Plain Kulcha with a cube of butter or desi ghee make up the best combination with chhole masala and aloo matar ki sabji. Kulcha are among the type of breads that are generally served in restaurants or at parties. But you can make these kulchas yourself with our easy and detailed recipe and step by step photos given below:
Preparation Time: 5 minutes
Cooking Time: 5 minutes to prepare the dough + 8 hours of rest + 20 minutes to prepare 4 kulcha
Recipe Yield: 4 kulcha
- All Purpose Flour (maida) - 1 big cup
- Salt (namak) - 1/2 tea spoon
- Sugar (cheeni) - 1/2 tea spoon
- Baking Soda (meetha soda) - 1 tea spoon
- Curd (dahi) - 1/2 small cup
- Milk (doodh) - as per requirement to prepare the dough
- Refine Oil - 1 table spoon
- Onion seeds (mungrel) - as per requirement for garnishing
- Coriander Leaves (hara dhaniya patti) - as per requirement for garnishing
- Water - 1 small cup
- Sieve the all purpose flour (maida) into a big plate, and add salt (namak), sugar (cheeni) and baking soda (meetha soda) to it. Mix all the ingredients well with hands.
- Now add 1 table spoon refine oil to the above dry mixture and mix again with hands.
- Then add curd (dahi) and start making a soft dough of maida mixture. Add milk if needed and knead a smooth dough, which should be same as that of a whole wheat dough for making chapati.
- Now cover and keep the dough to rest for 4-5 hours. This will allow the all purpose flour (maida) to rise and become soft. The dough requires 4-5 hours to rise during summers while it would require 8-10 hours to rise in winters.
- Check after 4-5 hours that the maida dough has risen nicely. Knead the dough a little and if it is very soft to roll it into chapatis, then add some more all purpose flour (maida) and knead nicely to make a uniform dough.
- Now prepare small and equal sized balls of the dough. Roll one ball flat into a round and thick chapati (moti roti jaisa beliye).
- Now heat a tawa and when it is heated nicely then lower the flame and place the maida roti (prepared in the previous step) over it to cook.
- Then dip your hands in 1 cup water. Apply the water on the upper surface of the cooking kulcha with your hands and then sprinkle some onion seeds (mungrel or kalonji) and chopped coriander leaves (hara dhaniya patti). Press and cook the kulcha so that the onion seeds (mungrel or kalonji) gets stuffed in the upper layer of the kulcha.
- When the kulcha gets cooked and turns red at its base then slowly flip it to cook it on the other side. Press and cook the kulcha so that it is cooked uniformly and till the core.
- Now transfer the kulcha to a serving plate. Put some butter or ghee on the kulcha and serve the hot kulcha with chhole masala or aloo matar ki sabji.