Kulcha is a traditional North Indian flatbread that originated in the region of Punjab. Made with maida (all-purpose flour), yogurt, and a leavening agent, Kulchas are known for their soft, fluffy texture and slightly crispy exterior. Traditionally baked in a clay oven called a tandoor, Kulchas are often stuffed with a variety of fillings, such as spiced potatoes, paneer, or mixed vegetables. They are typically enjoyed with spicy curries, yogurt dips, and pickles, making them a popular choice for breakfast, lunch, or dinner.
Choice of fillingpotato, paneer, or mixed vegetables
Instructions
Pre-Cooking Prep Steps
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Mix well.
Add the oil and whisked yogurt to the dry ingredients, mixing until a crumbly texture forms.
Gradually add water, a little at a time, and knead the dough until it is smooth and soft. The dough should be slightly sticky but not wet. Kneading should take about 8-10 minutes.
Cover the dough with a damp cloth and let it rest for 2-3 hours at room temperature.
While the dough is resting, prepare your choice of filling. For example, for aloo kulcha, mix mashed potatoes, chopped onions, green chilies, coriander leaves, cumin seeds, and salt. Set aside.
Cooking Steps
After the dough has rested, divide it into equal portions (approximately 8-10 balls).
Roll each portion of dough into a smooth ball between your palms, then flatten slightly.
Take a flattened dough ball and roll it out into a small circle, about 3-4 inches in diameter, using a rolling pin and lightly dusting the work surface with flour.
Place a portion of the prepared filling in the center of the dough circle, and gather the edges of the dough to seal the filling inside, forming a stuffed dough ball. Gently press down to flatten it.
Lightly dust the work surface with flour again and carefully roll out the stuffed dough ball into a 6-7 inch circle, taking care not to tear the dough or let the filling spill out.
Preheat a non-stick tava or skillet over medium heat. Place the rolled-out kulcha onto the hot tava, with the side that had contact with the work surface facing down.
Cook the kulcha for 1-2 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown spots appear on the bottom side.
Optionally, you can brush the cooked kulcha with butter or ghee to enhance its flavor.
Transfer the cooked kulcha to a serving plate and cover it with a clean cloth to keep it warm. Repeat the process for the remaining dough and filling.
Serve the kulchas hot, accompanied by your choice of curry, yogurt dip, or pickles.