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pudina kulcha recipe | mint kulcha | healthy whole wheat kulcha | yeast tava kulcha |

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Tarla Dalal

14 February, 2016

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Table of Content

About Pudina Kulchas, Healthy Kulcha Made With Yeast On Tava

Ingredients

Methods

What is pudina kulcha made of?

Yeast mixture for the dough

How to make the dough

How to make pudina kulcha

Nutrient values

pudina kulcha recipe | mint kulcha | healthy whole wheat kulcha | yeast tava kulcha |

Pudina Kulcha: A Healthy Twist on a Classic

Pudina Kulcha is a healthy and aromatic variation of the traditional Indian flatbread. This recipe transforms the classic yeast tava kulcha by using whole wheat flour (gehun ka atta) instead of refined flour, making it a more wholesome and fiber-rich choice. The addition of finely chopped mint leaves (phudina) not only imparts a refreshing flavor and aroma but also adds a layer of freshness that is truly unique. This combination of healthy ingredients and a fragrant herb makes this kulcha a nutritious and delicious part of any meal.

The Magic of Yeast and Proving

The key to a light and fluffy kulcha lies in the use of fresh yeast. The process begins by dissolving a teaspoon of crumbled fresh yeast with a pinch of sugar in lukewarm water. This mixture is left to ferment for about 10 minutes, or until it starts to froth, indicating that the yeast is active. This is then combined with the whole wheat flour, chopped mint, and salt to form a soft and elastic dough. The dough is then covered with a wet muslin cloth and left to "prove" until it doubles in volume, a crucial step that gives the kulcha its signature soft texture.

Cooking on the Tava: The Difference

Cooking the kulcha on a tava (griddle) is what truly distinguishes it from other types of bread. Unlike a tandoor, which uses direct, intense heat, a tava allows for a more controlled cooking process. When the kulcha is placed on the hot tava, the heat from the griddle cooks the bottom while the steam trapped inside causes it to puff up like a phulka. This creates a soft, pillowy interior with a slightly crisp, golden-brown exterior. This method ensures that the kulcha is evenly cooked and retains its soft texture, making it a favorite for many.

A Simple and Quick Process

Once the dough is ready, the rest of the cooking is quick and simple. The dough is divided into five equal portions, and each is rolled out into a 6-inch diameter circle. The kulcha is then cooked on a medium flame on the tava, using a little oil for a perfect golden finish. This recipe is designed for ease and efficiency, allowing you to prepare fresh, hot kulchas in a short amount of time. The result is a batch of delicious, warm kulchas that are ready to be served and enjoyed.

The Perfect Pairing: Chole

While kulcha can be enjoyed with almost any curry, its most famous pairing is with Chole, a hearty and spicy chickpea curry. The soft, mild flavor of the kulcha acts as a perfect counterpoint to the rich, robust spices of the chole. The combination of textures and tastes creates a classic North Indian meal that is both comforting and incredibly satisfying. The pudina kulcha brings a refreshing, light note to the meal, balancing the depth of the chole and making every bite a delightful experience.

Ingredients

for pudina kulcha

1 tsp (5 grams) crumbled fresh yeast

a pinch of sugar

3/4 cup whole wheat flour (gehun ka atta)

1/2 cup finely chopped mint leaves (phudina)

1/2 tsp salt

whole wheat flour (gehun ka atta) for rolling

2 tsp oil for cooking

Method

for pudina kulcha

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, 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 pudina kulcha hot.

Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava recipe with step by step photos

What is pudina kulcha made of?

1. See the below image of list of ingredients for making pudina kulcha.

Yeast mixture for the dough

1. For the yeast mixture for the dough, add 1 tsp instant dry yeast in a small bowl.
2. Add a pinch of sugar.
3. Add 2 tablespoons of lukewarm water.
4. Mix well.
5. Cover it with a lid and keep aside for 10 minutes. Keep aside.
6. This is how it looks after 10 minutes.

How to make the dough

1. For the dough of Pudina Kulchas, in a deep bowl add 3/4 cup whole wheat flour (gehun ka atta).
2. Add 1/2 cup finely chopped mint leaves (phudina).
3. Add 1/2 tsp salt.
4. Add the yeast-sugar mixture.
5. Mix well.
6. Add water gradually for kneading.
7. knead into a soft dough.
8. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).

How to make pudina kulcha

1. To make pudina kulcha recipe | mint kulcha | healthy whole wheat kulcha | yeast tava kulcha, Press the dough lightly to remove the air.
2. Divide the dough into 5 equal portions.
3. Place a portion of the dough on a clean rolling pin sprinkle a whole wheat flour (gehun ka atta).
4. Roll out one portion of the dough into a 150 mm. (6") diameter circle with the help of a little flour.
5. Heat a non-stick tava (griddle) and place a kulcha over it.
6. Cook the kulcha over a medium flame till both sides.
7. Brush the kulcha with a oil.
8. Cook it on medium flame on both the sides until light golden brown.
9. kulchas should puff up like phulkas
10. Repeat with the remaining portions to make 4 more kulchas.
11. Serve pudina kulcha recipe | mint kulcha | healthy whole wheat kulcha | yeast tava kulcha hot.