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 | Serves: Makes 6 large or 8 medium-sized kulchas
Ingredients
2 cups plain flour (maida)
1/2 cup washed & chopped methi (fenugreek) leaves
2 tablespoons yogurt
1 teaspoon sugar
1 teaspoon instant dry yeast
1/2 teaspoon carom seeds (ajwain)
1 teaspoon salt
2 teaspoons oil
1 tablespoon butter (optional)
Method
Combine the yeast, sugar and 1/4 cup lukewarm water in a bowl. Mix well and keep aside for 5 minutes.
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.
Cover the bowl and let it rest at a warm place for about 2 hours.
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.
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).
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.
Repeat the same process for the remaining dough balls.
Serve hot with chole/chana & mint chutney .