Kulche Recipe – Road Side Chole Kulcha (Bread) – Made in Tawa
Hey Foodies, Kulche is the most popular Indian flatbread after Naan. It’s mostly found in the northern states of India. They are made with flour, yeast, milk and butter. Super soft in texture and taste delicious with Pindi Chole or any other Indian gravy. They can be stuffed or eaten plain, whichever way you like it. They are filling and immensely satisfying.
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Kulche Recipe – Road Side Chole Kulcha (Bread) – Made in Tawa
Hey Foodies, Kulche is the most popular Indian flatbread after Naan. It’s mostly found in the northern states of India. They are made with flour, yeast, milk and butter. Super soft in texture and taste delicious with Pindi Chole or any other Indian gravy. They can be stuffed or eaten plain, whichever way you like it. They are filling and immensely satisfying.
INGREDIENTS:
For Yeast proofing
- Warm water - 1/2 cup
- Sugar - 2 tsp
- Instant Yeast - 2 tsp
For the Dough Mixture
- Maida - 2 cup
- Milk Powder - 2 tbsp
- salt - to taste
- Butter - 2 tsp
- Chopped Coriander - 1 tbsp
- Maida - 1/4 cup for dusting
- Butter - for roasting
- Chopped Coriander - 1 tbsp for garnish
RECIPE STEPS:
Preparing the Dough
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In a large mixing bowl combine warm water and sugar, stir until the sugar is slightly dissolved. Add the yeast and give it a good stir. Allow the mixture to proof for 10 minutes.
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After 10 minutes your yeast mixture should look frothy. Add maida, milk powder, salt and butter, mix all the ingredients.
Making the Kulche
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Add the coriander leaves and using your hand, continue kneading the dough until you form soft and sticky dough. At this stage you can also add more milk or water if required.
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Once all ingredients are well kneaded, transfer the dough onto a kneading plate, continue to knead the dough for 5-6 minutes or until you get smooth and non-sticky dough.
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Once done transfer the dough in the mixing bowl and cover with a damp cloth, keep it aside for 1 hour to rise or until its doubles in volume.
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After an hour remove the damp cloth and sprinkle some dry flour. Using you fist, punch it down. Once done divide the dough into 6 or 8 smaller rounds.
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Take a rolling pin and chakla, dust it with some dry flour. Roll the dough into round or oblong shape.
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Place a damp cloth on a baking tray, and sprinkle with dry flour. Place the kulcha on the tray and then keep aside for 30 minutes or until they double in size.
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Heat a tava over medium flame. Place the kulcha on one hand and using the other hand apply some water over the kulcha. Place it in the hot tava, water side down. Cover the tava and cook for 30 seconds.
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Apply some water on the other side of the kulcha and then flip the tava. Cook for further 30 seconds. Continue half cooking all the remaining kulcha.
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The Bread kulchas are ready. You can use this within 2 days, make sure you store it in a zip lock bag.
For Serving
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Heat a tava over medium flame, add a good amount of butter and coriander leaves. Place the kulcha on the tava and rotate it. Continue to cook on both sides.
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Add some gravy of the chole on the kulcha, this will make the kulcha even tastier. Bread style Kulcha is ready.
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Serve the Kulcha with hot Pindi Chole, sliced onions and chutney.
RECIPE NOTES :
Notes: Do not proceed to make the kulcha if the yeast mixture is not frothy, or else your kulcha will not proof. Do not use a non-stick tava for this recipe. Tips: You can use 1 cup maida and 1 cup atta, in case you do not want to use only maida. If you do not want to use milk powder the use fresh milk in the first step. You can store the half cooked kulcha in an air tight container for 2 days in the fridge.