Kulcha Recipe | Kulcha Bread
Kulcha is a soft and fluffy North Indian flatbread made with a dough of all-purpose flour, yogurt, oil and leavening agents. Traditionally cooked in a tandoor, it is often served with Punjabi chole and other curries. Amritsari Kulcha from Punjab is especially popular for its texture and flavor. This homemade kulcha recipe can be made easily on a tawa or baked in the oven.
About Kulcha Recipe
Kulcha is a popular flatbread from Punjab in North India. It can be made plain or stuffed and is traditionally cooked in a tandoor, though it can also be baked in an oven or cooked on a tawa.
Apart from Punjab, kulcha is also enjoyed in Jammu and Kashmir, Himachal Pradesh, Haryana and Uttar Pradesh, where it is served with a variety of curries and legume-based dishes.
Table of Contents
A basic kulcha recipe is made with all-purpose flour, oil, salt and sugar. Yogurt (curd) is added to the dough along with baking soda and baking powder, which help create the soft texture and a light rise that kulcha is known for.
Some variations use yeast instead of baking soda and baking powder. In this recipe, I use yogurt, baking soda and baking powder. Since I am not fond of the strong aroma of baking soda, I use a smaller amount and balance it with baking powder.
I have cooked these flatbreads on a tawa (griddle/skillet), but you can also bake them in an oven. If you have a tandoor at home, you can use it for a more traditional flavor and texture.
Paneer Kulcha and Aloo Kulcha are some of my favorite stuffed versions.
Whether plain or stuffed, these soft flatbreads tastes best when paired with Punjabi Chole, Amritsari Chole, Chana Masala or Pindi Chole. You can also have these warm with a cup of Masala Chai or coffee.
I also enjoy the Delhi style Matar Kulcha, a combination of kulcha and a flavorful curry made with dried white peas.
If you like this pairing, do try Chole Bhature and the Bengali special Luchi with Alur Dom (Aloo Dum) too.
More Indian Flatbreads To Try
Butter Naan | Laccha Paratha | Tandoori Roti | Missi Roti | Sheermal
How To Make Kulcha (Step-By-Step)
Make Dough
1. Mix 2½ cups all-purpose flour (maida), ¾ teaspoon salt, 2 to 2.5 teaspoons sugar, ½ teaspoon baking powder and ¼ teaspoon baking soda in a bowl. Make a well in the center.
2. Add 4 tablespoons yogurt (curd), 2½ tablespoons oil and approximately ¾ cup water.
3. Begin to mix the flour with the liquids first and then start to knead.
4. Make a smooth, supple and soft dough.
5. In the same bowl or pan, cover the dough with a wet kitchen napkin. You can also lightly brush some water on the dough and cover the pan with a lid.
6. Let the dough leaven for 2 hours.
7. Lightly knead the leavened dough again.
Roll & Make Kulcha
8. Make small balls of the dough and lightly flatten them. Sprinkle some nigella seeds or sesame seeds on the dough ball.
With the rolling pin, flatten the dough and roll each into a small-sized flatbread on a lightly dusted rolling board.
Do not roll thinly but keep a medium thickness – like a paratha or bit more thick than a paratha.
9. Heat a skillet or tawa on medium-high to high heat. The tawa or skillet has to be very hot. Place the rolled flatbread on the tawa.
10. Cook one side partially till it is ¼ᵗʰ cooked.
11. Flip and cook the other side till it is ½ cooked. Apply oil or ghee on both sides of kulcha while cooking.
You can skip the oil or ghee if you prefer.
12. Flip a few times as needed and roast till the kulcha gets golden spots and is evenly cooked. Prepare more kulchas in a similar way.
13. Serve the kulcha hot with chickpea curry or chana masala. These can also be stacked in a roti basket and then served warm.
Serving Suggestions
Serve kulcha hot or warm with your favorite chickpea curry. It also pairs well with paneer curries, dal dishes and vegetable gravies.
For a simple meal, serve the flatbreads with yogurt, pickle or a little butter. You can also enjoy it with a cup of tea or coffee.
Storage Notes
Kulcha tastes best when served fresh. If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days.
To serve, warm these flatbreads on a tawa/skillet or in a preheated oven until heated through. You can brush them lightly with butter or ghee before serving.
For longer storage, place parchment paper between each flatbread and freeze them in a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator and reheat before serving.
Kulcha vs Naan
Kulcha and Naan are two popular Indian flatbreads, but they differ in ingredients and texture.
Kulcha is usually made with all-purpose flour and leavened with baking soda, baking powder or yeast. Naan is often made with all-purpose flour or can be made at home with a mix of whole wheat and all-purpose flour and is traditionally leavened with yeast.
Naan is mostly rolled into an oval or teardrop shape and has a soft to slightly chewy texture. Kulcha can be rolled thick or thin and is generally soft and fluffy, with some versions being slightly flaky.
Both kulcha and naan are traditionally cooked in a tandoor but can also be made on a tawa or in an oven.
Variations
As we travel through the length and breadth of the Indian subcontinent, we can find the humble Kulcha with many of its variants apart from the Amritsari one. Read on to know more.
- When milk or curd (yogurt) is used instead of water to knead the dough, resulting in a more softer texture. This type is also referred to as Doodhia Kulcha. The fluffy Lucknowi ones are also kneaded with milk and ghee.
- One more stuffed version is the Kalari Kulcha, popular on the streets of Jammu – with a crispy, grilled stuffing of the traditional Dogri cheese or the Kaladi cheese – also called Maish Krej in Kashmiri. Due to the cheese, this has a stretchy texture.
- Some of the other all-time favorite stuffings include potato, onions, paneer (Indian cottage cheese), cauliflower, mint leaves, other seasonal vegetables and greens.
Dassana’s Recipe Tips
- Make sure to knead the dough soft and smooth or else these flatbreads will turn out chewy.
- While making the dough for this recipe, the amount of water to be added depends on the quality of flours. So, add accordingly.
- For best results, keep the dough in a warm environment for leavening.
- To get a restaurant style texture, the tawa or skillet should be very hot while roasting it.
- Make sure to wipe the tawa with a cotton kitchen towel after making each kulcha to get rid of burnt flour particles.
- This is a vegetarian recipe. But you can even make it vegan by using a plant-based yogurt like almond or cashew yogurt, and roasting it in oil instead of ghee.
Common Doubts
1. Can I use whole wheat flour (atta) instead of all-purpose flour (maida)?
Yes, you can use the same quantity of atta instead of maida. Since whole wheat flour absorbs more water, begin with ¾ cup water and add more as needed to make a smooth, soft dough.
2. Can I make kulcha in an oven? At what temperature?
Yes. Bake the kulchas in a preheated oven at 220 to 250 degrees Celsius. Preheat the oven for at least 15 minutes before baking.
3. Can I make it with whole wheat flour and all-purpose flour in a 50:50 ratio?
Yes, you can use equal amounts of whole wheat flour and all-purpose flour.
4. Is kulcha rolled like a roti or chapati?
No. Kulcha is usually rolled slightly thicker than a Roti or chapati, similar in thickness to an aloo paratha.
5. Can I prepare the dough and store it overnight?
Yes. Lightly coat the dough with oil, place it in an airtight container and refrigerate overnight.
6. What can I use instead of nigella seeds?
Nigella seeds have a unique flavor and do not have an exact substitute. You can omit them or use black or white sesame seeds instead.
7. What is the difference between paratha and kulcha?
Paratha is an unleavened flatbread, while kulcha is made with a leavened dough. Kulcha is traditionally cooked in a tandoor and has a softer, lighter texture.
8. Can this recipe be halved?
Yes, the recipe can easily be halved.
9. How long does it take to knead the dough until smooth?
It usually takes about 8 to 10 minutes of kneading to get a smooth and soft dough.
10. Why is sugar added to the dough?
Sugar helps support the leavening process and contributes to the texture of the kulcha.
Step by Step Photo Guide Above
Kulcha Recipe | Kulcha Bread
Ingredients
- 2½ cups all-purpose flour (maida)
- 4 tablespoons curd (yogurt) or 3 tablespoon 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 2½ teaspoons sugar
- ¾ teaspoon salt or as required
- 2½ 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
Instructions
Making dough
- Mix the all-purpose flour, salt, sugar, baking powder and baking soda in a bowl.
- Make a well in the center. Add the yogurt, oil and water.
- Begin to mix the flour with the liquids first and then start to knead. Make a smooth, soft and supple dough.
- In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough rest for 2 hours.
Rolling and making kulcha
- Make small balls of the dough and flatten them a bit. Sprinkle some nigella seeds or sesame seeds on the dough ball.
- With the rolling pin, flatten the dough and roll each into a small-sized kulcha. Do not roll thin but have a medium thickness similar to a paratha or slightly thicker than paratha.
- Heat a flat skillet or a tawa. Place the rolled flatbread on the hot tawa.
- Cook one side partially till its ¼ᵗʰ cooked. Flip and cook the other side till it is ½ cooked.
- Apply oil or ghee on both sides of kulcha while roasting. You can skip the oil or ghee if you prefer.
- Flip a few times as needed and roast till it gets golden spots and is evenly cooked. Prepare more kulchas in a similar way.
- As you prepare them, stack the cooked kulcha in a roti-basket, so that they stay warm.
- Serve kulcha hot or warm.
Serving & Storing
- Serve kulcha hot with Punjabi Chole, Chana Masala, Pindi Chole, Matar Curry, pickle or yogurt.
- Refrigerate leftover kulchas in an airtight container for up to 2 days. Freeze for up to 1 month. Reheat before serving.
Video
Dassana’s Notes
- Instead of using only all-purpose flour, opt to add equal portions of whole wheat flour and all-purpose flour.
- You can also bake these flatbreads at 220 to 250 degrees Celsius until they have some charred spots on them and are evenly cooked. Preheat oven for 15 minutes before baking.
- The recipe can be halved or doubled.
Nutrition
Kulcha Recipe from the blog archives was first published on June 2013.
Thank you. I’m trying this now. I can kill a plant in 40 ft and ruin bread within a mile, so wish me luck. I really really like how you made it possible to change the amounts according to the servings. That is really exciting. Thanks again, A
Thank you so much. You made me smile 😊
Don’t worry, take it step by step and you’ll do fine. Glad you found the serving adjustment helpful. Happy cooking and good luck with the kulcha!
They were soft and very tasty. My kids loved them. Thank you for this recipe.
Thank you so much for the lovely feedback. I am really happy to know your kids enjoyed the kulcha.
Thank you. Very easy to follow.
Welcome and thanks.
Instead of dairy yogurt can we use Peanut curd to make it vegan?
Please can you reply soon? No need to do the ulta tava to cook the Kulcha?
Thank you.
You can use peanut curd, but the kulcha will have some of the peanut flavor and taste to it. No need to do the ulta tawa but if you want, you can roast it that way.
Just finished making a half batch using Self-Rising Flour rather than AP with added baking soda and powder. Use Oatmilk instead of dairy. Also the kneading liquid was half water and half Oatmilk.
Fabulous!! Will be making these with many more soups!
Great and thanks for sharing the changes you made to the recipe.
kulcha ☺️ looks so good ! thanks Dassana
Welcome and thanks.
Can I use Atta instead of Maida, I think that’d be healthier? If yes, what measurements?
Yes you can use atta. You can use the same amount. First knead the flour with ¾ cup water and if required add more water to get a smooth soft dough. Generally atta needs more water while kneading as compared to maida.
I am always curious on how to make Kulcha bread and their stuffings inside. Glad I came across your blog. Since I was 10, I am fond of eating this fancy Indian food until now. Good thing, Kulcha King is just around the corner to give us best and tasty Aloo Kulcha and kebabs.
I love all your recipes. I appreciate the spiritual aspect to your cooking and learning from you has been a very fulfilling experience. Thank you for sharing
Thanks a lot and good to know. Most welcome.
Can I make kulchas in an oven?
yes you can.
The kulcha turned out well and all at home enjoyed the taste with channa, thanks for sharing ????
Easy to cook
can we make kulcha with atta and maida in 50-50 ratio?
yes you can do this way.
Is kulcha rolled thin like roti?
Shubhra, No. Its slightly thicker more like aloo paratha.
tasty kulcha yummy. thanks for this recipe
welcome sonu
Thaks for this yummy…., recipe….
Welcome Bina
HI Dassana
I am about to make these kulchas today but i tried matar kulcha from a street vendor that looked different ..could you please tell how to make those one ?
samrinder, those kulchas are baked kulchas and so they will be different. they will have a bread like texture. i have had these kulchas before. i do not have any recipe ready, but i will try to add these kulchas.
Can we prepare them a day earlier?
Amita, you can prepare the dough one day before. since these kulchas are made on tawa they are best served hot.
Hi dear, can i make the dough at night and can make kulcha at morning?
of course you can prepare the dough in the night.
I make this kulcha. It were nyce crispy too….thank you monalisa for this yummy,spcl,£asy recipe of kulchass…loved it……thnks once agn!
thanks babita for positive views, glad you liked the kulcha.
Thnks for recipe! “”It was too good”!
welcome babita and thanks for positive feedback.
Vry vry..-yummies kulcha$ awsm!♥it
thanks bhumi 🙂
Kulcha was really tasty thank you
M so glad that I can made such wonderful kulcha at home
welcome monalisa and thankyou for trying the kulchas at home 🙂
Really love the yummy recipes. Have tried many . Thank you for these.
thankyou vijaya 🙂
Love ur recepies … have tried them too … great job… keep going n give lots of fresh recepies which is healthy n attract the kids lunch box too …. ☺
thanks sharmila and will add such recipes.
ITS SO HELPFULL DEAR.
thankyou nalini 🙂
Just wanted to ask if there’s any substitute for nigella seeds as am running short of them in my store right now
no subtitute, but you can use black or white sesame seeds or skip the nigella seeds altogether.
Hi Dassana,
I love vegetarian recipes and watevr I look on google for vegetarian food I get your website suggestion as first in the list, love your recipes.its my first comment but good things should be always acknowledged, keeo up the good work.
thankyou anees for your kind and positive words 🙂
Hi Dassana,
Pls share the recipe of paneer kulcha
aashi, i will try to add it soon.
I made the kulcha last night together with your recipe of diwani handi.It was a hit.After having one bite I imagined myself eating at a wedding.This is my first comment but whatever of your other recipes I made were finger licking good.Thanks a ton for sharing such delicious recipes.
welcome nusrat. glad to know this. thanks for sharing positive feedback on recipes.
Thanks for the recipe…it really came out well.
Can I knead the dough for kulcha at night??
Thank you
welcome ankita. yes you can knead in the night and keep in the fridge.
For how long I can I store these kulchas?
mansi, just one day in the refrigerator. since curd is added and they are not baked but made on tawa.
So nice and soooo easy…cheapest tooo.
Thanks Thanks dasanna I like your all recipes ive saved and written also.
welcome saba.
Hi. I am definitely going to try out the kulcha recipe. But I wonder if you can perhaps help me since I am having difficulty with making roti with atta flour. My dough cimes out very soft and sticky
just add some more flour and knead. the dough is sticky due to a lot of water. keeping on adding atta and kneading till you get a dough which is not sticky. adding a bit of oil or ghee also helps.
Hey.. Do u know how to make veggie and cheese quessidillas… I had it at chilis.. I loved it n want to learn how to make it..
Description for this dish at the restaurant was as follows:
Four tortillas filled with spinach and mushroom creamy sauce and fajita onions..
i do know the method of tortillas and even spinach mushroom creamy sauce. but not yet tried. i will try to make and if possible post the recipe also.
Is there any dish that you do not have a recipe on the blog Dasana – Your blog with the recipe shows up for any dish that I Google. Commendable!
oh yes, there are many recipes that i still have to post on the blog 🙂 google is being generous with the recipes i have posted. thats why they come up in google search. not all my recipes come though on the google search.
super kulchas I simply loved then nice pics interesting good for parties you can use jeera
Hey thnks for d recipe can u plz tell me what temp should be used in d oven
you can use a high temperature of 220 to 250 degrees celsius.
hey dassana..lovely kulchas..i loved the simplicity of ur videos..u should do a post on how cleanliness matters in the kitchen..the positive energy u throw in ur food and pics is literally visible..amazing hard work..good luck..
thanks suhani. i will consider writing a post on your suggestion.
Lovely kulchas! And as usual, amazing pics!
thanks charul
Love your video and kulcha is my favorite too….will try out your version….the nigella seeds makes it more yum….the pictures are awesome as usual….very earthy and homely.
Hi.Lovely post.I think it is time you come out with you very own cookery book.Good luck.
thanks shubha for your best wishes. idea of a cook book is cool but needs lot of focused time which i don’t have right now. may be one day with god grace it might materialize.
Can I half the recipe and then make.??
yes you can easily half the recipe.