Many of you must be enjoying the street food “Chole Kulcha” on those thelas. The soft and fluffy kulcha is an ultimate combination with chole or chana. I often wonder if it can be made at home especially during this lockdown period where we all are missing those craving street food. So I tried Stuff Bread Kulcha recipe at home and it came out to be really wonderful. I made the Stuff Bread Kulcha in oven and on tawa, both ways it is equally easy and yummy.
How to make street food type Stuff Bread Kulcha recipe
So basically Kulcha is a soft and fluffy type of roti called as “Bread kulcha”. In many restaurants you will often find the combo dish in the menu card as “Chole Kulcha”. Kulcha is made plain or stuff with potato or paneer. In this recipe I’m going to share the recipe of stuff kulcha. Whichever way you like plain or stuff both are just tasty!!!
Also try more of my Eggless baking recipes
Ragi Almond cookies, Eggless Red velvet cake using condensed milk,
Ingredients:
Makes 8 to 10 kulcha
For the kulcha dough
- Refined flour/Maida – 4 cups
- Dry active yeast – 4 tsp
- Warm water – 2 cup
- Sugar – 2 tsp
- Salt – 2 tsp
- Oil/ ghee – to grease
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For the stuffing
- Boiled potato – 4 medium
- Chopped green chilli – 4 to 6
- Curry leaves – 10 to 12
- Ginger garlic paste – 2 tsp
- Jeera/cumin- 1 to 2 tsp
- Salt – to taste
- Oil – 1 tbsp
Direction:
For the kulcha dough
- In a bowl take warm water and add sugar. Mix it.
- To it add dry active yeast and mix.
- Cover and leave the mixture for 5 minutes.
- In another bowl take the flour and add salt.
- Make a well in the flour and pour the yeast mixture.
- Mix it and knead to make dough.
- Apply some oil from outside.
- Cover the dough with damp cloth and keep aside till it doubles its size.
For the stuffing
- Heat oil in a kadhai or pan. Always use minimum oil as it will be easily to roll the stuffing in the dough.
- Add curry leaves, jeera and ginger garlic paste.
- Then add chopped boiled potatoes and mix properly.
- Season with salt to taste and mix.
- Smash the potatoes and mix.
- Cover and let it cook for 5 minutes.
- Remove the potato stuffing in a plate and let it cool to room temperature.
- Take out the curry leaves.
Preparing kulcha
- When the dough rises to double its size it’s time to knead the dough.
- Sprinkle some flour on a plain wide platform. Knead the fermented dough for 10 minutes.
- Divide the dough into 10 equal parts or according to the size of kulcha you want.
- Stuff the potato stuffing into each part and roll to 1 cm thick kulcha.
- Keep the stuff kulcha on a flour dusted platform for 30 minutes. There are more chances of the kulcha sticking to the platform after 30 minutes so don’t forget to dust the platform with flour. Cover it to prevent it from drying.
- In the mean while preheat the oven to 200 C for 10 minutes.
- After 30 minutes bake the kulcha at 180 C for 10 minutes or till golden brown. Apply some butter. In between turn the side of the kulcha.
- The kulcha can also be cooked on tawa. It is easy and convenient as it takes less time to cook. Simply cook as we cook the parathas on tawa by applying oil or ghee.
- Enjoy the hot fluffy kulcha with chole or any sabzi of your choice.
