Guys, you this really amazing dish on the streets
of Delhi especially on the bust stand,
known as 'Matar Kulche'
And, some people in Delhi call it as 'Chole Kulche'
And somehow its taste is just amazing,
So let's make Delhi's famous Matar Kulche
We have chickpeas with us,
we will have to soak it for about one hour,
And then we will boil it with water
and add some salt to it,
Until they become tender and are nicely moist
Here they are!  As you may see, the
cover of the chickpeas is also removed,
some of these are mashed and
some are still nice and whole,
this is what we need
We will have to completely let it cool down,
And now, we will add it into a bowl
First, we will add some chopped onions,
some chopped tomatoes,
chopped green chillies,
red chilli powder,
yellow chilly powder,
some black pepper powder,
roasted cumin seeds,
a generous amount of chat masala
and coriander powder
some salt
a pinch of black salt,
And, one of the main ingredients amchoor water,
Dry Mango Powder
just a little dash of water,
let's just mix this,
A generous amount of amchoor,
and some lemon juice,
some fresh coriander,
Now is the time to mix it,
Our Chickpeas are ready!
Now is the time to plate it,
Just a garnish of fresh coriander,
Now is the time to quickly make the kulchas,
Making skillet kulchas is really simple,
We will need some maida,
approximately 2 cups of maida,
We will add 4 tablespoons of curd to it,
A small tablespoon of baking powder and baking soda,
some salt just a little
some melted butter,
Just add little water,
And we will knead the dough exactly
like whole wheat flour dough,
ok, this is mixed well,
Now we will use our hands to knead the dough properly,
Our dough is now nice and ready,
we will set aside the dough for
approximately 45 minutes, and let it rest
there is no need to store it in the fridge,
just wrap it in a cloth,
what will happen is the dough will get fermented and this fermentation is the key for the dough of kulchas,
Next, we will break the dough into small balls,
gently roll it,
this is the last one,
we will let it rest for around 30 minutes,
and after that, we will roll the dough and then cook it,
now
We have to roll the dough without
using any dry wheat flour or refined flour,
Just in case, if the dough sticks
to the base of the board
Gently press it and now we will
stretch the dough on the board,
Before toasting it on the pan,
we will add some water to it,
you may also add some Fennel flower
on the top of the kulchas,
some coriander sprigs,
roll it with a light hand
we will let the pan warm on medium heat, 
make sure the pan is not very hot,
now
we will rub a wet hand of water on
the back of the kulcha as well,
place it on the pan,
slowly let it cook on a medium flame,
As soon as you may put it on the pan, splash
very less water on the sides of it,
and immediately, cover it with a lid
what will happen by doing this is the steam
will be formed in the pan and the steam will
push the dough in the upward direction,
which will make it more fully, soft and will also,
create that light layer inside,
we will now turn this around,
once again, a splash of water and close it,
If you see, it has become quite soft,
and it has come up nicely,
the bread is very-very springy, which means the layer that is formed inside the kulcha/bread is ready,
Next, we will rub some butter on the kulcha,
with the help of a brush,
Look at that, beautiful!
It's too good!
time to plate,
this is our chickpeas,
salad,
green chutney
and homemade kulchas
Brilliant, our Delhi style, Chole Kulche is ready!
