Home made Kulcha
#Baked #Healthy #No Yeast
Kulchas or flat Indian bread is a very popular food item of North India.
It is one food item which is served as a main course as well as a snack item.
Also, Kulchas are equally popular as street food as well as in fine dining.
In North India, especially Delhi and nearby, one can see numerous vendors selling kulchas with Mataras (white Chickpeas).
These vendors are found outside schools, in the markets, near office complexes etc, especially in the afternoon. This is because kulchas are very affordable price wise and one can easily satiate hunger in just a plate of these or two.
City of Golden Temple, Amritsar, is also famous for its Kulchas.
Amritsari Kulchas are in fact a rave. These are the normal kulchas only but with a stuffing of boiled potatoes. So, here we are talking about normal kulchas whereas Amritsari kulchas are Alloo (potato) kulchas.
Kulchas, though look similar to naan, but actually are different. The difference lies in their leavening agents. Naan is made using yeast whereas Kulchas are made using baking powder, baking soda and curd. Ideally, there is no yeast in Kulchas.
Though Kulchas are easily available in the market but homemade kulchas are much better than the store bought ones. They are tastier, healthy, hygienic and also that aroma of freshness is there.
Here I have used half of both all-purpose and wheat flours. I have tried only with all-purpose flour also as well only wheat flour. All are good and depends on individual preferences.
To make Kulchas, I take both wheat flour and all-purpose flour, half each, mix baking powder and baking soda in it and then knead it using curd and warm water. The dough is then rested for an hour or more depending on the weather. The dough rises in this resting period. Thereafter, Kulchas are rolled out and baked in the oven or on the gas stove. Once baked, smear butter or clarified butter (ghee) on it and serve with Matara.
I also stick some sesame and nigella seeds along with coriander leaves on Kulchas before baking. It serves the dual purpose. First is it improves its looks and secondly makes them healthy too.
One good thing about these homemade Kulchas is that you can make these in advance, even 2-3 days prior to use. Also, Kulchas served with Matara is a complete meal in itself. No more Vegetables are needed. Because of these reasons, Kulchas is a preferred choice for Birthday parties or kitty parties or any other get together.
Let’s see how to Prepare Homemade Kulchas…
Preparation time…..15 min
Resting time….. 1 to 2 hours ( more in winters)
Cooking time….40-50 min
Yields…. 15 pcs approx.
1-1/4 Cup Wheat flour ( Atta)
1-1/4 Cup All purpose flour ( Maida)
1/2 Tsp Baking powder
1/4 Tsp Baking soda
3/4 Tsp ( or as per taste ) Salt
4 Tbsp Curd
2 Tbsp Vegetable Oil
2-1/2 Tsp Sugar
1/3 Cup Lukewarm milk
1/3 Cup ( approx) Water
1 Tbsp White Sesame Seeds ( white til)
1 Tbsp Nigella seeds ( kalonji)
2-3 Tbsp Chopped Coriander leaves
- Sift all the dry ingredients at least 2 times.
- Make a well in the centre and add all the wet ingredients.
- Knead the dough. Knead it for 8-10 minutes until smooth. ( See Notes)
- Keep the dough in a greased bowl, cover and allow it to ferment for 1 to 2 hours or till gets double, in some warm place. In winters for 3-4 hours. Time is just a rough guide as it varies according to the weather and environmental conditions in your kitchen. Better to keep an eye on the dough, when supple and risen, then it is ready.
- Divide the dough into 15-16 parts and make balls.
- Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.
- Take a ball, flatten it little, put sesame seeds, nigella seeds(kalonji) and green coriander. Press these with fingers using little oil so that they stick there.
- Now, bake these in the oven or cook on the griddle (tawa) as under.
- Preheat oven to 200 degrees Celsius for 15 minutes.
- Take the ball, roll thin and bake in preheated oven for 5-6 minutes.
- Apply butter and serve with Matara ( White Peas)…… and with lots of smiles.
On Griddle (tawa)
- After putting seeds etc, invert the ball and roll from the plain side.
- Brush this plain side with water and put on heated tawa, so that kulcha with plain side sticks to the griddle and side with toppings is on the top.
- When see bubbles then invert the griddle (tawa)and cook it on direct flame, like chapatis.
- Apply butter and enjoy with Matara ( white peas )….. and smiles of course.
To get the texture exactly like store bought ones, make these with only all purpose flour and omit the wheat flour.
- You can half cook these, either in the oven or on the griddle.
- In that case, don’t brush with water.
- Then wrap in cling film and store in the refrigerator. Remains good for 2-3 days depending on the weather.
- Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.
- After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes.
- Use little oil, if sticks too much.
- Once properly kneaded, it will not stick to your hands.
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