Frankly, a kulcha is not a mere accompaniment… it is a delicacy in its own right! here, i have used whole wheat flour and soya flour instead of plain flour to make the khulchas. Khulchas are thick and they fluff up like phulkas. Don't forget… they taste best when hot! traditionally, they are served with punjabi subzis but you can also try them with stuffed capsicum in tomato gravy, corn soya kofta in malwani gravy or soya vegetable medley.