Kulcha is a popular North Indian bread especially from the region of Punjab. Amritsar, a city in Punjab is famous for its Amritsari kulchas. Kulchas can be cooked and stuffed with Paneer, Potatoes, Vegetables, Onion and other fillings. They can be served with vegetarian and non-vegetarian curries as per Regional and personal preferences.
There is not much difference between Kulcha and Naan. Both are of Indian origin. From my North Indian friends, I came to know that we use Yeast in naan as its leavening agent whereas baking powder and baking soda are used to prepare Kulcha. It is also said that Naan is made up of whole wheat atta and kulcha with all-purpose flour. Also, naan is made using tandoor or oven while kulcha is often made on stove top. Both can be prepared by placing stuffings in it.
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Amritsar Kulcha is served with Chana. This also goes well with Kadai Chicken, Paneer Butter Masala, Butter Chicken. Now let us see how to prepare this kulcha.
- 1.5 Cup All purpose flour/Maida
- 1/2 cup Warm water
- 3 tbsp Yogurt
- 1 tsp salt
- 1 tsp Sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp oil
- 1/4 cup Nigella seeds/Kalonji seeds
- 1/4 cup Coriander leaves finely chopped
- Butter to apply
- In a wide bowl, sieve and add maida, baking powder, baking soda, salt, and sugar. Crumble all the ingredients. Add yogurt and mix well. Then add warm water little by little and make a soft dough. Add oil and knead the dough thoroughly with your fist and knuckles. Close the dough with a damp cloth or cling film and let it rest for at least 1-2 hours.
- Then again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 8-10 medium size kulcha. Flatten and coat it in flour on both sides. Now using rolling pin, roll the dough to thin sheet.
- Now on the top add nigella seeds, coriander leaves and roll it again. Now gently apply water on the other side of the finally rolled dough. Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. The watered side should face down.
- After few seconds you will notice bubbles on the kulcha. In this stage flip the griddle itself as shown in the picture, we must cook the kulcha directly on the flame and wait till it is fully cooked on this side (It takes hardly a minute to cook). Repeat the process for the remaining dough balls. Apply butter and serve hot.
- Always use room temperature yogurt.
- Allow the dough to rest at least for 1-2 hours.
- More you knead, the dough becomes smoother and kulcha would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
- Knead the dough with warm water.
Delicious and soft kulcha is ready to relish.
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