Delhi Style Bread Kulcha
Servings: 6 yield(s)
Prep Time: 155 mins
Cook Time: 10 mins
Total Time: 165 mins
Ingredients
  • 3 tbsp Dry Active Yeast
  • 1 tsp Sugar
  • 2 cup All Purpose Flour
  • 1/2 cup Luke Warm Water
  • 2 tbsp Oil
  • 1 tsp Kasuri Methi
  • 1/2 tsp Salt
Instructions
  1. For making bread kulcha, take refined flour in a bowl and add instant dry active yeast, salt, sugar, and 1 tbsp oil.
  2. With lukewarm water, knead a soft dough. Transfer the dough to the work surface, drizzle the oil and knead the dough for a good 15 to 20 minutes. While kneading the dough, push it away from you and then fold it back towards you.
  3. Grease your hands with some oil and knead the dough for 5 minutes.
  4. Lift, knead and flip the dough until smooth and soft. Note that kneading is the key to soft and fluffy kulchas. If you find the dough too sticky, just sprinkle very little flour and continue kneading. Knead until the dough is smooth and supple.
  5. Grease the dough with oil from all sides and cover the bowl with a cling wrap. Now place it in a warm place for 2 hours to ferment. The dough will get double its actual size.
  6. Remove the cover from the bowl and knead the dough again. Divide the dough into 4 to 5 equal parts.
  7. Take one lump, dust with dry flour, and roll it lengthwise. Now sprinkle 1/2 tsp dry fenugreek leaves over the kulcha and press it gently with your hand. With help of a rolling pin, roll it out giving it a round shape.
  8. Take a baking tray and grease it with some oil. Place the kulcha over the baking tray. Cover the tray and keep it aside for 1/2 hour.
  9. Preheat the oven at 180-degrees centigrade and bake the kulcha for 10 minutes at 180 degrees centigrade.
  10. After 10 minutes, take out the tray from the oven. Kulchas should be golden brown in color from both sides. The Kulchas are ready.
    11. Serving of the Bread Kulchas:
  11. Kulchas can be fried on Tawa adding Butter and Spices and can be served with cooked Chole Masala or cooked Yellow Peas Masala.
    12. For Cooking the Kulcha on a Griddle or Tawa:
  12. Keep a flat non-stick pan on low heat.
  13. Smear one side of the rolled disc with some water. Sprinkle crushed coriander seeds, chili flakes and some fresh coriander leaves. Press down with your hands.
  14. Gently grab the disc in your hand and transfer it to the pan, sprinkled coriander side up.
  15. Cover and cook the kulcha on low heat for 2 minutes or until you see little brown patches. You would notice kulcha fluff up.
  16. Flip it and cook the other side too for 2 minutes.
  17. Remove and continue cooking the remaining kulchas. We can Store them in the fridge or enjoy them with chole or matar ki chaat. Just toast them on Tawa with some butter or oil to make them crisp.
Recipe Notes

  •  Kulcha makes a perfect combination when served with the traditional hot and spicy Pindi chole or Kala chana.
  •  Kulcha is authentic bread stuffed with cottage cheese and spices, baked in a clay oven.
  •  They help in weight reduction, good for your heart, and builds immunity.
  •  No preservatives added while storing the kulchas.
  • Kulchas can be stored in the refrigerator for 3 to 4 days. 
  • Serve kulchas with chole, chutney, pickle, jam, and relish eating.
  • Never add all the liquid (milk or water) to the flour at one go. Because every flour has a different absorbency level. Go by your judgment and see if you require more or less liquid. When finished, the dough should be completely smooth and elastic slightly tacky to touch.
Some points to read before you start with the recipe:
If using bluebird dry yeast – In a small bowl, sprinkle yeast over 1 cup lukewarm water, add in few grains of sugar. Stir with a spoon, cover, and keep aside for 5 minutes, until it becomes slightly frothy. If you are using instant dry yeast – you can skip this step and can add the yeast along with the rest of the ingredients in the bowl. Bread Kulche can be served with Amritsari Chole. You can check out the recipe of Amritsari chole here...https://www.madamrecipe.com/recipes/amritsari-chole/.