Kulcha recipe | butter kulcha

Learn how to make Kulcha recipe at home with step by steps and a video for better understanding. 

What is kulcha?

Kulcha is a mildly leavened flatbread made from all purpose flour ( maida). It is typically round in shape and originated from Indian subcontinent. 

They are traditionally cooked in a preheated charcoal tandoor till golden brown. And served with dal, curry or other Indian gravies.

Variations

Kulcha can be divided into two types.

• Plain kulcha and
• Stuffed kulcha

Ingredients for kulcha

• Maida ( all purpose flour)
• Salt
• Yoghurt (curd)
• Baking powder
• Carom seeds (ajwain)
• Ghee
• Yeast (optional)

This kulcha recipe is made without yeast. Curd is used to mildly leavened the dough for the taste.

Here I am sharing the recipe of plain kulcha if you like stuffed kulcha recipe then read the following kulcha recipe.

• Amritsari kulcha
• Onion kulcha

Steps to make kulcha

Dough making

Generally Kulcha is made by using leavened dough. Yeast, yoghurt and old kulcha dough are used to leaven the kulcha dough. 

I always prefer yoghurt to make either kucha or Naan dough rather than Yeast.

To make the dough take all purpose flour in a mixing bowl and add curd, salt, ajwain and ghee.  Give everything a good mix.

Use of ajwain is optional but it is a good digestive agent and add a good flavor to the kulcha.

Now pour water slowly and start to knead. Make a soft palpable dough. Make sure it is not too sticky.

Apply some cooking oil and knead the further for one minute nicely. Cover and let it to set for 15 to 20 minutes.

Rolling

Divide the dough into equal small size parts and roll between the palm of hands to make small round shape balls.

Top the dough balls with some chopped coriander leaves and Nigella seeds. 

Now take one ball and dust with some flour and roll with a roller pin into a round shape circle.

Cooking

You can cook this kulcha using a pan or tawa ( griddle). In restaurants they are cooked in a earthen pot tandoor.

Heat a pan over medium heat flame fire. When it become hot place the rolled kulcha over it. And cook for one minute or till some small bubbles start to appear.

Now flip it to another side and cook further. Apply some ghee or butter and flip again to other side.

 Similarly apply ghee or butter to that side as well and cook till become golden brown. 

Remove and cook the remaining dough like this.

You can cook them like restaurant style as well by using tawa. 

Apply some water on one side of the rolled dough where chopped coriander leaves and Nigella seeds are not applied.

Place the water side on a medium heat hot tawa and press the edges lightly.

When small bubbles appears flip the tawa and place over the gas flame.

Cook it from all sides till small brown spots appears and it become crisp.

Flip the tawa back to gas stove and cook for another 30 seconds. Remove and serve. Apply some butter to make it butter kulcha.

If you are not comfortable with flipping method then use a tongs to roast the kulcha over the gas.

Serving suggestions for kulcha

• Kulcha is best to serve with curries and gravies.
• I love butter kulcha with a bowl of dal tadka.
• Chickpeas curry ( chole) is another popular choice to serve with kulcha.

Difference between kulcha and Naan

Though this two are made by using all purpose flour, there are some major difference in between them.

• First one is their shape, kulcha are generally round in shape but Naan are oval with tear drop shape.
• Milk and sugar are used while making dough for Naan. But not used in kulcha dough.
• Kulcha are served as plain or stuffed. Plain kulcha are topped with Nigella seeds, coriander leaves and stuffed kulcha are made with spiced fillings either of potato, paneer or onion. But naan are served as plain not stuffed. A serving naan can be either plain or butter. Sometimes garlic and cheese are topped to make garlic naan and cheese naan.

Kulcha recipe

Kulcha is a popular flatbread recipe made with all purpose flour.  It can be plain or stuffed. This plain kulcha is topped with coriander leaves and Nigella seeds. Made at home using tawa or pan.

Prep time 10 min, cook time 10 min, serve 3

Author Mobasir hassan

Ingredients

• 200 gm maida
• 2 tablespoon curd
• 1/2 teaspoon salt
• 2 tablespoon ghee
• 1/2 tablespoon carom seeds
• 2 tablespoon cooking oil
• 1/2 cup fresh chopped coriander leaves
• 2 tablespoon kalonji
• Water as required
• Ghee or butter for brushing

Kulcha recipe video