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A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Prepare the Dough
Rest the Dough
Shape the Kulchas
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
This punjabi recipe takes 165 minutes to prepare and yields 4 servings. At 391.95 calories per serving with 7.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Cook the Kulchas
Serve
Prepare a stuffing of your choice like spiced mashed potatoes (Aloo Kulcha), crumbled paneer (Paneer Kulcha), or finely chopped onions (Pyaaz Kulcha). Place a portion of stuffing in the center of the dough ball, seal it, and then roll it out carefully before cooking.
For a healthier version, replace half or all of the maida with whole wheat flour (atta). You may need to add a little more water or curd as whole wheat flour absorbs more liquid. The texture will be denser but more nutritious.
Add 1-2 teaspoons of finely minced garlic to the dough, or sprinkle it on top along with the coriander before rolling. Brush with garlic butter after cooking for an intense flavor.
The refined carbohydrates in maida are quickly broken down by the body, providing a rapid source of energy.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can support gut health and digestion.
Toppings like coriander and kalonji (nigella seeds) not only add flavor but also contain antioxidants and have been traditionally used to aid digestion.
One serving, which consists of two kulchas, contains approximately 400-420 calories. The exact count can vary based on the amount of butter and oil used.
Kulcha is typically made with refined flour (maida), making it a source of simple carbohydrates and an indulgent treat rather than a daily health food. You can make it healthier by using whole wheat flour and minimizing the amount of butter.
The main difference lies in the leavening agent. Naan is traditionally leavened with yeast, while Kulcha uses chemical leaveners like baking powder and baking soda. Kulchas are also often stuffed, whereas naans are typically plain or flavored on top.
This could be due to a few reasons: your baking powder or baking soda might be old and inactive, or the dough was not rested in a sufficiently warm place. Ensure your leavening agents are fresh for the best results.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Before using, let it come to room temperature for about 30-45 minutes.
Yes, you can substitute curd with an equal amount of milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before adding it to the flour. The acidity is crucial for activating the baking soda.
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