A very soft and delicious kulcha which are baked o perfection and are best served with chole or spicy chana recipe.
The kulcha recipe is adapted from Anushrati’s Divine Kitchen and I have had made it at least four times since then but really never got a chance to click pictures for the blog. So when I made it again for yesterday night dinner I kept some dough and chana to click the pictures in the morning.
It’s really hard to resist these home-baked, super soft, and delicious kulcha along with spicy matar or chana to go with.
Next time I am going to try the recipe with whole wheat flour only and will see how it would turn to make it a totally guilt-free meal. But for the occasional typical chana kulcha experience, this is the best tried and tested recipe that I would recommend you all to try.
Bakethon– Day 4
Dish-Kulcha Recipe
Source– Divine Taste
Kulcha Recipe
Ingredients
- 2 cups all purpose flour
- 1/2 cup wheat flour
- 1 teaspoon instant dried yeast
- 1/4 cup yougurt
- 1 1/4 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon butter
- 4 tablespoon coriander leaves,chopped
Instructions
- In a mixing bowl add sugar and yeast. Pour warm water over it and let the yeat poof for 10 minutes.
- If the mixture is bubbly and frothy then go ahead otherwise discard the batch and start over again.
- In another mixing bowl sift flours and salt. Stir in oil and yoghurt. Add a little water at a time and knead a slightly sticky dough.
- Knead the dough for about 10 minutes and let it rest in an oiled bowl for 2 hours or until doubled in size.
- Once the dough has risen, preheat oven to 220°C and line a baking tray with dry flour or grease with oil.
- Divide the dough into 8-10 equal parts and start working with one ball of dough.
- Dust the work surface with dry flour and roll the ball into a chapati size circle but slightly thicker than roti about 1/4 inch thickness.
- Transfer the rolled circles onto the prepared tray, brush with melted butter and sprinkle coriander leaves.
- Bake in preheated oven for 5 to 7 minutes or until soft and fluffy.
- Remove from oven and serve warm with chole curry.
Notes
Pin it for Later
Enjoy!!
Serve warm with chole.
This is part of the Bake-a-thon 2017
Best Regards,
Sapana Behl
I’ve wanted to try baking kulcha for so long, but I always end up making it on stove top. Yours look perfect and remind me of pita bread!
Baked Kulchas looks absolutely fabulous, never baked kulchas, cant wait to bake some soon.
Fantastic setup and those baked kulchas look divine!
I love the whole meal! Would happily munch on them… the kulchas look soft…
Beautiful set up and very well baked Kulchas . They look perfect and tempt me to try right away.
Kulchas look so soft and perfectly made. I have never made kulchas baked in oven, but on stovepipe. Will certainly give it a try now
Beautifully baked Kulcha Sapana. They look so soft and delicious.
lovely set up ! and I am going to bake these real soon 🙂 they look fluffy and nice
wow baked kulchas look so soft and fluffy – would love to try these
Hi
Have a doubt regarding storage. Do we need to freeze the dough and thaw it and then make kulchas in case there is left over dough.
Hi Mary, I have never had leftover dough but I guess it should be fine to freeze and thaw the leftover dough just like pizza dough.