Gluten-Free Matar Kulcha

Indulge in the vibrant flavors of **Gluten-Free Matar Kulcha**, a deliciously modern twist on a classic North Indian favorite. This recipe combines the hearty goodness of spiced dried white peas (matar) simmered with aromatic spices like cumin, turmeric, and amchur, creating a tangy, savory topping that's perfect for scooping. Paired with soft and fluffy gluten-free kulchas made from a blend of rice flour and tapioca flour, these flatbreads are a game-changer for those avoiding gluten. With zesty lime, fresh coriander, and a touch of yogurt in the mix, every bite is a symphony of bold, comforting flavors. Perfect for lunch, dinner, or a festive gathering, this gluten-free delight will impress your family and friends while being easy on the stomach. Serve it warm for the ultimate Indian street food experience at home!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Dried white peas
• 4 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Amchur (dried mango) powder
• 1 medium Green chili
• 1 medium Lime
• 1 medium Onion
• 1 medium Tomato
• 2 tablespoons Fresh coriander leaves
• 1 tablespoon Olive oil
• 1 cup Rice flour
• 0.5 cup Tapioca flour
• 0.5 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 0.5 cup Plain yogurt
• 0.25 cup Milk
• 1 teaspoon Sugar
• 2 tablespoons Butter or ghee

Directions

Step 1

Rinse and soak the dried white peas in water overnight or for at least 8 hours.

Step 2

Drain the peas and transfer them to a pot. Add 4 cups of water and a teaspoon of salt, then bring to a boil.

Step 3

Cover, reduce heat to low, and simmer for about 40-45 minutes, or until the peas are soft.

Step 4

While the peas are cooking, finely chop the onion, tomato, green chili, and fresh coriander leaves. Set aside.

Step 5

For the spiced peas, add turmeric, red chili powder, cumin, and amchur powder to the cooked peas. Cook for another 5 minutes, allowing the spices to blend.

Step 6

Stir in olive oil, chopped green chili, onion, and tomato. Simmer for 10 minutes, stirring occasionally, until tomatoes are soft.

Step 7

Squeeze lime over the mixture and garnish with coriander leaves. Set aside and keep warm.

Step 8

To prepare the gluten-free kulchas, mix rice flour, tapioca flour, xanthan gum, baking powder, and sugar in a large bowl.

Step 9

Add plain yogurt, milk, and melted butter to the dry ingredients. Knead into a smooth dough. If too dry, add some water, a tablespoon at a time.

Step 10

Divide the dough into 8 equal parts and roll each into a ball. Flatten into small discs about 1/4 inch thick.

Step 11

Heat a non-stick skillet over medium heat and cook the kulcha for 2-3 minutes on each side, until golden brown and cooked through.

Step 12

Serve the warm gluten-free kulchas with the spiced matar, garnished with additional coriander if desired.

Nutrition Facts

Serving size	1982.7 grams (1982.7g)

Amount per serving	% Daily Value*
Calories	2097

Total Fat 45.50g	58%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 1.50g
Cholesterol 74mg	25%
Sodium 4185mg	182%
Total Carbohydrate 356.20g	130%
Dietary Fiber 41.30g	148%
Total Sugars 55.60g
Protein 69.30g	139%

Vitamin D 103IU	514%
Calcium 646mg	50%
Iron 15mg	83%
Potassium 3152mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 13.1%

Carbs: 67.5%