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A soft, fluffy leavened flatbread from the heart of Punjab, stuffed with a savory spiced potato and onion filling. Cooked on a griddle until golden and pillowy, it's the perfect partner for chole, dal makhani, or your favorite curry.
For 4 servings
Prepare the Dough
Make the Masala Filling
Stuff and Shape the Kulchas
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A soft, fluffy leavened flatbread from the heart of Punjab, stuffed with a savory spiced potato and onion filling. Cooked on a griddle until golden and pillowy, it's the perfect partner for chole, dal makhani, or your favorite curry.
This punjabi recipe takes 145 minutes to prepare and yields 4 servings. At 550.99 calories per serving with 10.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Roll and Cook the Kulchas
Serve
Replace the potato filling with an equal amount of crumbled paneer mixed with the same spices for a protein-rich version.
Use finely chopped onions as the primary filling, seasoned with spices and herbs. Squeeze out excess water from the onions before stuffing.
Substitute half of the maida with whole wheat flour (atta) for a healthier, nuttier version. You may need to adjust the water quantity slightly.
The primary ingredient, maida (all-purpose flour), is a rich source of carbohydrates, providing a quick source of energy for the body.
Spices used in the filling, such as ginger, cumin, and coriander, are known for their digestive properties, helping to stimulate appetite and reduce bloating.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which are good for gut health and digestion.
One Masala Kulcha contains approximately 250-300 calories, depending on the size and the amount of ghee used. This recipe yields about 280 calories per kulcha.
Masala Kulcha is a delicious indulgence but is high in refined carbohydrates (maida) and fats (ghee), so it's best enjoyed in moderation. The potato filling provides some vitamins and minerals, and spices like ginger and cumin offer digestive benefits.
The main difference is the leavening agent. Kulchas are traditionally made with baking powder and baking soda, resulting in a soft, dense texture. Naan is typically made with yeast, which gives it a lighter, chewier texture. Kulchas are often stuffed, while naan is usually plain or topped with garlic.
Yes, you can substitute curd with an equal amount of lukewarm milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly before using it in the dough.
Cool the kulchas completely, stack them with parchment paper in between to prevent sticking, and store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa with a little ghee or in a microwave.
Yes, you can prepare the dough and let it rest (first proof) in the refrigerator for up to 24 hours. Bring it to room temperature for about 30-45 minutes before you divide and stuff the kulchas.