Tezzbuzz Desk- Eating hot kulcha with chickpeas tastes different. The kulchas available outside are soft, fluffy and slightly crunchy on top, but it is not necessary to have a tandoor or oven at home to make them. If you want, you can prepare restaurant style kulchas at home with the help of a simple pan and some water.
In this method, the Kulcha first swells well in steam and then by baking on direct flame, it gets light crispness and taste. This easy recipe can be very useful for festivals or guests coming home.
Ingredients for making Kulcha
to prepare the dough
- 1½ cups flour
- 4 tbsp curd
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp oil
- water as per need
for delicious stuffing
- 100 grams cheese
- 2 finely chopped onions
- ½ tsp celery
- 1 tsp chili flakes
- 1 tablespoon finely chopped ginger
- 1 tbsp finely chopped garlic
- 2 tbsp chopped coriander
- salt as per taste
- Fenugreek seeds
- nigella seeds
- Desi ghee as per requirement
First prepare soft dough
Take flour in a big vessel and add salt, baking powder and curd to it and mix. Now add water little by little and knead a soft dough. While kneading the dough, add oil and knead it until the oil is mixed well. Cover the dough and keep it aside for about an hour. This will set the dough well and make the kulchas soft.
Prepare cheese stuffing like this
For stuffing, finely chop the onion, add some salt to it and keep it for about 10 minutes. After this, squeeze the onion well and remove its excess water. Now add grated cheese, celery, chili flakes, ginger, garlic and green coriander. Mix everything well and prepare the stuffing.
Fill the stuffing in the kulcha
After an hour, knead the dough again gently and divide it into 6 equal balls. Divide the stuffing also into 6 parts. Take a ball, spread it slightly and place the stuffing in the middle. Close the ends and roll again and give it an oval shape. Apply water on top and sprinkle nigella seeds and kasoori fenugreek seeds.
Cook Kulcha like this with pan and water
Now heat a pan. Pour about ¼ cup of water on the pan and immediately cover it with kulcha. The steam generated from water will help the kulcha to rise properly.
When the lower part of the kulcha starts turning golden, turn it and cook the other side well. After this, take out the Kulcha from the pan and apply desi ghee on top.
If you like the Kulcha to be a little more crispy, then you can roast it on direct flame for about 30-35 seconds. This will also give a light smoky taste to the kulcha.
Serve hot Kulcha like this
Apply some ghee on top of the prepared kulcha and serve it hot. It can be served with spicy chickpeas, onions, pickles or curd. In this easy way, soft, fluffy and delicious kulchas can be made at home without tandoor or oven.
