0 from 129 votes
Kulcha Recipe | Kulcha Bread
Kulcha is a popular North Indian flatbread with a soft texture. It is made with a leavened dough of all-purpose flour, yogurt, leavening ingredients, oil, salt and sugar. This flatbread can be made in the tandoor as well as on a tawa or skillet. Serve Kulcha with a robust and spicy Chole Masala or Chickpea Curry.
Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 45 mins
Servings: 10 Kulcha
Calories: 178 kcal
Course:
Main Course
Cuisine:
Indian
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 oil or ghee
- Some oil or ghee or butter for roasting
- extra flour - for dusting
- 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.
Cup of Yum
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
- Instead of using only all-purpose flour, opt to add equal portions of whole wheat flour and all-purpose flour.
- You can also bake kulcha at 220 to 250 degrees Celsius until they have some charred spots on them and are evenly cooked. Preheat oven for 15 minutes before baking.
- The recipe can be halved or doubled.
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
5g
Cholesterol
1mg
(0%)
Sodium
207mg
(9%)
Potassium
66mg
(2%)
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
Vitamin C
0.04mg
(0%)
Vitamin D
0.01µg
Vitamin E
3mg
Vitamin K
0.5µg
Calcium
24mg
(2%)
Vitamin B9 (Folate)
58µg
Iron
1mg
(6%)
Magnesium
8mg
Phosphorus
55mg
Zinc
0.3mg
Nutrition Facts
Serving: 10Kulcha
Amount Per Serving
Calories 178
% 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.