wellhealthorganic.com Kulcha Recipe: Kulcha stands out as a beloved leavened flatbread hailing from Punjab, a region in North India. This versatile bread, whether plain or stuffed, finds its roots in the culinary traditions not only of Punjab but also in neighboring regions like Jammu and Kashmir, Himachal Pradesh, Haryana, and Uttar Pradesh.
Crafting this delicacy is a rewarding experience, yielding soft-textured flatbreads that tantalize the taste buds. While traditionally cooked in a tandoor, a clay oven, kulchas can also be baked in a conventional oven or prepared on a tawa, a skillet.
Unlike some bread recipes, kulcha’s leavening doesn’t rely on yeast. Instead, a combination of curd (yogurt), baking soda, and baking powder works its magic in the dough, resulting in its signature light and fluffy texture.
For those eager to embark on the kulcha-making journey, here’s a recipe to guide you:
Kulcha Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Cuisine: North Indian
- Course: Main Course
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 2.5 cups all-purpose flour (maida)
- 4 tablespoons Curd (yogurt) or 3 tablespoons yogurt + 1 tablespoon milk (can use cashew yogurt)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup water (for kneading, add more if required)
- 2 to 2.5 teaspoons sugar
- ¾ teaspoon salt or as required
- 2.5 tablespoons oil or ghee
- Some oil or ghee or butter for roasting
- Extra flour for dusting
- 1 to 2 tablespoons nigella seeds (kalonji) or sesame seeds
Also Read: Puran Poli
Instructions:
Making Dough:
- In a bowl, combine all-purpose flour, salt, sugar, baking powder, and baking soda.
- Create a well in the center and add yogurt, oil, and water.
- Mix the flour with the liquids, then knead until a smooth, soft dough forms.
- Cover the dough with a wet kitchen napkin in the bowl or pan and let it rest for 2 hours.
Rolling and Making Kulcha:
- Divide the dough into small balls and flatten slightly. Sprinkle nigella seeds or sesame seeds on each dough ball.
- Roll out each ball into a small-sized kulcha with a rolling pin, maintaining a medium thickness similar to paratha.
- Heat a flat skillet or tawa and place the kulcha on it.
- Partially cook one side until it’s ¼ cooked, then flip and cook the other side until it’s ½ cooked.
- Apply oil or ghee on both sides while roasting, if desired.
- Flip the kulcha as needed and roast until golden spots appear and it’s evenly cooked. Repeat for the remaining dough.
- Stack the cooked kulchas in a roti-basket to keep them warm.
- Serve hot with chana masala or your favorite curry.
Also Read: Gujiya
Notes:
- For a healthier option, consider using a mix of whole wheat flour and all-purpose flour.
- Kulchas can also be baked at 220 to 250 degrees Celsius until charred spots appear and they’re evenly cooked. Preheat the oven for 15 minutes before baking.
- This recipe can be halved or doubled according to your needs.