Low Sodium Matar Kulcha
Savor the bold flavors of India with this Low Sodium Matar Kulcha recipe—a healthier twist on the beloved street food classic. This dish pairs soft, whole wheat kulchas with a hearty and flavorful white pea curry, seasoned with aromatic spices like cumin, coriander, and amchur powder. Perfect for those watching their sodium intake, this recipe shines with vibrant ingredients such as fresh ginger, green chili, and a burst of lemon juice for a zesty finish. The kulchas, made with yogurt and olive oil for a tender texture, are cooked to perfection on a skillet, making them an ideal accompaniment to the protein-rich pea curry. Ready in just an hour, this low sodium, vegetarian delight is perfect for lunch, dinner, or even meal prepping. Garnish with fresh cilantro for a fresh, herbaceous touch and enjoy this wholesome take on a street food favorite!
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Ingredients
- 1 cup Dried white peas
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Amchur (dry mango) powder
- 1 teaspoon Fresh ginger
- 1 unit Green chili
- 2 tablespoons Cilantro leaves
- 1 tablespoon Lemon juice
- 2 cups Whole wheat flour
- 0.25 cup Yogurt
- 2 tablespoons Olive oil
- 1 teaspoon Baking soda
- 1 teaspoon Sugar
Directions
Step 1
Soak the dried white peas in water overnight or for at least 6-8 hours.
Step 2
Drain and rinse the peas, then transfer them to a pressure cooker. Add 4 cups of water and a pinch of turmeric powder.
Step 3
Pressure cook the peas on medium-high heat for about 4-5 whistles until they are soft and cooked.
Step 4
In a large bowl, combine whole wheat flour, yogurt, olive oil, baking soda, and sugar. Mix well and add water gradually to form a soft dough. Cover with a damp cloth and let it rest for 15-20 minutes.
Step 5
Heat a medium-sized pan over medium heat. Add the cooked peas along with their cooking liquid. Stir in the coriander powder, cumin powder, amchur powder, grated ginger, and finely chopped green chili.
Step 6
Simmer the peas for about 10 minutes, mashing some of them gently with a spatula to thicken the curry. Adjust spices to taste, ensuring the use of minimal salt, if necessary.
Step 7
Add fresh lemon juice and chopped cilantro leaves to the pea mixture and mix well. Remove from heat and set aside.
Step 8
Divide the dough into equal parts and roll each part into a ball. Flatten the dough balls into a round shape using a rolling pin, about 6 inches in diameter.
Step 9
Heat a skillet or tawa over medium-high heat. Cook each kulcha on both sides until brown spots appear and they are fully cooked, about 2 minutes per side.
Step 10
Serve the kulchas warm with the prepared low sodium matar curry. Optionally garnish with additional cilantro and a sprinkle of lemon juice.
Nutrition Facts
| Serving size | (1569.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1851.3 |
| Total Fat 36.9g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 3.7mg | 0% |
| Sodium 1398.5mg | 0% |
| Total Carbohydrate 311.9g | 0% |
| Dietary Fiber 62.3g | 0% |
| Total Sugars 29.1g | |
| Protein 80.5g | 0% |
| Vitamin D 29.4IU | 0% |
| Calcium 479.4mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 3462.4mg | 0% |
Source of Calories