Matar kulcha
Rick Stein’s white-pea curry, flavoured with no less than 10 different spices, is served with fresh Indian flatbreads similar to naan.
Ingredients
- 350g/12oz dried white peas or chickpeas, soaked overnight or for at least 8 hours
For the kulcha
- 250g/9oz plain flour, plus extra for dusting
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp sugar
- ½–1 tsp salt
- 1 tbsp nigella seeds
- 4 tbsp thick plain yoghurt
- 1 tbsp oil or ghee, plus extra for brushing
For the fried spices
- 1 tbsp sunflower oil or vegetable oil
- ½ tsp cumin seeds
- ¼ tsp hot chilli powder
- ½ tsp chaat masala
- 1 tsp ground coriander
For the jaljeera masala
- large handful fresh mint leaves, roughly chopped
- 1 tsp cumin seeds, toasted
- ½ tsp amchoor (dried mango powder)
- ½–1 tsp salt
- ½ tsp asafoetida
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tbsp seedless tamarind pulp
- 1 tsp chilli flakes or 2 dried Kashmiri chilies, broken up
- 1 black cardamom pod, seeds removed, husk discarded
For the toppings
Method
Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes.
Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary.
Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour.
Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside.
For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste.
Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining.
Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in).
Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm.
Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee.
