White Matar Hummus & Baked Kulcha

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What do you do when you want to make a famous street food but don’t want the elaborate and fatty process associated with it? You, reinvent, create and enjoy the same flavors but guilt free.

This is exactly what I have done with the famous “matar kulcha”. Made a quick hummus and baked kulcha’s in 7 minutes instead of frying them. Not enough and you want to hear a bit more to make you even more happier? I made the kulcha’s with whole wheat. Yes, you do need to proof the dough but nothing which can’t be done an hour or two in advance.

The result was out of this world. We all shared one big bowl of hummus amongst the three of us. We dipped, double dipped, triple dipped our crunchy from inside, soft from inside kulchas in the ever delicious hummus.

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What are you waiting for? Go give it a try and tell me how you liked it!

Prep time: 15 mins + (1 hour for fermentation)

Cook time: 15 mins

Total time: 25 mins + (1 hour for fermentation)

White Matar Hummus & Baked Kulcha: Spicy and tangy hummus made with white peas and served with healthy whole wheat flat bread.

Ingredients

For White Matar (Peas) Hummus

  • Dried white peas, pre-soaked (overnight or 4 hours) : 2 cups
  • Salt to taste
  • Turmeric powder
  • Asafoetida – A pinch
  • Clarified Butter (or neutral oil) – 1 tbsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1/2 tsp
  • Onion, finely chopped – 3/4 cup
  • Garlic, cloves – 2
  • Lemon juice – 1 tsp
  • Tomatoes, finely chopped – 1/4 cup
  • Fresh coriander, finely chopped – 1/4 cup
  • Jaljeera, powder – 1 tbs (optional)

For Baked Kulchas

  • Whole wheat flour – 2 cup
  • Oil – 2 tbs
  • Dry fenugreek leaves – 1 tsp
  • Active dry yeast – 1 tsp  (Or Instant Dry Yeast 3/4 tsp)
  • Salt to taste
  • Sugar – 1 tsp
  • Water for kneading

Direction

For White Matar (Peas) Hummus

  1. Pressure cook pre-soaked white peas in 3 cups of water, salt and turmeric for 4-5 whistles. Let the pressure die down naturally.
  2. In the meanwhile, in a small pan add clarified butter and once hot add asafoetida, 1/2 cup garlic and onions. Saute till light golden brown.
  3. Add red chili powder, cumin powder and switch off the gas.
  4. Take the cooked matar without the excess liquid (if any) in a mixer, add the onion mixture. Blend until you get soft and smooth hummus.
  5. Mix lemon juice, garnish with rest of the onions, tomatoes and coriander.
  6. This is an optional step. Mix jaljeera powder with 2 tbs of water and add it on top of the hummus as a garnish. Serve with baked kulchas.

For Baked Kulchas

  1. Put active dry yeast in lukewarm water (warm to touch and not hot) and add sugar. Keep it closed in a cool and dry place for 5 minutes. Skip this step if using instant yeast (Add instant yeast directly into the flour).
  2. In the meanwhile, take flour in a big bowl. Add salt, fenugreek leaves and oil. Mix together and now add the foamed yeast solution.
  3. Knead into a semi tight dough. Cover and keep in a hot place for an hour or until double in volume.
  4. Once doubled, take the dough, knock the air out. Pre-heat the oven at 200 degree C.
  5. Roll 1/2 inch thick chapatis, spread some butter or oil on top, put it on the oven tray (which is already dusted with some flour) and bake in the pre-heated oven for 7 to 8 minutes until golden brown on top and crisp from outside.
  6. Take out of the oven and immediately put a clean kitchen towel on the baked kulchas, for a minute,  so that they retain their softness.
  7. Serve hot with white matar hummus.

 

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