These Kulche also known as Bread Kulche (are a variation of Kulcha)that are enjoyed most with Matra Chaata popular street food in Delhi and adjoining areas. You can also enjoy these soft melt in mouth kulchas with Pindi Chana or Chole (variations of Chickpea curries). These Kulchas are made with all-purpose flour and yeast as a leavening agent, kneaded in water/milk. These differ from the Kulchas or more popular Amritsari Kulchasthat are crisp, made usually with whole wheat flour and use curd and baking soda and baking powder as a leavening agent.
Years back when I was searching the recipe for the kulchas with matra chaat I came across so many recipes that were for the plain kulchas as all the recipes were same and gave the usual kulcha. The fluffiness and softness of the kulchas that we get along with Matra in Delhi was missing from them. But when I started my bakery course and learned about bread making that time I tried making this kind of kulcha using yeast instead of yogurt (curd) and baking powder and it gave me desired results. Last year I was going through Nisha Madhulika's recipes I found the recipe of Bread kulcha there also, where she had used yeast as the leavening agent. Following her recipe, I included Kasuri Methi in my recipe where she had topped the kulchas with it. Initially, I too topped it with kasuri methi then one time I accidentally added it my flour. It gave a very nice aroma and flavour to the kulcha. So now I always add it while kneading the dough. You can try both ways. Nishaji's recipes are foolproof and very good!!
For this recipe, I used Fleishman's Rapid Rise Instant yeast that doesn't need prooving. You can use fresh yeast( needs no prooving) or classic yeast (needs prooving) see my post How to Proof/ Prove yeast.(Link to be updated)
Also, I have used equal quantity of whole wheat flour and maida (all-purpose Flour), you can use all maida also.
Make these fresh for your weekend brunch, or you can make ahead a big batch, pack it in ziplock bags and store in the freezer for your parties or to be taken along for picnics or potlucks and enjoy with matra chaat or chole.
So let's get to making these soft fluffy and melt in mouth kulchas!!
Bread Kulche(are a variation of Kulcha)that are enjoyed most with Matra Chaat a popular street food in Delhi and adjoining areas.How to make Kulcha Bread
- Whole Wheat Flour/ Atta ----- 200 gms/ 1 1??4 cup
- All Purpose Flour/ Maida------ 200gms/ 1 1??4 cup
- Instant Dry Yeast---- 2 1/4 Tsp
- Sugar---- 3 Tsp
- Salt------2 Tsp
- Milk / Water(slightly warm) ---- 400ml (approx) or 2 cups
- Oil--- 2-3 Tbsp
- Dry Fenugreek Leaves/ Kasuri Methi(Roasted and finely crushed) --- 1 Tsp
- Kalonji/ Black Cumin/ Nigella Seeds------1-2 Tbsp
- Finely chopped coriander/Cilantro/Parsley----- 3-4 Tbsp
- Mix together and sieve your flours and salt.
- Add in roasted and finely crushed kasuri methi in the flour and mix well.
- Add in yeast and sugar and mix.
- Mix in oil.
- Make a well in the center and slowly add milk/ water and start getting together the dough. At this point, the dough will be quite sticky.
- Leave it for 5 mins.
- Transfer the dough to a well-floured surface/counter and oil your hands well and start kneading the dough with stretch and pull method. Keep scraping the dough with a scrapper off your hands as you knead and oil hands to keep the dough from sticking. Keep kneading nicely the dough for 5-6 minutes till it becomes soft and smooth.
- Take a well oiled big bowl, and keep the dough in it for poofing and cover with cling film or with a damp cloth. This should take 20-25 mins, for the dough to rise. Also, the rising time depends on the temperature of the place where you are.
- Once the dough has risen, transfer to the counter and give it a slight knead, and divide the dough into equal sized pieces for rolling Kulchas. This gives you around 14-15 Kulchas of medium size. Refer to pics below.
- Take a dough ball on the well-floured surface, oil your hands and spread the dough with your hand. When it is spread a little, top it with kalonji and finely chopped coriander leaves and roll it very lightly with a rolling-pin (belan). Take care not to roll it very thin or keep it very thick. Approximately it should be around 1/4? in thickness.
- Keep the rolled kulcha on a lightly greased baking tray. Likewise, roll all the kulchas and keep for another 10 minutes.
- Meanwhile, preheat your oven to 400°F or 205°C. Bake the Kulchas on the upper rack for 10-12 minutes. Take care not to over bake the kulchas as they may get hard and dry. Check after 5-6 minutes of baking,if the kulchas start turning brown take out immediately.
- Transfer the Kulchas to the cooling rack to cool, in case you don't have cooling rack transfer on the contour.
- Let the Kulchas cool completely, transfer in a ziplock bag or an airtight container and store. You can make these a day or two ahead of your party and freeze. Thaw and reheat to serve.
- For serving Kuchas, heat a non-stick pan or griddle/ tawa and put kulcha on it, brush on some butter and serve hot with Matra
This also tastes good with any type Chole/Channa (Pindi, Chana Masala) or any other north Indian style curry like Aaloo Matar(Potato and Green Peas Curry) or Aaloo Tamatar (Potato curry in tomato gravy)!! I once had the leftover kulcha with Baigan ka Bharta and it was worth giving a try. I have this habit of having baigan ka bharta with bread .....may seem weird to you so it to my kids, but I love it 😉 :).
Coming back to Kulchas, make these this weekend with Matra and have a taste of this popular street food from Delhi!!
Love to get your feedback in comments.
Thanks for stopping by!!