Kulcha is a cherished North Indian flatbread, known for its soft and fluffy texture. This versatile bread can be made either in a tandoor or on a skillet, making it a great addition to any meal. Served best with a hearty Chana Masala or Chickpea Curry, Kulcha is sure to become a favorite at your dining table.
Kulcha
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 a combination of 3 tablespoons yogurt and 1 tablespoon milk (cashew yogurt can be used)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup water (adjust as needed)
- 2 to 2.5 teaspoons sugar
- ¾ teaspoon salt (or to taste)
- 2.5 tablespoons oil or ghee
- Additional oil, ghee, or butter for roasting
- Extra flour for dusting
- 2 tablespoons sesame seeds or nigella seeds (kalonji)
Instructions:
Making the Dough:
- In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and baking soda.
- Create a well in the center and add the yogurt, oil, and water.
- Begin mixing the flour with the liquids, then start kneading to form a smooth, soft, and supple dough.
- Cover the dough with a damp kitchen napkin and let it rest for 2 hours.
Rolling and Cooking the Kulcha:
- Divide the dough into small balls and gently flatten each one. Optionally, sprinkle nigella seeds or sesame seeds on top for added flavor.
- Using a rolling pin, roll each dough ball into a medium-sized kulcha. Aim for a thickness similar to a paratha, or slightly thicker.
- Heat a flat skillet or tawa until it’s hot. Place the kulcha on the hot surface.
- Cook one side partially until it’s about ¼ cooked. Flip the kulcha and cook the other side until it’s about ½ cooked.
- Apply oil, ghee, or butter on both sides while roasting, if desired. This step is optional but enhances the flavor and texture.
- Flip the kulcha a few times as needed, roasting until golden spots appear and the kulcha is evenly cooked. Repeat the process with the remaining dough balls.
- Place the cooked kulchas in a roti basket to keep them warm.
Serving:
Serve your freshly made Kulcha hot with a robust Chana Masala or Chickpea Curry. The delightful combination of Kulcha and curry is a true North Indian classic that brings warmth and satisfaction to any meal.
Notes:
- For a healthier option, consider mixing equal portions of whole wheat flour and all-purpose flour.
- Kulchas can also be baked in an oven preheated to 220 to 250 degrees Celsius. Bake until charred spots appear and they are evenly cooked. Remember to preheat the oven for 15 minutes before baking.
- You can easily adjust the quantity of this recipe by halving or doubling it to suit your needs.