Jan 152014
 

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Kulcha is type of leavened Indian bread famous from North of India usually eaten with Matar or Chole . Its traditionally made in a oven but this recipe I have for you is made on a stove top. Kulchas can be made like rotis and even stuffed. I will soon be trying the stuffed kulcha. Shall post the recipe soon πŸ™‚

Directions:
1. In a kneading bowl put some maida or all purpose flour. Also add Baking powder, Baking soda and Sugar to the flour and mix.

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2. Make a well in the center and add oil, curd and little water. Start mixing the flour with the liquids and then start kneading it. Keep adding more water as required.


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3. Knead for atleast 8-10 minutes till it comes together into a soft dough ball. Cover it with a wet kitchen towel or plastic cling wrap and keep it for fermentation for atleast 2 hours.


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4. After 2 hours the dough will become much more soft and very elastic.

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5. Take a small ball and roll it into dry flour. Try to roll it into a round roti using roller pin and rolling it in dry flour as required.


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6. Do not panic if the dough becomes elastic and comes back to the same shape . Just hold the rolled dough in both your hands and stretch apart slightly. Do not tear it apart πŸ˜› After stretching it little it becomes a little easier to roll. True Story πŸ˜‰ It will come with one or two practice. Once the dough ball is rolled spread sesame seeds or nigella seeds all over it and roll the pin over it so that it sticks to the dough.

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7. Transfer the roller dough to the pan or griddle. Cook on one side for til its cooked 1/4 and then flip on the other side and cook it till its half done. Apply ghee on both the sides. It has a tendency to inflate, if you wish you can make a small cut on the top to deflate it.


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Serve warm with matar or chole. It tastes amazing.

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Kulcha | Leavened Flat Bread on Stovetop
Serves 4
Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry)
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Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Ingredients
  1. 2 and Β½ cups maida or all purpose flour
  2. 4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk)
  3. Β½ tsp baking powder
  4. ΒΌ tsp baking soda
  5. approx ΒΎ cup water for kneading – add more if required
  6. 2 to 2 & Β½ tsp sugar
  7. ΒΎ tsp salt or as required
  8. 2 and Β½ tbsp oil or ghee
  9. some oil or ghee or butter for cooking
  10. extra flour for dusting
  11. a few nigella seeds or sesame seeds
Instructions
  1. In a kneading bowl put some maida or all purpose flour.Also add Baking powder, Baking soda and Sugar to the flour and mix.
  2. Make a well in the center and add oil, curd and little water. Start mixing the flour with the liquids and then start kneading it. Keep adding more water as required.
  3. Knead for atleast 8-10 minutes till it comes together into a soft dough ball. Cover it with a wet kitchen towel or plastic cling wrap and keep it for fermentation for atleast 2 hours.
  4. After 2 hours the dough will become much more soft and very elastic.
  5. Take a small ball and roll it into dry flour. Try to roll it into a round roti using roller pin and rolling it in dry flour as required.
  6. Once the dough ball is rolled spread sesame seeds or nigella seeds all over it and roll the pin over it so that it sticks to the dough.
  7. Transfer the roller dough to the pan or griddle. Cook on one side for til its cooked ΒΌ and then flip on the other side and cook it till its half done. Apply ghee on both the sides. It has a tendency to inflate, if you wish you can make a small cut on the top to deflate it.
  8. Serve warm with matar or chole.
Notes
  1. You can keep this dough refrigerated for 2 days and can make your favourite kulchas whenever you wish.
Adapted from Veg Recipes oF India
The Secret Ingredient http://www.thesecretingredient.in/

 

 

[whohit]kulcha[/whohit]

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Comments

  1. Myfoodstory says:

    This looks fantastic! My mum used to make these when I was a kid. In fact this was regular winter fare πŸ™‚ I'm going to try this out.

  2. Thank you soo much πŸ™‚ Lemme know if you like it and if it is anything closer to what your mom used to make πŸ™‚

  3. Vikas Rathor says:

    Anshuji I made both.. Qatar kulcha…… My princess beti…… Cried with joy when she had first bite…… Thanks…. My beloved wife….. Is jealous with me……. Beco. My cabbies made me the kitchen king

  4. very well explained…this will surely help me making perfect kulchas

  5. Vikas ji your kitchen experiences are so thrilling. I am soo happy I could bring in happiness in your family with my recipes πŸ™‚ Thank you for your valuable feedback .

  6. Thankyou Namrata Ghate . I hope you will try them soon πŸ™‚