Kulcha

Kulcha -  Kulchas are leavened mildly indian flatbreads usually prepared in a tandoor or in an oven. The difference between naan and Kulchas is that Kulchas are slightly leavened with baking powder and does not require yeast for leavening. Kulchas can be plain, or stuffed for example aloo kulcha also known as amritsari kulcha, which has boiled potatoes mixed with spices as stuffing paneer kulcha where paneer is mixed with spices and dry fruits for stuffing, matar kulcha and so on. Kulchas are traditionally made in the tandoor but they can also be prepared on tawa at home. 

Ingredients:

Flour: Generally all-purpose flour is used. I'm using wheat flour and organic APF in the ratio 1:1.Wheat flour alone can also be used.

Sugar - Brown or white sugar can be used.

Salt - I'm using fine pink salt. White salt can also be used.

Leavening Agents - Baking powder, Baking soda both are used

Diary - Curd and milk are used.

Oils and Fats - Sunflower oil is used. Butter can also be used, any other neutrally flavoured oil can be used.

Method:

• Sieve the flour with salt and leavening agents.
• Add curd, sugar, milk, oil. Knead to form a soft dough.
• Cover and Leave it undisturbed for 2 hours.
• Roll into 1/4 " thick flat breads.
• Cook both sides in a heated tawa.

Variations:

Sprinkle nigella seeds, or black sesame seeds and finely cut coriander on one side while rolling and cook.

Substitutions:

Skip the milk and add water instead. 

Vegan:

You can add coconut curd or soya curd instead of normal curd.

Accompaniments:

Paneer butter masala, kaju masala, kadai paneer, kadai veg or any other masala goes well with kulcha.

You may also try:

Tandoori roti

Equipment used: Tawa/skillet, rolling pin, board.

Recipe:

Total Time Taken: leavening time 2 hours + cooking time: 30 minutes = 2 hrs 30 minutes.

No, of servings: 8 

1 cup = 200ml

Ingredients:

Wheat flour - 1 cup

All purpose flour - 1 cup

Salt - to taste

Sugar - 1 tsp

Baking powder - 3/4 tsp

Baking soda - 1/4 tsp

Oil - 2 tbsp

Curd - 1/4 cup

Milk - 3/4 cup

Pre - Preparation:

1. Sieve the flours with baking powder, soda, salt in a wide bowl.

2. Add curd, sugar,oil. Mix well.

3. Add milk. Knead to form a soft dough.

4. Cover with the lid or a cloth. Leave undisturbed for 2 hours.

Directions:

1. Take a tennis ball sized dough, roll into 1/4 " thickness preferably in an oblong shape.(i was in a hurry so i rolled out more like a roti)

2. Sprinkle seeds or herbs on one side. Skip this step if you are making a plain kulcha. Roll the remaining dough into kulchas of 1/4 " thickness. 

3. Heat a tawa. Apply water on one side of the rolled kulcha(if you have sprinkled seeds or herbs, apply water on the side which is plain).

4. Place the kulcha with the side on which you have applied water on the tawa so that it sticks to the tava.

5. When bubbles appear on several spots, flip the skillet/tawa and hold it directly over the flame such that kulcha gets cooked on the non-watered side also.(My kulchas slipped from the tawa and fell directly on to the flame).

watered side upwards

6..You can see kulcha puffing up and the puffed up spots are dark brown in colour. Remove from tawa. and apply butter on the kulcha and serve.

Notes:

• To be on the safer side, use the net which is available in the market for cooking naan/kulcha varieties. Place the net over the flame and place the kulchas on the net and cook.