Bakery kulcha
Bakery kulcha

Anju Bhatia



Prep Time

: 5

Cooking Time

: 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 14.1 g
Sat Fat 2.98 g
Salt 1120.0 mg
Sugars 0.691 g
  • Other Items
  1. Refined flour- 2 cup (250 grams)
  2. Oil - 2 tbsp
  3. Dry Fenugreek Leaves - 1 tsp
  4. Instant Dry Active Yeast - 1 tsp
  5. Salt - 1/2 tsp or as per taste
  6. Sugar - 1 tsp
  7. water
  1. For making bread kulcha, take refined flour in a bowl and add instant dry active yeast, salt, sugar and 1 tbsp oil into it. With help of lukewarm water, knead soft dough. Grease your hands with some oil and knead the dough for 5 minutes. Lift, knead and flip the dough until smooth and soft.
  2. Grease the dough with oil from all sides and cover the bowl with a thick towel. Now place it at a warm place for 2 to 3 hours to ferment. Dough will get double than its actual size.
  3. Remove the towel from bowl and knead the dough again. Divide the dough in 4 to 5 equal parts. Take one lump, dust with dry flour and roll it lengthwise. Now sprinkle 1/2 tsp dry fenugreek leaves over the kulcha and press it gently with your hand. With help of rolling pin, roll it out lengthwise.
  4. Take baking tray and grease it with some oil. Place the kulcha over baking tray. Cover the tray and keep it aside for 1/2 hour.
  5. Preheat oven at 180 degree centigrade and bake the kulcha for 10 minutes on 180 degree centigrade.
  6. After 10 minutes, take out the tray from oven. Kulchas should be golden brown in color from both sides. Kulchas are ready. Kulchas can be stored in refrigerator for 3 to 4 days. Serve kulchas with chole, chutney, pickle, jam and relish eating.