Healthy Baked Kulchas

Posted

March 19, 2015


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image Warm, soft baked kulchas are a great option instead of deep fried Bhaturas and Pooris or greasy Paranthas!
Make them plain or stuff them with your fav Parantha fillings, you will love them either way!
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Ingredients
3 1/2 cup flour
1 cup sooji/semolina
2 tsp dry instant yeast
1 1/2 tsp salt
1 1/2 tbsp sugar
3 tbsp oil/butter
warm water mixed with sour curd to make dough

Method:
Mix all the above ingredients till they become homogeneous. Cover and rest for 5 minutes. Now, make a smooth but slightly loose dough of the above ingredients.
Cover and keep in warm place for atleast 1 1/2 to 2 hours till it almost doubles in size. Divide dough into small lemon size balls. Cover balls and rest for 10 minutes to relax the dough.
Shape the balls into thin kulchas on greased thalis, using your finger tips.
Brush lightly with oil, sprinkle with chopped dhania and green chillies/kalonji/sesame seeds/crushed red pepper if you like. Using your fingers, gently press the toppings in.
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Proof the Kulchas for 20 minutes….or till they become slightly puffy. Bake in a 500 degree oven (or whatever is the max setting on your oven) for about 8-10 minutes…till they just start to get a light color.
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The Plain Kulchas taste delicious with Chole, Mathra or even chatpati Alu ki Sabzi!
And for the stuffed Kulche, I like to use a variety of fillings…like mashed alu, finely chopped onions, grated paneer/cheese, grated mooli or even some keema….. possibilities are endless! The stuffed versions taste absolutely delicious when baked a golden brown…almost like buns…enjoy them with some butter, salad and raita…yum yum!
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You can even make a big batch and freeze for later use. If you want to freeze them, bake them slightly pale…so that you can toast them once again on defrosting.
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Other Related Recipes:
Mom’s JAGAT Famous Chole
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Mathra
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Alu ki Sabzi
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2 comments on “Healthy Baked Kulchas

  1. August 17, 2015 lucky sehgal

    Looks really good! can’t wait to try. Few questions:
    – Did you bake them in the bottom rack or middle rack of the oven?
    – How much curd and water to be used?

    Thanks,
    L.S.

    Reply
    • August 20, 2015 ruchiairen

      I will be updating another better version of this recipe…very soon!

      Reply

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