Kulcha, is type of flattened Indian bread, leavened with baking soda rather than yeast. Most of us shy away from trying naan or other tandoor baked breads as baking in a oven/tandoor is time consuming and we usually are not comfortable using yeast in the fermentation process. But kulcha is a super easy Indian bread, can be cooked both on a stovetop or oven and which offers the versatality to be prepared with a variety of stuffings.
Here I present a recipe of plain kulcha, modify it by adding paneer/ potato or any other stuffing normally used for making parathas.
The recipe has been completely adapted from nishamadhulika.com, and its a total hit whenever I make it at home.
- All purpose flour (maida) – 2 cups
- Baking soda- ¼ teaspoon
- Ghee / oil- 2 tablespoon + extra for cooking
- Sugar- 1 teaspoon
- Salt- ½ teaspoon
- Curd – ¼ cup
- Warm water – ¾ cup (approximately)
For coating the kulcha while rolling them:
- Finely chopped mint/corriander – 3-4 tablespoons
- black/white sesame seeds- 1 teaspoon
- Sift flour, soda and salt in a container, add sugar and mix the dry ingredients well.
- Add ghee and curd, rub the flour so that it gets coated well it.
- Add warm water, little at a time, mixing and kneading till it forms a soft dough.
- Keep kneading for 5 minutes till the dough loses its tackiness, and forms a supple firm mass.
- Apply ghee all over the dough, cover the dough well with a wet cloth or cling film and keep aside for 3-4 hours. This is very important as the dough needs to be well rested for soft kulchas.
- After around 4 hours, divide the dough into 8-10 equal roundels.
- Take each ball, slightly moisten the surface, place chopped mint/coriander, black and white sesame seeds.
- On a floured surface, roll each ball like chappatis, slightly thicker than them.
- Meanwhile heat a skillet/tawa, pour few drops of ghee, and drop the kulcha over it.
- Once bubbles appear on the top surface, turn it, apply ghee and cook both sides of the kulcha evenly.
- Serve it hot with loads of ghee or home made butter !
Plan a holiday lunch with these piping hot kulchas, served with a bowl full of pindi chole, gulped down with a kullad of chaas!