Those who are from Delhi (NCR) region must be aware of this famous street food…Awesomely delicious, they can be found anywhere….markets, bus stand, Railway station, streets everywhere. Today we were missing Saddi Dilli ke Choley Kulche so thought of making them at home with little variation…Here they are PUNJABI STUFFED KULCHA & DELHI WALE CHOLE served with Green chilli and Raddish pickle as side.



Kulcha is a type of leavened bread eaten in India and Pakistan, made from maida (all purpose flour)
It is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy choley. In Delhi, you can find the street vendors selling Kulche- chole at almost every corner of the city. They use matar( Vatana) or dry peas curry instead of chick peas.
Kulche with Matara



Stuffed Kulchas seasoned with herbs,seasame and olive oil


Look at the filling inside!


Making stuffed Kulchas is a three step process.

#1. Making Dough
#2. Preparing the filling
#3. Seasoning them on top.

Here is the complete recipe



Maida – 2.5 cups
Semolina or sooji- 1/2 cup
Oil-2 tbsp. ( you can also use butter)
egg-1 ( optional)
yeast powder- 3 tsp ( if you don’t have yeast use baking soda – 2tsp.)
Yogurt-1/2 cup
Baking powder-1tsp
Warm water to knead the dough


In a big bowl mix all dry ingredients first, and then add yogurt and oil. Start kneading slowly and keep adding little water while kneading. Knead a soft dough just like we do for chappatis. Once the dough is done cover with a damp cloth for 2-3 hours till it has risen well.( as shown in pic)

Risen Dough


Boiled Potatoes-2 small
Scrumbled Paneer-1 cup
Chopped onions-1/2 cup
Cumin seeds-1tsp
red chilli powder-1tsp
salt-to taste
chaat masala- 1tsp
garam masala-1tsp
chopped coriander-1 tbsp.


  • In a Pan or Kadhai, heat oil and add cumin seeds. Add chopped onions, and sauté for 3-4 minutes.
  • Add rest of the ingredients and cook them for 6-7 minutes on low flame.
  • Turn off the flame and garnish with coriander leaves. Let this mixture cool down completely.
    You can also add boiled peas, corn, carrots or any vegetables of your choice.Kulcha fillingMethod to make fillingFOR SEASONING
    Oil or butter ( I used Olive Oil) – 2tbsp
    Red chilli flakes- 1tsp
    Garlic powder or minced garlic ( optional)- 1tsp
    Salt-1/2 tsp
    Coriander leaves( or Kasoori methi if you want) – 1 tbsp.
    Black and white Sesame seeds or Til seeds- 2 tspMETHOD

    Put Oil or butter in a microwave safe bowl and heat it for 30 seconds. Add til seeds and microwave again for 3o seconds.
    Add rest of the ingredients and keep aside.


    I know this a lengthy recipe but hard work pays. They turned out very delicious.
    Trust me friends it takes patience and hard work to create wonders in Kitchen.




  • Preheat the Oven at 475 degree F or 220 degree C
  • Make a dough ball and roll it. Fill it with a spoon full of filling and close it. Keep these balls for 10 minutes.
  • Then roll it in a circular or oval shape.
    how to make kulchas
  • With a brush or a spoon Spread the seasoning mixture over the kulchas.How to season Kulchas
  • Place them in a baking sheet lined with parchment paper or aluminium foil. You can also make them on Tawa.
  • Bake them for 10-12 minutes till they turn light brown in colour.
  • Take them out and brush little butter or oil and serve hot with Matar or Delhi wale choley.Plain KulchasENJOY THIS MOUTHWATERING RECIPE AND SHARE YOUR REVIEWS WITH ME.

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