Chef shares stovetop technique for restaurant-quality Delhi-style kulcha

The traditional Delhi delicacy can now be replicated at home without access to a tandoor or conventional oven, according to the cooking technique demonstrated by MasterChef Pankaj Bhadauria. The method centres on a water-based trick that enables home cooks to achieve the characteristic flaky texture of restaurant-prepared kulcha using only a tava or griddle.

The preparation involves stuffing the dough with a potato and paneer filling before cooking on the griddle. The water technique employed during the cooking process is credited with creating the desired contrast between the crispy outer layer and the soft interior texture that defines a well-made kulcha.

The approach offers practical advantages for Indian households seeking to recreate popular street food items in their kitchens. By eliminating the requirement for specialized cooking equipment, the method makes the traditional Delhi breakfast staple more accessible to home cooks across varied kitchen setups.

The step-by-step preparation allows the kulcha to be readied quickly for breakfast consumption, addressing the demand for convenient yet authentic food preparation methods among busy households.