When someone says “Kulcha,” I (and I am sure you too!) instantly start dreaming about hot butter kulchas served with Amritsari Chole or Paneer Makhani. Such a heavenly combination! My mouth is watering even when I am writing this.
Kulchas or Indian Flat Bread is a dish belonging particularly to the North Indian cuisine. However, it is widely popular all over India. Most restaurants throughout India have kulcha in their menu. Kulchas can be made plain or stuffed with aloo, paneer, or other vegetables.
Kulcha is basically a soft and fluffy leavened (fermented) flat bread. This kulcha recipe does not require yeast. I used all-purpose flour, sour curd, baking powder, baking soda, milk, ghee, sugar salt, and nigella seeds (kalonji) to prepare these kulchas. You can also use oil instead of ghee, but the kulchas come out much softer when ghee is used. This is a fool-proof kulcha recipe. I have made kulchas innumerable times using this recipe, and the result was excellent always.
Kulchas should always be served hot. If kept for long time, they tend to become chewy. You can serve kulchas with chole, pickles, or any gravy of your choice. I recently made kulchas to serve with this Paneer Ghee Roast recipe. And I should tell you, we all were licking our fingers by the end. The combination turned out to be excellent.
You don’t need to go to restaurants to order your favourite butter kulchas. Follow this step-by-step recipe, and you can easily prepare and relish soft, fluffy, dhaba-style butter kulchas at home.
Kulcha is a soft and fluffy leavened bread made using flour and curd. It is a popular North Indian recipe. It is usually served with Amritsari Chole, vegetarian/non-vegetarian gravies, or pickles.
- ½ kg or 4 cups all-purpose flour (maida)
- 1 cup sour curd (dahi)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- 4 tablespoons milk
- 3 tablespoons oil or ghee
- salt (as required)
- 2 cups water (or as required)
- 5-6 tablespoons or ½ cup nigella seeds (kalonji)
- 4 tablespoons finely chopped coriander leaves (hari dhania)
In a wide plate, take the flour. Add baking powder and baking soda. Mix them together with the flour.
Then, make a small hole or well in the middle of the flour (as shown in the pictures below).
In this well, add curd, milk, oil/ghee, sugar, salt, and water. Mix the flour with all these ingredients. Add more water, if required. Knead the dough well. It should be soft and smooth.
Cover this dough with a wet cotton cloth or kitchen napkin. Leave it for 2 hours and let it ferment.
After 2 hours, remove the cloth. The flour must have risen a bit and fermented.
Knead the dough once again. Make small balls of this dough.
By using a rolling pin (belan), flatten the dough into a round shape.
Then, sprinkle some nigella seeds (kalonji) on one side of the flattened dough. Then, again flatten the dough so that the seeds get embedded in the kulcha. Make a medium-sized kulcha.
Heat a tawa or iron griddle on a medium flame.
Place the kulcha on the tawa. Cook one side till its half cooked.
Then, flip the kulcha and cook the other side.
Apply ghee on both sides while cooking the kulcha. Cook until you see some golden spots on both sides.
The kulcha should be evenly cooked on both sides.
Again, apply some more ghee on the side where kalonji was sprinkled and sprinkle some chopped coriander leaves on it.
Similarly, prepare kulchas of all the remaining dough.
Serve the kulchas hot with any gravy of your choice or pickles.
Step by step photos with instructions:
To follow the recipe easily, I have divided this recipe into sections: a) Preparing the dough and b) Making the kulchas.
a) Preparing the dough:
1) In a wide plate, take the flour. Add baking powder and baking soda. Mix them with the flour.
2) Make a small well or hole in the centre of the flour. In this well, add curd, milk, oil/ghee, salt, sugar, and water.
3) Mix the liquids together with the flour. Mix them together so that you get a soft and smooth dough. Add more water if required while kneading the dough. Cover this dough with a wet cloth and let it ferment for 2 hours.
b) Making the Kulchas
1) After 2 hours, make small balls of this dough. Take one ball and flatten it with the help of a rolling pin (belan). Sprinkle some nigella seeds (kalonji) on it. Flatten the dough once again so the seeds get embedded in the kulcha. Make medium-sized kulchas.
2) Heat a tawa or iron griddle on a medium flame. Place the kulcha on the hot tawa. Cook on one side till it is half cooked.
3) Then, flip the kulcha and cook it on other side. Apply ghee on both sides while cooking. Cook the kulcha until you see golden spots on both the sides.
4) Then, on the side where kalonji is sprinkled, apply some more ghee and add chopped coriander leaves.
5) Serve the kulchas hot with any gravy of your choice or pickles.
Treat the folks at your home with these extremely soft, fluffy kulchas. You can also make these kulchas without butter and they will still taste equally good.
TFT’s Tip: You can store the fermented dough in the freezer for later use. Just remove the dough from the freezer at least half an hour before making the kulchas. Let the dough get thawed. Then, easily make soft, fluffy kulchas.
Do let me know in the comments below if your tried this recipe. Share and like this recipe on Facebook, Google+, Instagram, Twitter, and Pinterest.