Method

Kulcha dough: Mix flour, yoghurt, baking powder, baking soda, oil, and salt. Add water to make a soft dough. Rest 30 minutes covered. Pressure-cook soaked white peas until very soft — 3 whistles. Drain, reserving water.
About 15 min
Tip: The kulcha dough should be soft and pliable — stiffer than poori dough but softer than paratha dough.
Make matar: Heat oil in a pan. Add onion — cook 5 minutes. Add ginger and green chilli — 1 minute. Add the soft cooked peas, chaat masala, amchur, red chilli powder, and a little reserved cooking water. Toss well. Cook 5 minutes on high heat until the masala coats the peas. Finish with lemon juice and coriander. Taste — should be spicy, sour, and bold.
About 15 min
Tip: The Delhi matar is not a curry — it is a dry-ish, chaat-style preparation. It should not be saucy.
Roll kulcha dough into oval or round flatbreads (slightly thick). Cook on a hot tawa 2 minutes per side until light golden spots appear. Brush with butter while hot. Serve immediately with the hot matar. Garnish matar with raw onion, green chilli, and extra coriander.
About 10 min
Tip: Kulchas are best eaten immediately — they harden as they cool.

Nutrition per serving (estimate)

Contains: gluten