Kulcha roti is a popular north Indian recipe, and it famous in Punjab. Kulcha roti can be made plain or stuffed. Stuffed kulcha roti can be made by filling different ingredients in it and following the same process of making parathas. Paneer and aloo kulcha are the famous stuffed kulcha recipe. It is soft flatbread and can be more delicious if it is served with matar kulcha.
Kulcha is prepared from white flour, water, salt, baking powder, and baking soda and yeast. It is important to leave the dough for few hours covering it with the wet kitchen napkin to ferment. To prepare a delicious kulcha roti, it is baked in a clay oven (tandoor). After baking the roti, butter or ghee is spread to make it more delicious. It is usually served with Indian curry to get the best taste of the kulcha roti. Kulcha roti is usually served with Punjabi chole and can be taken with the coffee or tea. It can be made in the tandoor as well as on griddle or tawa. It is the favorite breakfast of the local people of Punjab.
Ingredients for making kulcha roti
- White flour (maida) – 2.5 cups
- Yogurt (curd or dahi) – 4 tablespoons or 1 tablespoon milk + 3 tablespoon yogurt
- Baking soda ¼ teaspoon
- Baking powder ½ teaspoon
- Sugar- 2 teaspoon
- Salt- ¾ teaspoon (as required)
- Ghee or Oil – 2.5 tablespoon
- Ghee, butter, or oil for frying
- Few Nigella seeds (Kalonji)
- Extra flour
- Water for kneading (¾ cup or as required)
Preparing Kulcha dough
- Mix the white flour in a blow with baking powder, baking soda, sugar, and salt.
- After that, add oil, curd, and water.
- Mix the flour properly and then start kneading to make a soft and smooth dough.
- After making the dough, cover it with a wet napkin for 2 to 3 hours for fermentation.
Rolling and making Kulcha roti
- First, prepare small round balls of dough and sprinkle some nigella seeds over it.
- Flatten each dough ball in a rolling board.
- Turn on the flame, and heat tawa or griddle and put kulcha on the tawa.
- Spread the oil and cook it for few minutes until it is ¼ cooked, then flip and cook the other side until it’s ½ cooked.
- You can also use ghee or butter while cooking the kulcha roti.
- Cook the Kulcha roti until the golden spots appear and make all the kulchas in the same way.
- Finally, remove the kulcha roti from tawa and serve hot with a chole or chana.
Procedure for making kulcha roti
- Take a while flour (maida) and shift it in a mixing bowl, then add baking powder, sugar, salt, curd, oil and mix it well. While adding the ingredients, be concerned about the volume, as it may change the taste of the roti.
- After that add warm water little by little and start kneading to make a dough. Knead it properly until it becomes soft and smooth. You can also use milk instead of water while kneading to make the roti softer.
- After preparing the dough, cover it with a wet kitchen napkin and keep it aside for few hours to ferment. You can also apply the plastic wrap.
- Leaving the dough for a few hours, knead it again to make it smoother. Spread the dry white flour on a plate for dusting. Then divide the dough into the small equal portion to make a round shape ball. Take one dough ball, place it between your palms, and gently press it to make it flat, then coat it with dry maida flour and put it on a rolling board.
- Roll the dough ball in a circle-using rolling pin, the dough should be 3 to 4-inch diameter circle. Then sprinkle some coriander leaves and sesame seeds over it, to get a good delicious flavor.
- Again, roll it to make a thick 6 to 7-inch diameter circle. It should be a little bit thicker than other parathas. Then, Flip the roti and apply a little amount of water on a plain side with a wet hand.
- Heat the tawa on a medium flame, and then place the rolled raw kulcha on tawa. The sprinkled coriander leaves should stay on a top. Cook it on a medium flame until it starts to get the bubbles on the surface.
- When the bubble appears in kulcha, turn the entire tawa upside down to give it a direct heat. Keep the mesh or stand if you are using an electric stove. Maintain 2-3 inches distance between tawa and flame. Cook it until it gets brown spots on the surface. Check it frequently to prevent it from burning.
- Remove it from the flame when you see brown spots on it and take it out with the help of the spatula. Apply some butter over it, for flavor. Repeat the same process for the remaining dough balls.
While kneading the dough yogurt or milk can be used instead of water, this makes the dough softer and chewy. This type of kulcha made up of milk is called as dhoodia kulcha (milk kulcha). There are two variants of kulcha roti, plain and stuffed. Plain kulcha roti is easy to make, as it does not contains any stuffing, while stuffed kulcha needs a filling of some ingredients like potatoes, paneer, onions, and other vegetables.
Kulcha roti is usually cooked on direct heat to give it a burnt effect like a tandoor. However, it can also be cooked in a tawa or frying pan. It is recommended to use non-stick tawa, as kulcha may fell while cooking.
One butter kulcha roti provides 112 calories, in which proteins comprises of 8 calories, carbohydrates consist of 51 calories and the remaining 52 calories from fat. Protein in the flour helps to develop strengths and vitamins maintains the immunity and extra fiber helps in digestion.
Value per serving % daily values
Energy 112 cal 6%
Protein 1.9 g 3%
Fiber 0.1 g 0%
Carbohydrates 12.8 g 4%
Cholesterol 0.5 mg 0%
Fat 5.8 g 9%