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Whole Wheat Delhi Style Kulcha (Baked)
AuthorMeg's KitchenBorn and brought up in Delhi, I have fond memories of eating matara kulcha almost 3 times a week after school. Of course, I had my favourite vendors but then almost all places had a fabulous version of their own. I could have it anytime! What is interesting is that I never really made it at home until I moved to Mumbai. And when I did, I assumed I would get kulchas easily in the market (yes, I was sooo wrong!) and made matara at home. And that’s when I realise, kulcha is what pao is to Delhi – ALIEN!! They call stuffed naan or plain naan, kulcha in Mumbai. From almost 10 years ago to now, I have never bothered again to find kulchas in the market, and simply make my own. Why?? Because it’s the simplest easiest thing to do and is ready in no time. The days I am feeling healthy food, I have an option of making it with 100% whole wheat and other days when I want to indulge in the authentic taste, I make it with maida. It’s my pleasure to share my recipe for Delhi style kulchas with you all.
Ingredients
100 g Flour
¼ tsp Salt
1 tsp Powdered Sugar
½ tsp Instant Yeast
2 tsp Oil
75 ml Water
Water – To stick fresh coriander
1 tsp Chopped Coriander
1
- Add flour, salt, sugar and yeast in a bowl. Mix well using a whisk.
- Now add water and oil. Knead into a soft smooth dough. Use more water if needed.
- Cover and rest aside for 30-40 minutes or until it’s double in volume.
- Pre-heat the oven to 180 degrees with both rods on. Dust a baking tray with flour or line with parchment paper.
- Punch out the air and divide the dough into 3 equal parts.
- Using oil, roll out each ball into a circle or oblong shape of 1/4” thickness.
- Now brush very little water in the centre of the kulcha and stick the chopped coriander. Press down.
- Transfer the kulchas on to the lined tray.
- Bake for 5-7 minutes. Atta kulcha takes 2 minuteslonger.
- Do not brown the kulchas.
- Remove and serve warm after brushing some butter or ghee on top or wrap in cling wrap/ aluminium foil/ cloth and save for later use.
NOTES
2
- Please refer to the live session video replay for tips and tricks.
- You can make stuffed kulchas with the same recipe, how you make stuffed parantha, fill it the same way and roll out.
- You can make the kulchas on tawa as well with the same recipe.
- You can double the recipe easily.
- To make the same recipe with Maida/All purpose flour, simply reduce the water quantity from 75ml to 60ml.
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Ingredients
Ingredients
100 g Flour
¼ tsp Salt
1 tsp Powdered Sugar
½ tsp Instant Yeast
2 tsp Oil
75 ml Water
Water – To stick fresh coriander
1 tsp Chopped Coriander
Directions
1
- Add flour, salt, sugar and yeast in a bowl. Mix well using a whisk.
- Now add water and oil. Knead into a soft smooth dough. Use more water if needed.
- Cover and rest aside for 30-40 minutes or until it’s double in volume.
- Pre-heat the oven to 180 degrees with both rods on. Dust a baking tray with flour or line with parchment paper.
- Punch out the air and divide the dough into 3 equal parts.
- Using oil, roll out each ball into a circle or oblong shape of 1/4” thickness.
- Now brush very little water in the centre of the kulcha and stick the chopped coriander. Press down.
- Transfer the kulchas on to the lined tray.
- Bake for 5-7 minutes. Atta kulcha takes 2 minuteslonger.
- Do not brown the kulchas.
- Remove and serve warm after brushing some butter or ghee on top or wrap in cling wrap/ aluminium foil/ cloth and save for later use.
NOTES
2
- Please refer to the live session video replay for tips and tricks.
- You can make stuffed kulchas with the same recipe, how you make stuffed parantha, fill it the same way and roll out.
- You can make the kulchas on tawa as well with the same recipe.
- You can double the recipe easily.
- To make the same recipe with Maida/All purpose flour, simply reduce the water quantity from 75ml to 60ml.
Notes
