Matar Ke Kulle ( Green Peas stuffed salad vegetable cups)

In Hindi “Kulle” means cups.So here we serve this snack in cups but not the ordinary ones made of plastic or ceramic!These are super delicious vegetable cups which hold a mouthwatering filling and inclusive of all healthy ingredients!I got this recipe idea from Neeta Mehta who posted a recipe of Fruit Kulle which were a great item in the well known area of Nai Sadak in the Indian Capital City of New Delhi.But I made small variations and am posting my version of the recipe!

I have used only Green Peas in the recipe however you can add Chickpeas as well or use exclusively Chickpeas!The rainy season has entered India and almost everyone finds solace in tempting and tangy treats which are deep fried or shallow fried!However this recipe contains ingredients which satiate your taste buds,fill your tummy and do wonders for your health!These are the benefits of this snack :

1.Raw salad vegetables – Provide the need for a daily snack of a salad!

2.Green Peas/Chickpeas – Packed with a daily dose of protein!

3.Fruits – Refresh and provide sugar to the body!

4.Lemon Juice and Coriander Leaves – Detoxify and cool.

So when this recipe is had how can it not be good?This can also be used as an appetiser/snack/starter before meals or as a snack by itself when it rains heavily and you sit at your window watching the raindrops and wishing you had something to munch on!

Preparation Time : 30 minutes

Makes : 6 – 7 Kulle/cups

INGREDIENTS

The Vegetables :

2 medium Cucumbers – peeled

3 medium Tomatoes

3 medium Potatoes – boiled and peeled

For the filling :

1 cup fresh/frozen Green Peas/Chickpeas soaked overnight and boiled till soft with 1 tsp salt and 1 tsp soda bicarb

1 tbsp Oil

2 tsp Cumin Powder (jeera)

1 tsp Red Chilli Powder

2 tsp Coriander Powder (dhaniya)

1 1/2 tsp salt

1 tsp Asafoetida (Heeng)

Other Ingredients :

4 tsp Chaat Masala

2 tbsp Lemon Juice

2 tbsp chopped Grapes

2 tbsp Pomegranate pearls

2 tbsp Coriander Leaves

METHOD

Prepare the peas :

Heat the Oil in a pan and add the asafoetida and cumin powder.Stir for 2 – 3 seconds and add the peas.Add salt,mix and cover.Cook for 4 – 5 minutes and add the red chilli and coriander powders.Mix well and leave to cool till room temperature.

Prepare the cups :

Scoop out the Potatoes with a small spoon or a scoop to make a cup.Slice the Cucumbers into 1 inch pieces and scoop out the seeds leaving the base intact.Slice a small round from the base of the Tomatoes so that it can stand upright.Now cut off the top like a lid and scoop out the seeds so that the Tomato resembles a cup.Sprinkle all the prepared vegetables with 2 tsp Chaat Masala and 1 tbsp Lemon juice and keep aside for 2 – 3 minutes.

Assembling the Kulle :

Fill each cup with 2 tsp of the prepared Peas.Top with some Pomegranate pearls and chopped grapes.Sprinkle the remaining Chaat Masala,lemon juice and coriander leaves on top and serve immediately!