Kulcha recipe

Butter kulcha Recipe

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

Butter Kulcha is not just a flatbread; it  is an experience to cherish. The moment this Kulcha graces your palate, you are welcomed into a world of flavours, where the simplicity of bread meets the richness of butter. Kulcha is a  comfort food and we are here to guide you through the process of making this culinary masterpiece in your own kitchen.

Serving 3 pieces of kulcha, dal and onion slices in background

Kulcha are everyone's favorite. It is especially for all the foodies and cooking enthusiasts. A butter kulcha is always versatile, yummy and extremely easy to make. And the best part is that you don't even need a tandoor to make them at home. If you are looking for such a butter kulcha recipe, you have come to the right place. Here I bring you the step by step guide on how to make butter kulcha at home without a tandoor.

What is buttter kulcha?

Butter Kulcha is a mildly leavened flatbread made from all purpose flour ( maida). It is typically round in shape and originated from Indian subcontinent. Butter Kulcha is known for its soft and buttery texture. It's a delicious and indulgent variation of the traditional kulcha. Traditionally cooked in a preheated charcoal tandoor till become golden brown and served with dal, curry or other Indian gravies.

Variations of butter Kulcha

You can make the most prefered and popular version of butter kulcha like as below

  • Stuffed Butter Kulcha You can also make stuffed versions by filling the kulcha with ingredients like paneer (cottage cheese), potatoes, or even minced meat.
  • Cheese Butter Kulcha or a cheesy twist, you can add grated cheese to the kulcha.
  • Whole Wheat Butter Kulcha To make it a bit healthier, you can use whole wheat flour instead of all-purpose flour.

Plain Butter kulcha are made by topping some chopped coriander leaves and Nigella seeds (kalonji) on a kulcha dough ball. Whereas stuffed kulcha are made by stuffing spiced fillings inside the dough ball. Most popular are Amritsari kulcha, onion kulcha, paneer kulcha and masala kulcha.

 Ingredients required to make the recipe

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

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

What to serve with butter kulcha?

Butter Kulcha is a versatile Indian bread that pairs wonderfully with a variety of side dishes. Here are some delicious options to serve alongside Butter 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.
  • Paneer Butter Masala, Butter Chicken, Palak Paneer, Aloo Gobi and mix vegetable curry
  • Tandoori dishes like tandoori chicken, seekh kabab are also pair well with this.

Butter Kulcha recipe video

What is difference between butter kulcha and butter naan?

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

  • First one is their shape, butter kulcha are generally round in shape but butter 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.

Steps to make Butter kulcha

1. Dough making for the kulcha

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.

All purpose flour, carom seeds, ghee in a mixing bowl to make dough for kulcha

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.

Covered kulcha dough in a bowl

2. Rolling and shaping

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

Round shaped dough balls for kulcha

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

Dough balls topped with coriander leaves and Nigella seeds for kulcha recipe

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

Kulcha dough topped with coriander leaves and Nigella seeds

3. Cooking and making butter kulcha

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.

Cooking kulcha on a pan or tawa

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

Applying ghee on kulcha cooking on a pan or tawa

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

Golden brown kulcha on tawa or pan

Remove and cook the remaining dough like this.

Restaurant style butter kulcha

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.

Cooking kulcha over direct gas flame

Frequently Asked Questions

1. How can i make butter kulcha soft and fluffy?

Achieving soft and fluffy butter kulcha requires using yogurt in the dough and allowing it to rest.  And cooking it on high heat, either in a tandoor or a hot griddle. Brushing with butter after cooking also helps keep it soft

2. Calories in one butter kulcha?

One butter kulcha generally contains approximately 300 to 400 calories. However, the exact number of calories can vary depending on the size, ingredients, and cooking methods used. 

3. Is butter kulcha made of  whaet or maida ?

Butter kulcha is generally made from maida, which is also known as all-purpose flour. Maida is a finely milled wheat flour that is commonly used in Indian bread and pastry recipes. 

4. Is butter kulcha healthy?

Butter kulcha, while delicious, is not typically considered a healthy food option due to its high calorie and fat content.

If you love this butter kulcha recipe then I am sure you would also love the following kulcha recipe as well.

Serving kulcha in a plate, dal and onion slices in background.
Read more bread recipes
Difference between kulcha and paratha

Among this two breads, paratha is more popular and common in Indian household.
Though both are round in shape and having similar cooking method, there are some differences like....
  • Paratha are made from whole wheat flour but kulcha are made from maida.
  • Leavening agents like Yeast, curd, baking powder are used in kulcha dough but not in paratha dough.

Butter Kulcha recipe

Serving 3 pieces of kulcha in a plate, dal and onion slices in background

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


  • 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
  • Butter for brushing

Making the dough
  1. In a mixing bowl add maida, curd, ajwain, salt and ghee. Mix them nicely.
  2. Now pour water slowly and start to knead. Make a soft palpable dough.
  3. Apply some cooking oil and knead further for one minute. Cover the dough and keep aside for 15 minutes to set.
  4. After that divide the dough into equal parts and roll between the palm of hands to make round shaped balls.
Making kulcha
  1. Now place chopped coriander leaves and kalonji over the top of the dough balls and lightly press them.
  2. Heat a tawa over medium heat flame gas.
  3. Then take one dough ball and dust with some flour. With a roller pin start to roll the dough ball nicely and evenly.
  4. Make a medium round shape circle by rolling the dough ball.
  5. Place the rolled dough over the tawa and cook till small bubbles appears.
  6. Now flip to another side and cook further for one minute. You can apply some butter on both sides of the kulcha while cooking. This will help to make the kulcha more crisp and golden.
  7. When both sides are nice golden and cooked, remove and serve.
  8. You can even apply some water on the side of the kulcha where kalonji and coriander leaves are not applied. And place that side on the hot tawa to cook for one minute.
  9. When small bubbles start to appear flip the tawa and place the kulcha over the gas flame.
  10. Cook nicely till small golden brown spot appears on the kulcha. Now flip the tawa back on the stove top and cook for another 30 seconds.
  11. Remove and serve hot the kulcha.
  12. Make more with the remaining dough balls and serve.
                          Nutritional value
                         (serving size 1 plain kulcha)
  • Calorie : 90.90
  • Fats : 0.31 g
  • Protein : 2.99 g
  • Carbohydrate : 19.03 g
                          Recipe notes
  • You can use whole wheat flour in place of all purpose flour.
  • If using yeast to leaven the dough then activate it in luke warm water.
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