- Contains potassium, which supports heart and muscle function.
- Rich in vitamin C and antioxidants from tomatoes, onions, coriander, and fresh lemon juice.
- A balanced vegetarian meal that combines protein, fibre, and carbohydrates, making it suitable for breakfast, lunch, or an evening meal.
These values are approximate and may vary depending on the size of the kulchas, the amount of butter used, and the quantity of garnishes such as onions, coriander, and lemon juice.
- Calories:440-520 Kcal
- Proteis:15-18 g
- Carbohydrates :62-70 g
- Fat:11-15 g
- Dietary Fibre :11-13 g
- Sugars:5-7 g
- Calcium:90-130 g
- Iron:3.5-5 g
- Potassium:650-850 mg
- Vitamin C :20-35 mg
- Vitamin A :180-300 IU
- Folate :130-180 mcg
- Sodium:700-900 mg
Matar Kulcha also ranks among the best North Indian street foods, loved for its spicy white pea gravy and tender buttery kulchas. Be it the tangy Delhi street style, Punjabi style, mild Lucknow style or a cafe-style butter-loaded kulchas, each bite packs the real flavors of North Indian recipes. Easy to make, protein-packed and filling, it is one of the favourite comfort foods of India
Anjali Raj Singh
I am a food writer and culinary content creator specializing in global cuisines, traditional recipes, food culture, and cooking techniques. Through extensive research and hands-on recipe analysis, I create accurate, informative, and engaging content that helps readers explore authentic dishes from around the world. My work covers recipe development, food history, ingredient guides, restaurant features, and culture-driven culinary stories.
At Foods Around the World, I focus on delivering well-researched, reader-friendly, and SEO-optimized content that reflects the traditions, flavors, and culinary heritage behind each dish. Every article is carefully reviewed for accuracy and relevance, ensuring readers can discover trusted recipes, cooking insights, and food experiences from diverse cultures worldwide.
