Kulcha with lentils (chole kulche) and with peas (matar kulche) are very popular on the streets of Delhi as an ideal option for breakfast among the capital's residents. However, homemade baked goods often do not reach restaurant quality, and it is not always possible to have an oven or tandoor at home to prepare such kulchas.
Now this problem can be solved thanks to a recipe that allows you to prepare crispy, restaurant-style kulcha directly on a skillet. Master Chef Pankaj Bhadauria shared a special preparation method, according to which the kulcha is first steamed using water, and then brushed with ghee and fried directly over a flame.
This approach ensures a kulcha that is slightly crispy on the outside and soft inside. To further enrich the flavor, a filling of potato and cheese is added to the dough. A detailed recipe is presented below.
Water Kulcha Recipe
To prepare water kulcha, ingredients for kneading the dough and for the filling are needed.
How to make water kulcha?
First, heat a skillet and add about a quarter cup of water. Immediately place the kulcha on the skillet and cover it with a lid. The steam from the water will help the kulcha rise and cook completely inside.
When the bottom surface turns golden, flip the kulcha and cook the second side until golden brown. After this, remove the kulcha from the skillet, brush it with desi ghee, and fry it over direct gas flame for about 30–35 seconds. This will give the kulcha a crispy texture on the outside.
How to serve
The hot water kulcha should be served with butter, yogurt, pickled cucumbers, or your favorite vegetable dish. This method is especially useful in cases where a tandoor or oven is unavailable at home.