If there’s one dish that captures the charm of Delhi’s bustling food streets, it’s Matar Kulcha. This iconic combo pairs soft, fluffy kulchas with a tangy, spiced white pea curry (matar), served fresh from roadside carts. The aroma of warm bread, the zesty hit of chutneys, and the crunch of chopped onions and coriander make it a street food lover’s dream.

What is Delhi Street Style Matar Kulcha?

Matar Kulcha is a popular North Indian street snack where white peas (safed matar) are slow-cooked until tender, then tossed with spices, tangy chutneys, and fresh garnishes. It’s typically served with kulchas — soft, leavened flatbreads — that soak up all the delicious flavours. Light yet filling, this dish is perfect for breakfast, lunch, or a quick evening bite.

Main Ingredient of Delhi Street Style Matar Kulcha:

Matar-2 cup

Onion-1 medium

Tomato-1 medium

Green chillies-2 piece

Black Pepper powder-1 tsp

Garam Masala-1 tsp

Yellow chilli powder-1 tbsp

Black salt-1 tsp

Red chilli powder-1 tbsp

Imly ki chutney-3 tsp

Green chutney-2 tsp

Some coriander

Lemon juice-1 lemon

In Kadhai

Butter-2 tbsp

Red chilli powder-1 tbsp

Sliced onion and tomato-1 piece each

Cook the matar

What Is So Special About Delhi Street Style Matar Kulcha?

1. Iconic Delhi Flavour – Captures the authentic taste of the capital’s street food scene.
   
2. Perfect Balance – Tangy, spicy, and mildly sweet flavours all in one plate.
   
3. Soft & Fluffy Bread – Kulchas soak up the matar curry beautifully.
   
4. Refreshing Toppings – Chopped onions, coriander, green chillies, and chutneys add freshness and crunch.
   
5. Anytime Dish – Light enough for breakfast, satisfying enough for lunch or a snack.
   
6. Nostalgia in a Bite – Instantly transports you to Delhi’s bustling lanes and busy chaat stalls.

Quick and Easy Delhi Street Style Matar Kulcha :

Delhi Street Style Matar Kulcha comes together with simple pantry ingredients — just soak and boil white peas, toss with spices and chutneys, and serve with ready-made or home-cooked kulchas. Minimal cooking, maximum flavour, all in under 30 minutes once the peas are boiled.

How to make 

1.  Prepare the Matar – Soak 2 cups white peas overnight, then boil until soft.
   
2.  Mix the Flavours – In a large bowl, add boiled matar, chopped onion, chopped tomato, green chillies, black pepper powder, garam masala, yellow chilli powder, black salt, red chilli powder, imly ki chutney, green chutney, chopped coriander, and lemon juice. Mix well.
   
3.  Butter Tempering in Kadhai – In a Meyer kadhai, heat 2 tbsp butter. Add 1 tbsp red chilli powder, sliced onion, and sliced tomato. Sauté for 1–2 minutes.
   
4. Combine – Add the prepared matar mixture to the kadhai, toss well, and cook for 2–3 minutes so the flavours blend.
   
5. Serve – Garnish with extra chutneys, coriander, and lemon wedges. Serve hot with soft kulchas.

Meyer Trivantage Stainless Steel Triply Cookware Kadai

Expert Tips

1. Soak the white peas overnight for faster cooking and creamier texture.
   
2. Boil the matar until just soft — overcooking can make them mushy.
   
3. Use both imly (tamarind) and green chutney for the perfect sweet-tangy balance.
   
4. Add the butter tempering just before serving for maximum aroma and freshness.
   
5. Lightly toast kulchas with butter on a tawa for an authentic street-style touch.

Recipe Card

Delhi Street Style Matar Kulcha

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Category

Light meal

Servings

4

Prep Time

15 minutes

Cook Time

5 minutes

Calories

250

Authentic Delhi street style matar kulcha — spiced white peas tossed with chutneys, fresh toppings, and butter tempering, served with soft kulchas for a true taste of the capital.

Author:

Kashish Kapoor

Ingredients

• Matar-2 cup

• Onion-1 medium
• Tomato-1 medium
• Green chillies-2 piece
• Black Pepper powder-1 tsp
• Garam Masala-1 tsp
• Yellow chilli powder-1 tbsp
• Black salt-1 tsp
• Red chilli powder-1 tbsp
• Imly ki chutney-3 tsp
• Green chutney-2 tsp
• Some coriander
• Lemon juice-1 lemon
• Butter-2 tbsp
• Red chilli powder-1 tbsp
• Sliced onion and tomato-1 piece each
• Cook the matar

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Directions

1. 1)Soak white peas overnight, then boil until soft.

2. 2) In a bowl, mix boiled matar with chopped onion, tomato, green chillies, all spices, chutneys, coriander, and lemon juice.
3. 3) In a kadhai, heat butter, add red chilli powder, sliced onion, and tomato; sauté briefly.
4. 4) Add the matar mixture, toss well, and cook for 2–3 minutes.
5. 5) Serve hot with butter-toasted kulchas, garnished with extra chutneys and coriander.

Recipe Video

Recipe Note

Soak the white peas overnight for best texture. Prepare the matar mix and chutneys in advance for quick assembly, and always add the butter tempering just before serving for that authentic street-side aroma.