• Wash and soak the Dried White Peas/ Vatana / Matar overnight in enough water.
• Next day, wash the peas again and add to a pressure cooker. Add salt and about 3 cups of water.
• Pressure cook the peas till soft but not mushy. It usually takes 4- 5 whistles over a low flame. Allow the steam to release naturally from the pressure cooker. Open the lid, and check for doneness. The peas should be soft and fully cooked.
• Transfer boiled peas to a mixing bowl. Add the spices, like red chilly powder, yellow chilly powder, black salt, black pepper, roasted cumin powder and chaat masala. Add Tamarind pulp and mix everything very well. You can adjust the spices as per your taste.
• Next, add chopped onions, tomatoes, sliced green chilli, ginger and coriander. You can either mix these toppings or let them be as a garnish. I usually mix them up. Squeeze some lemon juice and serve with Masala Kulcha.

Masala Kulcha

• Heat a griddle / tawa or a pan.
• Add a tablespoon of oil and immediately add sliced onion,capsicum . Sauté for a minute.
• Now add tomato, chopped green chilly. Sprinkle salt. Let the tomato cook till slightly mushy.
• Next add turmeric powder, some chat masala and coriander leaves.
• Place the kulchas over this masala and flip once. The Kulcha will get coated with the masala.