Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) kulcā is a type of leavened flatbread eaten in South Asia, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi and Kashmiri recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).
Kulcha now can also be prepared easily at home with this simple plain kulcha recipe.
kulcha can be made plain or stuffed.
you can also stuff kulcha with potato filling ,onion, paneer or pudina (mint)
If you like stuffed kulchas check out below recipes
Amritsari Aloo kulcha
Amritsari onion kulcha
Mint/pudina kulcha
Ingredients for Kulcha
Maida /all purpose flour - 3 cups -( 400 gms)
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 3 tea spoon.
Oil - 1 table spoon.
Curd - 3 table spoon.
Salt - 3/4 tea spoon (according to the taste)
Garnish
chopped coriander - 1 table spoon.
cumin seeds (jeera) /carom seeds(ajwain-owa) /black til (nigella seeds) - 1/2 cup
Method -
1.Sieve the maida in a bowl and add baking soda and baking powder into it. Mix the ingredients well.
2.Make a well at the center of maida . Now add curd, salt, sugar and oil at the center and mix them well with the flour. Now knead it with luke warm water to make a smooth dough. Flip, turn and punch the dough for 5 minutes to make it smooth and elastic.3
3. Apply oil on the dough with hands on all the corners and cover it with a clean towel. Keep the bowl at a warm place for 2-3 hours(minimum 1 hour)
4. dough will rise and double up after 2 hours.knead the dough once again with hands to fix it. The dough to make kulcha is ready.
5.Divide the dough into equalround balls. Meanwhile, take one ball of the dough and roll it into a flat disc of 5-7 inches.
6 Sprinkle some cumin seeds (jeera) /carom seeds(ajwain-owa) /black til (nigella seeds) + chopped coriander on the rolled out kulcha and press with hands to fix them.
7.Now put the kulcha on a heated tava (griddle) facing it upwards. Flip the side of the kulcha once the bubbles starts to form at the upper surface or rises up.
8.Apply some ghee/butter/oil on the kulcha when the surface turns light brown in colour. Roast the kulcha till it turns brown from both the sides.
9.Serve the kulcha with chole, sliced onion , curd or pickle.
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