Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava
by Tarla Dalal

Frankly, a kulcha is not a mere accompaniment… it is a delicacy in its own right! here, I have used whole wheat flour and soya flour instead of plain flour to make the khulchas.

Khulchas are thick and they fluff up like phulkas. Don't forget… they taste best when hot! Traditionally, they are served with Punjabi Subzis but you can also try them with Stuffed Capsicum in Tomato Gravy , Corn Soya Koftas in Malwani Gravy or Soya Vegetable Medley .

Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava

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Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava recipe - How to make Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava

1 tsp (5 grams) crumbled fresh yeast
a pinch of sugar
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/2 cup finely chopped mint leaves (phudina)
1/2 tsp salt
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking

Method

Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
Add the wheat flour, soya flour, mint and salt to this liquid and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 5 equal portions and roll out one portion of the dough into a 150 mm. (6") diameter circle with the help of a little flour.
Cook the kulcha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown. (the kulchas should puff up like phulkas).
Repeat with the remaining portions to make 4 more kulchas.
Serve hot.