Kulcha
Soft, leavened flatbread with a lightly crisp surface and tender center, cooked on a hot tawa until golden spots appear. This North Indian bread is great with chole, paneer dishes, or a simple pat of butter.
For 4 servings
- mix · ~5 min
Mix the dough ingredients.
1.Add all-purpose flour, sugar, baking powder, baking soda, and salt to a large bowl.2.Add yogurt, milk, and oil.3.Mix until a shaggy dough forms, then add water little by little as needed. - knead · ~6 min
Knead the dough.
Knead for 5 to 6 minutes until the dough is soft, smooth, and slightly tacky but not sticky. Shape into a ball.
TIPA softer dough gives a lighter kulcha, so avoid adding too much extra flour while kneading. - rest · ~60 min
Cover and rest the dough.
Lightly grease the dough, cover the bowl, and let it rest in a warm place until slightly puffy.
- prep · ~8 min
Divide and shape the kulchas.
1.Divide the dough into 4 equal portions.2.Roll each portion into a ball and flatten lightly.3.Sprinkle nigella seeds and cilantro on top, then roll each one into an oval or round kulcha.TIPPress the seeds and cilantro gently with the rolling pin so they stick well during cooking. - fry · ~12 min
Cook the kulchas on a hot tawa.
1.Heat a tawa over medium-high heat until hot.2.Place one kulcha on the tawa and cook until bubbles appear and the bottom gets light golden spots.3.Flip and cook the other side until golden brown spots form and the bread is cooked through.4.Repeat with the remaining dough pieces.TIPKeep the heat medium-high so the kulcha cooks through without turning hard. - garnish · ~1 min
Brush the hot kulchas with ghee.
- serve · ~1 min
Serve the kulchas warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough slightly tacky; a dry dough makes the kulchas dense instead of soft.
- 2Rest the dough in a warm spot until just puffy, not overproofed, so it rolls easily and stays tender.
- 3If the rolled kulcha shrinks back, let it rest 5 minutes before rolling again.
- 4Press the nigella seeds and cilantro in after sprinkling so they do not fall off on the tawa.
- 5Heat the tawa fully before cooking; bubbles should appear quickly or the bread can turn tough.
- 6Stack cooked kulchas in a clean towel and brush with ghee while hot to keep them soft.
- 7Reheat leftovers on a hot tawa for 20 to 30 seconds per side rather than microwaving for the best texture.
Adapt it for your goals.
Garlic
Add finely minced garlic with the cilantro topping and brush with extra ghee for a more restaurant-style kulcha.
whole wheatWhole-wheat
Replace part of the all-purpose flour with whole wheat flour for a nuttier taste and slightly heartier texture.
veganVegan
Use plain non-dairy yogurt, plant milk, and oil instead of ghee for a dairy-free version that still cooks up soft.
stuffedStuffed
Fill with spiced mashed potato or paneer before rolling for a more filling kulcha to serve on its own.
Why this is on our healthy list.
Fermented Dairy Tenderness
Yogurt adds cultured dairy richness and helps create a softer dough while contributing some protein and calcium.
Herb and Seed Boost
Cilantro and nigella seeds add aromatic flavor with small amounts of plant compounds, reducing the need for heavy toppings.
Cooked on a Tawa
This kulcha is pan-cooked rather than deep-fried, so it gets its texture from the hot griddle instead of a lot of added fat.
Frequently asked questions
The dough was likely too dry, overworked with extra flour, or cooked on low heat for too long. Keep it soft and slightly tacky, then cook on a properly hot tawa.
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