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.
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.
Kulcha and Wheat Kulcha Recipe
FOR MAIDA KULCHA
- 2 cups of All-Purpose flour
- 1 teaspoon Active dry yeast
- 1 cup Lukewarm milk to knead the dough
- 1 tablespoon Oil
- 1 tablespoon Sugar
- – – Salt to taste
- Combine ¼ cup of lukewarm milk, yeast, and sugar in the large mixing bowl.
- Mix to combine. Allow it to rest for 6-8 minutes until bubbly and frothy.
- In the meanwhile, combine flour and salt in a large mixing bowl. Once the yeast is activated (frothy) add it to the flour, pour in the remaining milk, and knead a soft dough.
- Cover the dough with a wet kitchen towel and set it aside for 2-3 hours. The dough will rise and become airy during this time period.
- Once the dough is ready, cover it with a wet kitchen towel and set it aside for an hour. The dough will double in size and become airy during this time period.
- After the resting time is over, preheat oven at 475 degrees F. While the oven is heating, knead the dough with your hands for 3-4 minutes. This will increase dough elasticity.
- Divide the dough into equal size balls. Place a baking tray in the preheated oven.
- Dust the cooking counter with flour. Take a dough ball and press it down lightly to form a disc shape round.
- Place this disc-shaped round on the preheated oven tray, garnish with red chili, chopped cilantro, and coriander seeds. Depending on the tray size, you can bake 3 kulchas at a time.
- Bake the kulchas in a preheated oven for 6-7 minutes or until the top is slightly brown.
- Remove from oven, brush with butter and serve hot. Repeat the process with the rest of the dough and make yummy kulchas.
- 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!!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 431kcal | Carbohydrates: 68g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2.2mg