Rick Stein served up a tasty Indian street food known as matar kulcha (dried white peas curry with yoghurt flatbread) on Rick Stein’s Food Stories.

The ingredients are: 350g dried white peas or chickpeas, soaked overnight or for at least 8 hours.

For the kulcha: 250g plain flour, plus extra for dusting, ½ tsp baking powder, ¼ tsp bicarbonate of soda, ½ tsp sugar, ½–1 tsp salt, 1 tbsp nigella seeds, 4 tbsp thick plain yoghurt and 1 tbsp oil or ghee, plus extra for brushing.

For the fried spices: 1 tbsp sunflower oil or vegetable oil, ½ tsp cumin seeds, ¼ tsp hot chilli powder, ½ tsp chaat masala and 1 tsp ground coriander.

For the jaljeera masala: large handful fresh mint leaves, roughly chopped, 1 tsp cumin seeds, toasted, ½ tsp amchoor (dried mango powder), ½–1 tsp salt, ½ tsp asafoetida, 1 tsp fennel seeds, 1 tsp black peppercorns, 1 tbsp seedless tamarind pulp, 1 tsp chilli flakes or 2 dried Kashmiri chilies, broken up and 1 black cardamom pod, seeds removed, husk discarded.

For the toppings: 1 small onion, finely chopped, 1 tomato, finely chopped, small handful fresh coriander, leaves roughly chopped, 1 green chilli, cut into thin strips, 10g fresh root ginger, peeled and sliced into thin strips and 1 lemon, cut into wedges.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.