Kulcha is an Indian flatbread served with Matar (dried white peas) or chole which is a popular street food of North-India mostly Delhi and Punjab. They are soft textured and very easy to prepare. Kulchas are made by leaving this bread but with curd, baking powder and baking soda instead of yeast. They can be made on a tawa or a tandoor.
Directions to prepare the recipe
- Mix all purpose flour or maida, baking powder, baking soda, salt and sugar in a bowl.
- Add ghee, curd and water in the centre as shown.
- Knead the dough smooth and soft.
- Cover the dough with a wet cloth or a kitchen napkin and let it ferment for 2 hours. You will notice the dough has risen in this time.
- Now make small balls of the dough. Press the ball with hand firmly to flatten it a little. Sprinkle some kalonji or nigella seeds and dried fenugreek leaves.
- Roll the dough with help of a rolling pin into small kulchas.
- Heat a tava and place the kulcha on it.
- Cook it partly and flip the kulcha on the other side. Apply some ghee/oil.
- Repeat the step again on the other side. Let the kulcha cook completely from the both the sides.
- Serve hot kulcha with matar(dried white peas) or chole.