Making Kulcha at home had been on my to-do list for such a long time. Couple of years back, I experimented making Naan at home, I was not so convinced trying it again. Although it tasted better than the ones we order in restaurants, it was a tedious process and as such I don’t like Naan, so I gave it up. Kulcha on the other hand is something I like and compared to Naan, I feel that the taste is so much better too. Few days back, sister shared her picture of Stuffed Aloo Kulcha and it looked glorious. I was waiting for the weekend to try it out and with S not around, I took my sweet time preparing the dish, clicking pictures and so on. I can say that the Kulchas made at home were atleast a 100 times better than the ones we get at store. For the starters, we didn’t have to pull/have a tug of war to tear a piece of kulcha 😀 This recipe does not use yeast and instead uses baking powder and soda. The result is soft, spongy beautiful kulchas! Wait until tomorrow to find out what did I serve these Kulchas with!
To make Kulcha
What I used –
- Maida/All Purpose Flour, 1.5 cups
- Milk, ½ cup (or less)
- Curd/Thick Yogurt, 2 tbsp
- Cooking Soda, ¼th tsp
- Baking Powder, ½ tsp
- Sugar, 1 tsp
- Salt, as required
- Oil/Butter, as required
- Finely chopped Coriander Leaves, 1 tbsp
- Black sesame seeds/ Onion Seeds, 1 teaspoon (optional)
How I made –
1. In a mixing bowl, add flour along with salt, sugar, cooking soda and baking powder. Mix well. Make a well in the center and add the curd and milk. Mix well. The flour would be crumbly. Add few tablespoon of milk if required and knead it into a soft pliable dough. Add a teaspoon of oil on top and let it rest for atleast an hour.
2. Make 5 equal sized balls of the rested dough. Take a ball of dough and roll it into a thin circle. If the dough is sticky, apply some oil to make it easy to roll. The dough can contract after each roll – apply pressure to roll it as evenly as possible (shape doesn’t matter). Sprinkle some finely chopped coriander leaves on top and do the same with the black sesame/onion seeds (if adding) and slightly press them into the rolled kulcha. If needed, press the coriander by gently pressing with rolling pin again.
3. Meanwhile, heat a flat tawa on medium heat and put the kulcha on it (the plain side on the tawa). In few seconds, there would be bubbles coming up. Gently flip it to cook on the other side on medium flame. The partly cooked side can be applied with oil/butter. Flip again and apply oil/butter on the side containing coriander. As the kulcha gains a lot of golden brown spots, remove it onto a plate. Repeat the same with rest of the dough.
- I didn’t use any water and the milk quantity was just enough the flour quantity. Adjust as per preference.
- While rolling the Kulcha, make sure it’s as thin as possible as the dough quickly contracts and can become thick while cooking. Also, roll each kulcha only when ready to cook.
- I didn’t have black sesame seeds/onion seeds. There is no impact to taste.
- I used oil to cook the kulcha, applying butter enhances the taste.
- If required, Kulcha can be put on open flame for 5 secs on each side.
- It is better to serve Kulcha hot although it was not rubbery on cooling down.