Doesn’t this recipe remind you of Delhi streets where these vendors are standing at every corner selling Chole Kulcha and Matar kulcha. I remember this vendor from Chandi Chowk, Delhi who comes at noon with his cart loaded with chole and kulchas. He stands in a corner for about 2-3 hours serving his customers continuously and by 3 or 3:30 he is all sold out. Yes, his matki ( a round vessel filled with chole) and kulchas are all sold out!! He is too good, the ambiance is not very pleasing though but people come from all around Delhi to eat his tasty chole kulche. Well talking about him has made me hungry all over again.
Kulchas are soft and fluffy Indian bread very similar to naan – the only difference is the way they are cooked. Naans are traditionally cooked in Tandoor whereas Kulchas are cooked over a griddle/tawa. Follow the step by step guide to homemade Kulcha without yeast and Wheat Kulcha recipe.
In this Kulcha recipe I have used homemade self rising flour – the results are impressive. Self rising flour has baking powder and salt already mixed in to the flour and the end result is – great kulchas with less effort. Recipe for wheat kulcha is also included in the same post.
I have prepared kulchas using oil but you can substitute oil with ghee for much softer kulchas. Also if you have leftover curd at home – Khatta dahi (sour yogurt), it’s perfect for kulchas. These kulchas are an excellent accompaniment to street foods like Matar kulcha and Chole kulche.
TIP – Leftover kulcha dough can be stored in the freezer for later use. Whenever ready just take it out of the freezer, thaw it and once thawed; roll it into soft kulchas.
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Kulcha and Wheat Kulcha recipe
- 2 cups of Self rising flour
- 1 cup Beaten Curd (yogurt)
- 2 tablespoon Water
- 1/4 cup Oil/Ghee
- 1 teaspoon Maida (if needed just to dust the dough)
- Let's prep up our ingredients. Sieve flour through a strainer and add curd and oil to it. Start working on the dough. Knead the dough- it will not only help build gluten in our dough it will also make it light and airy resulting in soft and fluffy kulchas.
- Once the dough is ready, cover it with wet kitchen towel and set it aside for 2-3 hours. The dough will rise and become airy during this time period.
- Heat the tawa/griddle. Take a kulcha dough and roll out in the form of a roti and place it on the hot tawa. When cooked from one side flip over and cook the other side. Apply 1 teaspoon of oil and start cooking by pressing down the kulcha with the help of a spatula.
- When one side is cooked flip over and cook the other side same way by applying 1 teaspoon of oil.
- During the cooking process kulchas will puff up, cook them using oil and serve them hot. Repeat the process with rest of the dough and it will yield 6 kulchas.
- Enjoy these soft and fluffy kulchas with matar (Matar Kulcha) or chicken dishes.
- Knead a soft and pliable dough by mixing all the ingredients mentioned above. Cover and let it sit in a warm place for 2-3 hour. Do not skip in vinegar as it's a preserver. It preserves the kulchas from going bad so fast.
- After an hour, roll and shape out the dough into a small disc shape.
- Transfer it to a hot griddle.
- Sprinkle some cilantro leaves..if you prefer sprinkle some sesame seeds...
- Turn and cook from other side by applying some oil...
- Cook evenly from both the sides till evenly brown..
- And serve hot!!