Chandni Chowk Kulcha
A flaky, buttery tandoori bread crushed by hand after baking, a modern Old Delhi street food classic served with spicy chole.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Tandoor or heavy tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 380 kcal
Instructions
- 1
Knead the maida (plain flour), yogurt, baking powder, salt and milk into a soft, smooth dough.
- 2
Cover the dough and let it rest for at least 30 minutes.
- 3
Mix grated paneer (cottage cheese) with coriander and a pinch of salt for the stuffing, if using.
- 4
Divide the dough into balls and flatten each one. Place a spoon of stuffing in the centre and seal well.
- 5
Roll gently into an oval shape. Sprinkle nigella seeds on top.
- 6
Cook on a hot tawa (flat griddle) or in a tandoor (clay oven) until golden brown spots appear on both sides.
- 7
While still hot, crush the naan lightly between your palms to flake the layers.
- 8
Drizzle with melted butter. Serve immediately with chole (spiced chickpeas).
Chef's tips
Crush the naan while it is piping hot. It firms up and becomes harder to flake once cooled.
Ingredient substitutions
- paneer stuffing → plain naan without stuffing
Storage
Best eaten fresh; can be refrigerated for a day and reheated.
Reheating
Reheat on a hot tawa with a little butter to restore softness.
Common mistakes to avoid
- •Rolling the dough too thin, which stops the naan from puffing and flaking properly.
Serving suggestions
Cooked Chandni Chowk Kulcha?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Delhi
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
