Kulcha Recipe | Kulcha Bread
User Reviews
4.7
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Prep Time
2 hrs 15 mins
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Cook Time
30 mins
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Total Time
2 hrs 45 mins
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Servings
10 Kulcha
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Calories
178 kcal
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Course
Main Course
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Cuisine
Indian
Kulcha Recipe | Kulcha Bread
Description
This Kulcha recipe uses all-purpose flour combined with yogurt and a small amount of baking powder and baking soda, providing the bread a soft and airy texture. The dough is kneaded to a smooth consistency, then rested for two hours to allow fermentation and relaxation, which helps with rising and gluten development.
After resting, the dough is divided and sprinkled with nigella or sesame seeds before being rolled to a medium thickness—thicker than a typical paratha. The kulcha is cooked in a hot skillet with oil or ghee applied during cooking to create a golden, slightly crisp crust with some charring, while the inside stays soft and tender.
This bread is ideal to accompany a range of Indian curries, stuffing the kulchas or serving alongside for dipping. It can be cooked on the stove or baked in the oven at a high temperature for a similar effect. Variations include using part whole wheat flour for a nuttier flavor.
Recipe quantities can be adjusted easily by halving or doubling. Preheating ovens or skillets properly is important for even cooking and achieving charred spots that add flavor.
Ingredients
- 2.5 cups all-purpose flour (maida)
- 4 tablespoons curd (yogurt) or 3 tablespoon yogurt + 1 tablespoon milk. can use cashew yogurt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup water - for kneading, add more if required
- 2 to 2.5 teaspoons sugar
- ¾ teaspoon salt or as required
- 2.5 tablespoons neutral cooking oil or ghee, generic cooking oil
- oil or ghee or butter for roasting
- flour for dusting, extra
- 1 to 2 tablespoons nigella seeds (kalonji) or sesame seeds
Instructions
Making dough
- Mix the all-purpose flour, salt, sugar, baking powder and baking soda in a bowl.
- Make a well in the center. Add the yogurt, oil and water.
- Begin to mix the flour with the liquids first and then start to knead. Make a smooth, soft and supple dough.
- In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough rest for 2 hours.
Rolling and making kulcha
- Make small balls of the dough and flatten them a bit. Sprinkle some nigella seeds or sesame seeds on the dough ball.
- With the rolling pin, flatten the dough and roll each into a small-sized kulcha. Do not roll thin but have a medium thickness similar to a paratha or slightly thicker than paratha.
- Heat a flat skillet or a tawa. Place the kulcha on the hot tawa.
- Cook one side partially till its ¼ᵗʰ cooked. Flip and cook the other side till it is ½ cooked.
- Apply oil or ghee on both sides of kulcha while roasting. You can skip the oil or ghee if you prefer.
- Flip a few times as needed and roast the kulcha till it gets golden spots and is evenly cooked. Prepare more kulchas in a similar way.
- As you prepare them, stack the cooked kulcha in a roti-basket, so that they stay warm.
- Serve Kulcha hot with chana masala.
Notes
- Use a mix of whole wheat and all-purpose flour for a more wholesome flavor if desired.
- Oven baking kulcha at 220-250°C until charred spots appear is a good alternative to skillet cooking; preheat oven for 15 minutes before baking.
- The recipe can be halved or doubled to suit different batch sizes without affecting results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Kulcha
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 207mg | 9% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.02mg | |
| Vitamin B12 | 0.03µg | 1% |
| Vitamin C | 0.04mg | 0% |
| Vitamin D | 0.01µg | 0% |
| Vitamin E | 3mg | |
| Vitamin K | 0.5µg | |
| Calcium | 24mg | 2% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 1mg | 6% |
| Magnesium | 8mg | 2% |
| Phosphorus | 55mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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