Matar kulcha

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste.

6. 6

   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.

7. 7

   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).

8. 8

   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.

9. 9

   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.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.