Tawa Kulcha

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!


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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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