Bread Kulcha (Stove Top Recipe) | How to Make Bread Kulcha | Bread Kulcha Recipe

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Have you ever craved for those street style mouthwatering Matar Kulchas? Well, I was craving them since morning today so thought of having them for evening snacks. I soaked the dried yellow peas but unfortunately didn't have the kulchas in my pantry. Plus, I always wanted to try making these bread kulchas at home so, this was a great opportunity to get going. Trust me, they came out absolutely bakery style and we enjoyed them immensely with the lipsmacking dry matar ki chaat. You won't believe my husband was shocked to know later that these bread kulchas were homemade and not store-bought. If ever, you too are craving for chholey or matar kulche and are short of the kulchas, here's a fool proof recipe that will give you fantastic results. Do try it out !


Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe


Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe


Ingredients

  • All purpose flour (maida) - 2 and 1/4 cup
  • Curd - 2 tbsp
  • Instant dry active yeast - 1 tsp
  • Warm water - 1/2 cup
  • Oil - 1 tbsp
  • Salt - 1/2 tsp
  • Honey/sugar - 1 tsp
  • Mix of crushed dhaniya and chili flakes - 1 to 2 tbsp
  • Finely chopped coriander - a handful 


Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe


Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe


Method

  1. In a mixing bowl combine maida, salt and instant dry active yeast.
  2. Make a well in the center, add curd, warm water and honey. Mix them nicely using your hands. Dough would be really sticky.
  3. Transfer the dough to the work surface, drizzle the oil and knead the dough for good 15 to 20 minutes. While kneading the dough, push it away from you and then fold it back towards you. Note that kneading is the key to soft and fluffy kulchas. If you find dough too sticky, just sprinkle very little flour and continue kneading.
  4. Knead until the dough is smooth and supple.
  5. Smear it with some oil and loosely cover with cling foil. Keep at a warm place for an hour to let it double in size.
  6. Once the dough is risen, punch it down to knock the air. Knead for 2 minutes and again keep covered for half an hour to let it rise again.
  7. Again punch down the dough and divide it into six equal portions.
  8. Shape each portion in a ball and roll out each in a thick 4 to 5 inch diameter disc.
  9. Keep a flat non-stick pan on low heat.
  10. Smear one side of the rolled disc with some water. Sprinkle crushed dhaniya, chili flakes and some fresh coriander leaves. Press down with your hands.
  11. Gently grab the disc in your hand and transfer it on the pan, sprinkled coriander side up.
  12. Cover and cook the kulcha on low heat for 2 minutes or until you see little brown patches. You would notice kulcha fluff up.
  13. Flip it and cook the other side too for 2 minutes.
  14. Remove and continue cooking the remaining kulchas. Store them in fridge or enjoy with chatpate chholey or matar ki chaat. Just toast them on tawa with some butter or oil to make them crisp.


Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe

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