21 Jul 2016


Hello everyone

Who don't like kulchas, whether stuffed or plain , these are one of the favorite breakfast in North Indian houses. But it is a bit different from regular parathas as it's more softer and fluffier than those. That's why kids prefer it over parathas.Though my younger one is very picky eater so to feed him different veggies I have to exercise my mind ,a lot. This time I thought to make these kulchas and serve with their favorite combo and viola it was a hit, as my lil pie finished his lunch box. You can prepare it with any filling of your choice . But this time I made simple plain kulcha and served with panjabi chhole.
Recipe is given below , hope you all will love to try it. 


Serves: 5-6
Time: 30 mins ( leaving kneading and resting time)


4 cup chapatti flour/ all purpose flour ( as per your choice ), 
1 tsp active dry yeast
1/2 cup Luke warm water
2 tsp sugar
1 1/2 cup warm milk
1/2tsp salt
2 tbsp oil
Butter/ ghee for cooking kulcha


For dough:

First of all add yeast in 1/2 cup Luke warm water and 2 tsp sugar, mix them lightly and leave for 5-10 min or till it become nice frothy.

Combine everything together , knead for 5 mins and let it rest for 7-8 mins. Again knead for another 5-6 mins to get nice soft dough. Initially it may seems to be too sticky but after kneading for long you will get nice non sticky soft dough.

* This resting and kneading process is important to produce gluten in dough to get nice soft and fluffy kulchas, so don't skip it.

* Knead the dough by pulling and stretching it instead of applying too much pressure on your dough

 Grease the dough with oil and keep it covered at warm place to rise, at least 2-3 hr or till it doubles in volume, depend on weather. 

When it become double in volume then punch the dough and again knead for 2 mins .

Again keep it for second rise for 1/2-1 hr. If you are not going to make it soon then, better to keep the dough in refrigerator for slow rise . But keep the dough out side refrigerator atleast 1 hr before making kulcha to get your dough at room temp.

For kulcha:

Take a tennis ball size of dough and flatten it . Now roll it in nice thick round / oblong shape using rolling pin and some dry flour. 

* You can also make flavored kulchas by sprinkling some nigella, sesame seeds, crushed garlic and coriander leaves all over it on one side. Now again roll lightly to stick sprinkles on it.

** If you are good at making round shape of kulcha with hand then it's best , just go for it. But I am not so good at this so used my rolling pin.

Now place it on a preheated tawa and cover with lid.

Now cook it on medium to low flame till you see it's upper side getting nice dry and bubbles on it. 

Now flip it and apply some butter or ghee all over it as we do with paratha. 

Cook till it get nice golden patches on it both sides. Keep flipping in between to get both sides cooked evenly. 

Similarly make all kulchas. 

Your soft, fluffy and delicious kulchas are ready to serve with any side dish of your choice. 

You can serve it for breakfast, dinner or even in lunch box too. 

You can also prepare it stuffed and serve with any side dish of your choice. 

*Stuffing can also be done according to your choice and availability.

* You can also make it in oven. Bake for 10-12 mins at 200degree C or till you get desired golden colour on it.

This is so yummy to resist. Hope you and your family will definitely love this delicious treat , so make it and do share your experience with me .

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

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