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.