Kulcha – Indian Bread

Use this easy Punjabi recipe to make the softest Kulchas and impress everyone!
Kulcha-Recipe

Here’s a Kulcha Recipe that’ll make everyone asking for more…

Kulcha is Indian flat bread that is typically made by using Maida (all-purpose flour) and a rising agent (or a leavening agent) such as Yeast which puffs up the dough. Usually it is cooked in a Tandoor (Clay oven) to bring in that authentic taste.

Kulcha seems to have originated in the Indian sub-continent, specifically in parts of Pakistan and/or Punjab. It has many varieties such as stuffed Kulcha, the famous Amritsari Kulcha and many more.

Punjabi’s love their Kulchas with a glass of Lassi (Indian Yogurt-based beverage) with generous amounts of Desi Ghee or Butter.

Many confuse Kulcha with Chapatti or Roti – Chapatis are thinner softer varieties and made of wheat flour (You can find Chapati recipe here).

Indian-Kulcha-Recipe
Photo by Divya Kudua

Serve Kulchas with a spicy vegetarian or non-vegetarian curry or side-dish such as:

Veg:
Aloo Methi
Dingri Matar

Non-Veg:
Butter Chicken Masala Curry
Chicken Tikka Masala

Hot Kulchas with a spicy curry
Amritsari Kulcha – Photo credit: Nimi Arora

This one makes about 7-8 Kulchas enough for about 4 people to consume. In this step-by-step Kulcha recipe here, you’ll find simple instructions that will help you make fluffy Kulchas.

Kulcha-Recipe

Kulcha Recipe - Make the best Kulchas in the world

Use this easy Punjabi recipe to make the softest Kulchas and impress everyone!
0 from 0 votes
Prep Time 4 hrs
Cook Time 45 mins
Total Time 4 hrs 45 mins
Cuisine North Indian
Servings 4

Ingredients
  

  • 4 cups Maida Also called All-Purpose Flour
  • 2 tablespoon Dry Yeast For rising the dough
  • 2 teaspoon oil
  • 1 teaspoon Salt or as per your preference
  • 1/2 liter Lukewarm water to mix the dough

How to make:
 

  • Dissolve yeast in half a cup of warm water and keep it in a warm place for 10 -15 minutes.
  • Mix salt and oil with flour.
  • Pour dissolved yeast mixture and gather dough with fingertips, using more water to mix the dough.
  • Close with a wet muslin cloth and allow the dough to double its volume (For about 3-4 hours).
  • Make even sized balls and roll into a thick round chapati using maida for dredging.
  • Apply water on top of kulcha and turn over to the hot pan so that the water applied part sticks to the pan.
  • Close with a lid and allow it to puff up in a medium flame.
  • Turn the pan upside down and cook the other side on direct flame till the top turns into a light brown color.
  • Serve hot with a little butter on top with your favorite curry dish.

Notes

Image credit: Wikipedia
Liked this recipe?Comment below how it was!
Mention on Instagram @indianfoodkitchens or tag #indianfoodkitchens!
Let us know on Facebook @indianfoodkitchens

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.