To prepare Delhi Street Style Matar Kulcha, start by washing and soaking 2 cups of white peas overnight. In the morning, strain the peas, add salt, cloves, and water, then pressure cook for 6 to 7 whistles. While the peas are cooking, grind mint leaves, coriander leaves, green chilies, ginger, and ice cubes in a mixer. Prepare a spice mix with black salt, black pepper, coriander powder, cumin seeds powder, Kashmiri lal mirch powder, and chat masala. Soak tamarind in water, remove the seeds, and mix everything together with chopped onions, tomatoes, and chutneys before serving with hot kulchas.

Yes, Delhi Street Style Matar Kulcha is completely vegetarian and can easily be made vegan. The ingredients used, such as white peas, vegetables, and spices, are all plant-based, making it a perfect dish for those following a vegetarian or vegan diet.

If you don't have white peas, you can substitute them with green peas or chickpeas. Keep in mind that the cooking time may vary slightly, so adjust accordingly. Green peas will provide a sweeter flavor, while chickpeas will add a nuttier taste to the dish.

To store leftover Matar Kulcha, let it cool to room temperature and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain moisture and heat it on the stovetop or in the microwave until warmed through.

Delhi Street Style Matar Kulcha pairs wonderfully with a variety of side dishes. You can serve it with yogurt or raita to balance the spices, along with pickles for an extra kick. Additionally, a fresh salad or some crispy papad can complement the meal nicely.