Emprimir
Correo Electrónico
Add a photoKulcha is Indian flat bread, similar to naan, which is typically eaten with chole, a chickpea curry. It is most popular in northern India, where it is usually eaten for breakfast or stuffed with different fillings for lunch or dinner. Kulcha is one among those Indian breads or I should say Punjabi Bread which is been staple bread in India since ages, if I go by the history of Kulcha it has it's origin roots in the Punjabi Cuisine but many food historians believe Punjabi Cuisine has quite an influence from Pakistani or Afghani Cuisine. So I have yet not found certain confirming facts about the origin of Kulcha.
Ingredientes
- For the dough:
- 2 Cup whole wheat flour
- 2 tsp active dry yeast
- 1 tsp sugar
- Salt, as per taste
- 2 tsp garlic powder
- ⅓ Cup lukewarm water + more to bind dough
- For the stuffing:
- 1 large onion, finely minced
- 1 green chilli, finely chopped
- Salt, as per taste
- A bunch of mint leaves, finely chopped
Direcciones
- To activate yeast dissolve sugar in ⅓ Cup lukewarm water and add yeast. Set aside for 5 minutes or until liquid turns frothy.
- For binding the dough for kulchas, combine flour, salt and garlic powder in a bowl. Make well in the center of the flour and add yeast mixture. Mix all the ingredients together and using little lukewarm water at a time form a soft and elastic dough. Knead for about 5 - 10 minutes.
- Transfer the dough to a clean, greased bowl and cover with a plastic wrap. Let rest in warm place until it doubles in size or for about 1 - 1 ½ hour.
- Meanwhile prepare the filling, mix chopped onion, chili and half of chopped mint leaves. Add salt to the stuffing at the last moment else onion will ooze out it’s own water resulting in wet stuffing. I add salt, when I am ready to roll out kulchas.
- Once the dough has risen double in size, punch it to remove the air. Knead for 2 - 3 minutes.
- Divide the dough into 10 equal small sized balls.
- To make kulcha, heat pan to medium high heat. Dust the surface with little flour roll out one dough ball into a 3 inch circle using rolling pin.
- Place a tbsp of stuffing in the center of the circle, bring together all the sides of the circle in the center and seal tightly to make a ball again.
- Slightly flatten the dough ball with your palm. Spread a tsp of remaining chopped mint leaves over the surface and on top of it roll out the stuffed ball into approx 5 inch circle.
- Cook on hot pan until light brown on both sides. The Kulcha should puff up like chapati so it could be cooked over directly flames as well.
- Serve hot with channa masala
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 10 servings | |
| Calories 96 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 167mg | 5% |
| Total Carbs 20.44g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.39g | 1% |
| Protein 4.03g | 6% |
