kulcha is a popular indian flat bread from north india, especially punjab. kulcha are very famous in amritsar and delhi. these soft textured breads are easy to prepare. kulcha can be made in the tandoor as well as on a tava or griddle.
yeast is not used in the leavening of this bread unlike naan. here curd and baking soda and baking powder are used to leaven the bread. i don’t like the soapy smell of baking soda in breads hence have used less amount of it and thus added baking powder too.
kulcha is often served with punjabi chole or with amritsari chole. kulcha can also be had warm with some tea or coffee. i made the kulcha to go with matar kulcha – the famous delhi street food made with dry white peas.
kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha post. you can make different variations of kulcha like onion, paneer or pudina (mint) kulcha. in amritsar (punjab) you will get the best kulcha served in india.
video showing the process of making kulcha at home.
kulcha recipe details below:
- 2 and ½ cups maida or all purpose flour
- 4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk) i used cashew curd
- ½ tsp baking powder
- ¼ tsp baking soda
- approx ¾ cup water for kneading – add more if required
- 2 to 2 & ½ tsp sugar
- ¾ tsp salt or as required
- 2 and ½ tbsp oil or ghee
- some oil or ghee or butter for frying
- extra flour for dusting
- a few nigella seeds
- mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.
- make a well in the center.
- add the curd, oil and water.
- begin to mix the flour with the liquids first and then start to knead.
- make a smooth and soft dough.
- in the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.
- make small balls of the dough.
- sprinkle some nigella seeds on the ball.
- with the rolling pin flatten the dough and roll each into a small sized kulcha.
- heat a griddle or a tava.
- place the kulcha on the tava.
- cook one side partly till its ¼ cooked.
- flip and cook the other side till its ½ cooked.
- apply ghee or oil on both sides whilst cooking.
- cook the kulcha till it get golden spots and is evenly cooked.
- make all kulchas this way.
- serve the kulcha hot or warm with chana or chole.
- the kulchas can also be stacked in a roti basket and then served warm.