Kulcha / Plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is usually made in tandoor or oven, but can be made on the stove top too. It makes a good option for lunch or weekend dinner.
The love for Punjabi food is so much, that we make it quite often, thrice weekly. Children relish these dishes thus I make flat breads too. Different kind of flat breads are made in the North Indian cuisine, roti, naan, kulcha, paratha to name a few. Few such as phulka and paratha are unleavened, others are mildly leavened or leavened.
Today’s recipe is kulcha /plain kulcha with butter. This is soft, slightly leavened flatbread from the Punjabi cuisine. It is made using maida, mixed well with a few ingredients, kneaded to a soft dough and kept covered for sometime. It is later kneaded, rolled and cooked in tandoor. It tastes good with Alu Palak, Veg Hariyali, Hariyanvi Dal or Aloo Matar. But here, it is cooked on the stove top by directly holding to the flame to give a burnt effect.
This month Shhhh Secretly Cooking Group has chosen Punjabi cuisine as the theme. My partner is Pavani Gunikuntala of Pavani’sKitchen She has a wide range of recipes on her blog, do check it out. Milk and kalonji are the two secret ingredients given to me, I decided to make Plain Kulcha.
Let’s get to the recipe of Kulcha / Plain Kulcha with butter
- 2 cups Maida
- 3/4 teaspoon Baking Powder
- 2 tablespoon Curd
- 2 tablespoon Oil
- 4 tablespoon Milk
- Salt to taste
- Warm water (around 1/4 cup to knead the dough)
- 1 tablespoon Kalonji
- 2 tablespoon finely chopped Coriander
- Sieve the flour, salt and baking powder together in a wide bowl.
- Add curd and oil to it.
- Put the milk and mix all ingredients together.
- Add water and make a stiff dough.
- Wrap it with a thin cloth and keep it aside for two hours.
- Take the dough and knead it softly.
- Keep all the necessary ingredients; flour for dusting, kalonji and coriander for garnishing on the kulcha.
- Take a ball of the dough, dust with flour, roll it into a 4 inch diameter, put some kalonji and chopped coriander leaves over it and again roll it.
- Take an iron skillet with handle, heat it.
- Smear some water on the beneath side and put it on the skillet.
- Let cook on medium flame for sometime, the bubbles should be seen.
- Now, flip it to the other side and hold it directly to the flame. Once, a few brown spots are seen, it is done.
- Top it with butter and serve with any North Indian curry.
Take a tip:
- Wheat flour can be used along with maida, use both in equal quantities.
- Sesame can also be used instead of kalonji.
- Iron skillet is needed, otherwise it will not stick. You will need to roast like phulka.
- Adding of butter is optional.
Kulcha / Plain kulcha with butter
Kulcha / plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is ideal for lunch or weekend dinner.
- 2 cup maida
- 3/4 teaspoon baking powder
- 2 tablespoon curd
- 2 tablespoon oil
- 4 tablespoon milk
- warm water
- 1 tablespoon kalonji
- 1 tablespoon chopped coriander
- maida for dusting
Sieve the flour along with salt and baking powder in a wide bowl.
Add oil and curd.
Put milk and mix the ingredients.
Add warm water and knead to a soft dough.
Cover with a thin cloth and keep it aside for two hours.
Knead the dough well. Make eight balls of it.
Take a ball of the dough and roll it into a 4 inch diameter circle.
Sprinkle some kalonji and chopped coriander over it. Roll it again.
Heat an iron skillet.
Smear some water on the beneath surface of the rolled kulcha and put it over the skillet. Let cook on medium flame.
Once the spots are seen, turn the skillet and hold it directly over the flame for a few seconds. Once the brown spots are seen, remove
- Equal measure of wheat flour and maida also can be used.
- Sesame seed can be used instead of kalonji.
- Butter is optional.
- Use iron skillet as it helps in sticking the flatbread to it.
- Alternatively, you can roast like phulka, if you are unable to do.
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