Who knew Kulchas can be made at home! I don't make these kulchas very often but when I get bored with Parathas, then I make use of this basic recipe of Kulcha that is a perfect portion for three. The recipe can be made for both plain kulcha and stuffed kulcha. 😃
Update 1st June 2017:
The kulchas in these new images are stuffed with mint and radish filling adapted from the Raks Kitchen blog and added mint leaves to it. Unlike Parathas, kulchas will be thicker so don't try to roll thin after stuffing.
Every weekend I look forward to two things, one, to step out of my house, and two, F's undivided attention. I am happy if even just one works. Unfortunately this weekend I had neither. 😔 I never got to step out as I got cranky because I woke up late and F was so aloof and in his world of movies which did not interest me. I leave him to his me-time as it is his weekend after 5 days of work! but there is always a heart and brain battle in me that says he ought to spend time with me. Battling went on and the weekend was over! 😔
Anyways, I am here to talk about food. My love for north-Indian food is undying. F calls me soyam poki (self-praising) because I praise my cooked food 😝Thanks to all those years of performance management and appraisal sessions... we had to blow our own trumpet! hehe.
I have never made kulchas before I came to Yanbu. Kulchas are popular Indian flatbreads that are traditionally cooked in a clay oven similar to Naan. The need to make one came because we were so bored with chapatis and parathas. Usually, 1 egg is added to a kilogramme of flour but because I am making a small portion with 2 cups of flour, I went eggless and used the alternatives. I have tried it with egg too and it was incredibly delicious but this eggless recipe isn't any bad! I have also changed the method of cooking by roasting the kulchas on an open flame. I chose to start on Tawa and end on an open flame until all sides are done using a tong. Serve Kulchas hot with some ghee topped and some spicy chole masala or butter chicken.
How to make Kulcha
- 1 cup of wheat flour (atta)
- 1 cup all-purpose flour (maida)
- Salt to taste
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup full-fat plain yoghurt
- ¼ cup melted ghee or butter or oil
- Approx. ½ cup water
- Sesame seeds (white or black) or Nigella seeds (kalonji) or carom seeds (ajwain)
- Kasuri Methi (Dry fenugreek leaves) or Coriander leaves
- Butter or ghee - generous amount to cover each side of the kulcha
- Combine all the dry ingredients in a bowl and mix well.
- Make a well in the middle of the flour and add the wet ingredients.
- Mix everything gradually and knead until you have a smooth, slightly sticky dough.
- Keep the dough fully covered with a cloth for at least 2 hours.
- Knead the dough again for a few minutes and make equal-sized dough balls.
- Lightly flatten it with your hands and dust a few toppings of your choice in the middle and start rolling it like chapati. The thickness of rolled kulcha is thicker than usual chapatis.
- In a hot Tawa, lay the rolled kulcha with the toppings side up.
- When there are bubbles all over the top and the bottom side is getting brown, then use a metal tong and place the top side of the kulcha on the open flame.
- Cook all sides until browned and lightly charred by constantly flipping and aiming all the areas of the kulcha. If it is stuffed kulcha, then cook the sides too by making it stand upright and use a tong and go a full circle cooking the edge.
- Transfer the kulcha to a basket and spread butter or ghee on it while hot
- Serve hot with any North Indian curries
- Maintaining the heat of the Tawa consistently is the key to getting evenly cooked kulchas
- Do not hesitate to dust with flour while rolling the kulchas if they tend to stick to the rolling pin but also don't do it too much
If you have tried and loved this recipe then please do share it with your friends and family. Also, don't forget to follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!