Print Options:

Stuffed Kulcha Chola- street style

Yields18 ServingsPrep Time2 hrsCook Time25 minsTotal Time2 hrs 25 mins

For Kulcha:
 250 ml warm water for yeast
 2 tbsp sugar
 2 tsp yeast
 5 cups plus 3 tbsp whole wheat flour or aata
 1 cup plus 3/4 cup plus 2 tbsp all purpose flour or maida
 2.5 tsp salt
 450 ml lukewarm milk
 1/4 cup plus 1/8 cup oil
For Chola:
 3 cup chickpeas
 3 onions chopped
 4 tomatoes chopped
 Ginger juliennes
 Ginger 1 inch piece
 1/4 tsp Asafoetida/hing
 2 tsp salt
 2 tsp chaat masala
 1 tbsp amchoor powder
 2 tsp garam masala powder
 Juice of 2 lemons
 1 tsp black salt
 Coriander leaves.
 6 tbsp mithi chutney

Take warm water in a bowl, add sugar and yeast mix well. Cover and let it proof for 10 minutes.


In another bowl, take whole wheat flour, maida, salt, and mix well. Make a well in the center of dry ingredients.


Pour yeast and lukewarm milk in the well. Add in oil too.


Mix everything well using spatula.


Knead the dough using hands or and hand mixer for 10 minutes till it is smooth and supple.


Cover and keep aside in a greased bowl (grease with oil) for 50 to 60 minutes. This is our first proofing.


The dough is almost doubled in size after resting.


Once the dough is risen well, deflate it on a silicon mat/clean surface.


Make a log of dough for dividing it into pieces


Using bench scrapper or sharp knife, divide it into equal pieces.


Form balls of the portions. You can make 18 pieces of 85 grams each . ( I made 14 and kept the rest of the dough in fridge for later use.) Cover and let this rest for 15 minutes. This helps relax the dough.


Take a one ball flatten a bit by applying pressure with your fingers.


Form into small circle or poori to make kulcha. You can also using belan for that .


Final Kulcha looks like this.


Line a baking tray with parchment paper and place the kulcha on it.


Repeat the steps of flattening the balls to make more kulchas.


I have kept 14 kulchas in tray. Cover it with damp cloth and keep aside in a warm place till it is proofed. It will take 30 to 40 minutes to proof.


During last 15 minutes of proofing, Preheat oven a t 190 degree C on convention mode/both rods on.


Brush milk on risen kulchas and sprinkle dried coriander and mint leaves along with red chillies powder on top. This is optional.


Bake in a middle rack for 20 to 25 minutes at 190 degree C in convention/toast mode.


Remove the tray from the oven when they are slightly golden brown from top and bottom.


Transfer on a rack for complete cooling. Apply Butter or Ghee on top


Cover with a cloth and let cool fully. Slice when cold and stuff with spicy chola.


Serve with chola and mithi chutney.

For making Chola-

Soak chickpeas overnight. Drain water and boil it in enough water after adding 1 tbsp salt, asafoetida and 1 inch ginger.


Cook for about 4 whistles. Switch off flame and let the steam escape.Transfer chickpeas in a bowl after draining water from it.


Add onions, tomatoes, all masalas, 1 tsp salt, black salt.Toss it well, add lemon juice and mithi chutney.Do the taste test to see of more masalas are required.Finally, add ginger juliennes and coriander leaves.

For Assembly-

Apply butter on the baking tray and brush some on top of slices kulchas. Toast at 180 degree Celsius for 8- 10 minutes.


Remove from the oven. Fill the Kulchas with chola. Top with more onions, Coriander leaves and mithi chutney and serve.


You can substitute maida with fine semolina or whole wheat flour.
This is an excellent make ahead option so it is great for parties.

Nutrition Facts

Servings 18