Wheat Kulcha |Kulcha recipe without yeast is an easy and simple recipe that is healthy and guilt-free too as it is made with whole wheat.
So, all those who do not want to use yeast, for whatever reason, this recipe is a boon. It gives perfect results even without yeast, whether baked in an oven or on the griddle.
This one is a Plain Kulcha recipe, if you want to have stuffed kulchas or Amritsari Kulcha then click here.
What Is Kulcha?
Though Kulchas need no introduction as these are a very popular food item in North India. It is one food item which is served as a main course as well as a snack item.
Also, Kulcha is equally popular as street food as well as in fine dining.
In North India, especially Delhi and nearby, one can see numerous vendors selling kulcha with Matara (White Chickpeas). Delhi Kulchas are as popular as Vada pav of Mumbai or Dosa of Chennai.
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. You can check the recipe of Amritsari Kulchaalso.
Delhi is known for its Chaat and Matara Kulcha is one such Chaat item that is filling too. As a host, you prefer making it as it can be made ahead and as a guest, you love it as it is oil-free.
Along with Matara kulcha you do not need any other vegetable as it is a complete meal in itself. Be it a Chaat party or kitty party or you are having someone for dinner, this simple meal is enough to please everyone. In addition, you can serve no-cook Dahi Vadas or Ram Laddoo or Kulia Chaat and everyone will relish this Chaat party.
Some other Popular Chaat recipes of Delhi that you may find interesting are:
Vendor Style Kulcha or Bakery Style Kulcha
Nowadays, bakery-style kulchas are popular whereas we still prefer the vendor style kulchas. Now, if you are wondering as to what difference it makes then let me tell you huge difference is there.
Bakery style kulchas thick, well-cooked (normally golden in colour) and are more like bread. These are quite heavy and normally one cannot eat more than 2 or 3 at a go.
Whereas what vendors sell are thin kulchas that are white only, somewhat like half-cooked. They toss it on a hot griddle at the time of selling and then give it along with Matara. These are very lightweight and you can have up to 4 also.
Tastewise also both the kulchas are poles apart.
What am I sharing today? Well, mine kulchas are more like vendor style as you can make out from the pics too.
Kulcha Vs Naan
Kulchas though looks 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 kulcha 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 the variants are equally good and depend on individual preferences.
Kulcha Vs Bhatura
Kulcha is a much-preferred bread as compared to Bhatura. Both are made with refined flour but Bhatura is deep-fried whereas Kulcha is baked. Also, Bhatura is enjoyed piping hot only whereas Kulchas are usually made in advance and then just heated on Tawa and are then good to be served.
Kulcha: A Healthy Flatbread
Kulcha is not only easy to make but is also a healthier option. The only thing which is against this flatbread is that it is made with all-purpose flour. Otherwise, it is a very healthy bread, as it is baked and can be made much ahead of time too.
This is the reason, I thought of trying it out with whole wheat flour and the results were perfect. Though I used whole wheat and refined flour half each but refined flour can easily be replaced with semolina too.
Jain Recipe Of Kulchas
As this recipe of Kulchas uses neither yeast nor Eno, therefore it is perfect for the Jain community.
If you want to make Kulchas without even using baking powder/soda then check my No Yeast Dough for Pizza/Kulcha recipe. With this recipe, you can make any flatbread be it Kulcha or Naan or Bhatura or Pizza. But it requires planning of at least one day.
How To Make Wheat Kulcha Without Yeast
To make Kulcha without yeast, 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 about 2 to 3 hours 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.
Kulcha is eaten only with Matara (white chickpeas), in addition with salad.
Brownie Points Of My Wheat Kulchas
- One good thing about these 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.
- Healthy meal as it is baked and Matara, too, is made without using much oil or ghee.
Here’s The Kulcha Recipe Without Yeast
Kulcha Recipe Without Yeast
A healthy, guilt-free treat which can be made ahead easily.
My Cup Measures 240 ml
- 1+1/4 Cup Wheat flour Atta
- 1+1/4 Cup All-purpose flour Maida
- 1 tsp Baking powder
- 1/2 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 Water (Approx)
- 1 Tbsp White Sesame Seeds White Til
- 1 Tbsp Nigella seeds Kalonji
- 2-3 Tbsp Chopped Coriander leaves
To Make Dough
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 2 to 3 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.
Bake Kulchas In Oven
Preheat oven to 220 degree Celsius or other highest temperature in your oven for 15 minutes. Preheat it along with the baking tray and use both the rods (filaments).
Take rolled kulcha, keep it on the preheated baking tray and keep it in the middle rack of your oven.
Bake for 5-6 minutes.
You may transfer the baking tray to the top rack in the last for 2 to 3 minutes so that the top gets cooked nicely.
Alternatively, you can do this browning on the direct flame on the gas stove too.
Apply butter and serve with Matara (White Peas)...... and with lots of smiles.
Bake Kulchas 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 bubbles are seen, then invert the griddle (Tawa)and cook it on direct flames, 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.
How To Make-Ahead Kulchas
- 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.
I hope you have liked this recipe of Wheat Kulcha without yeast and will definitely give it a try. I would love to have your views regarding this.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest Instagram(#samirasrecipediary) too. for latest recipe updates. Thank you
Stay Fit… Stay Healthy… But most importantly, Stay Happy…