Methi Kulcha

Light & spongy flatbread flavoured with fresh methi leaves. Kulche make a great combination with chole (chickpeas curry). They are super-easy to prepare and taste heavenly delicious.

Kulche chole is a very popular street food in North India especially Delhi.

Time: 20 minutes + 2 hours resting time for the dough

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Serves: Makes 6 large or 8 medium-sized kulchas

Methi Kulcha
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Ingredients

  1. 2 cups plain flour (maida)
  2. 1/2 cup washed & chopped methi (fenugreek) leaves
  3. 2 tablespoons yogurt
  4. 1 teaspoon sugar
  5. 1 teaspoon instant dry yeast
  6. 1/2 teaspoon carom seeds (ajwain)
  7. 1 teaspoon salt
  8. 2 teaspoons oil
  9. 1 tablespoon butter (optional)

Method

  1. Combine the yeast, sugar and 1/4 cup lukewarm water in a bowl. Mix well and keep aside for 5 minutes.
  2. Combine the plain flour, methi leaves, yogurt, carom seeds, salt, oil and yeast-sugar mixture in a large bowl. Knead into a soft dough using water as needed.
  3. Cover the bowl and let it rest at a warm place for about 2 hours.
  4. After letting the dough rest for 2 hours, it will rise and become almost double. Apply oil to your palms and knead it for a minute. Divide the dough into 6 equal parts. Roll each part of the dough into a ball.
  5. Place a dough ball on a dusted surface. Use a rolling pin to roll it into a disc or into oval shape (almost double the thickness of a roti).
  6. Heat a thick bottomed non-stick pan. Place the rolled kulcha on the heated pan and reduce the heat to medium-low. Cook on both sides till brown spots appear and the kulcha gets evenly cooked.
  7. Repeat the same process for the remaining dough balls.
  8. Serve hot with chole/chana & mint chutney .

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