Restaurant style Indian Breads are the easiest and go really well with any North Indian curry. You can make plain kulcha or even stuffed kulcha like Aloo Paratha
In Delhi one of the most famous street food is Kulcha Chole and that’s what we had for one of our weekend meals at home.
Do give this recipe a try. Atleast since I have moved to the Netherlands I miss restaurant style food here a lot, and making these at home look as the best option to us.
Happy Cooking! 🙂
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 1 Hour |
| Servings |
Kulchas
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Ingredients
- 2 cups All purpose refined Flour / Maida
- 2 tbsp Plain Greek yoghurt
- 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Nigella Seeds/ Onion Seeds
- 2 Tbsp Oil
- Flour for Dusting and Rolling
Ingredients
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Instructions
Making the Dough
- In a bowl mix the all purpose flour with salt, sugar, baking soda and baking powder.
- To this add the yoghurt and knead everything well. Add milk if you feel it is getting too dry. Knead it into a really soft dough.
- Cover this bowl with a cling film and let it rest for atleast 1 hour. By now it will increase in size.
Making the Kulcha Naan
- Divide the dough into 4 equal portion
- Using little dry flour on both sides of the portioned dough, roll it into round kulchas.
- Now add it to the tawa/flat pan for cooking on both sides. Once you start seeing bubbles add oil or ghee on the top and repeat the same for the other side as well.
- Once you start seeing brown spots on both sides remove the kulcha. You can stack it up in a container before serving, but remember to serve it hot with some North Indian delicacies. I had mine with Chole (Chickpea Curry).
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