Kulcha recipe | butter kulcha
Learn how to make kulcha recipe at home with step by steps and a video for better understanding.
Kulcha are everyone's favorite. It is especially for all the foodies and cooking enthusiasts.
A plain kulcha is always versatile, yummy and extremely easy to make. And the best part is you don't even need a tandoor to make them. If you are looking for such a kulcha recipe, you have come to the right place. Here I bring you the step by step guide on how to make kulcha at home without a tandoor.
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.
Kulcha can be divided into two types.
- Plain kulcha and
- Stuffed kulcha
- Maida ( all purpose flour)
- Yoghurt (curd)
- Baking powder
- Carom seeds (ajwain)
- 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.
Steps to make 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.
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.
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.
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.
- 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.
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
- Ghee or butter for brushing
- In a mixing bowl add maida, curd, ajwain, salt and ghee. Mix them nicely.
- Now pour water slowly and start to knead. Make a soft palpable dough.
- Apply some cooking oil and knead further for one minute. Cover the dough and keep aside for 15 minutes to set.
- After that divide the dough into equal parts and roll between the palm of hands to make round shaped balls.
- Now place chopped coriander leaves and kalonji over the top of the dough balls and lightly press them.
- Heat a tawa over medium heat flame gas.
- Then take one dough ball and dust with some flour. With a roller pin start to roll the dough ball nicely and evenly.
- Make a medium round shape circle by rolling the dough ball.
- Place the rolled dough over the tawa and cook till small bubbles appears.
- Now flip to another side and cook further for one minute. You can apply some ghee or butter on both sides of the kulcha while cooking. This will help to make the kulcha more crisp and golden.
- When both sides are nice golden and cooked, remove and serve.
- 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.
- When small bubbles start to appear flip the tawa and place the kulcha over the gas flame.
- 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.
- Remove and serve hot the kulcha.
- Make more with the remaining dough balls and serve.
Kulcha recipe video
- Calorie : 90.90
- Fats : 0.31 g
- Protein : 2.99 g
- Carbohydrate : 19.03 g
- 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.