Kulcha recipe with step by step detailed pictures for beginners to learn. You can make it with a mixture of wheat flour and maida too.
I eat garlic naan usually when I order north Indian flat breads at restaurants. Kulcha is Vj's favorite. When we go to Kailash parbhat, Vj orders this every time.
I always stick to my favorite chaats there and have any left over that Aj orders. When I was thinking of posting some North Indian lunch menu last week, I thought of making dal makhani but was not sure of what to make for bread. I thought for a change, instead of roti or naan, I will try this kulcha.
About
Kulcha is an Indian leavened flatbread with leavening agents to make it soft and give it's texture. It is widely made in north India and popular in restaurants.
It is typically made in tandoor oven but can be recreated at home over stove top or even bake it in oven.
Its easy
Its not complicated as you think. It's very easy. And we are gonna make only one or two for a person, so no worries. I made only 4 and I think its perfect for lunch time along with other dishes.
I referred recipe from Khanakazhana, but adapted to make it as plain/ butter kulchas. Make it plain or with sesame seeds sprinkled, brush it with butter to make it more tastier.
Top tip
While rolling, it is common for the dough to shrink and we have to keep on rolling over and over. My trick to roll kulcha without it shrinking is oil the rolling platform. This helps the dough to keep it in place.
Smear water in one side and put the water applied side to the hot pan. This not only helps in sticking the kulcha to pan so that you can directly hold it over flame. But also it gives perfect texture and browning just like restaurant style.
FAQs
What is the difference between kulcha and a Naan?
Naan uses yeast while kulcha does not. This is the main difference I notice. Also naan is thicker and had different texture than kulcha.
Can I make it with atta (wheat flour)?
Yes, you can replace all purpose flour with wheat flour. The texture is slightly different but it can be done.
How to bake kulcha in oven?
Pre heat oven at 250 deg C (482 F) or the maximum temperature it allows for 15 mins.
Dust the baking tray with little flour and spread it evenly. Place the rolled kulcha over it and bake for 5 mins (keep an eye after 3 mins) or as needed. I like to choose top rack for brown spots on top.
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Stepwise photos
1. Mix flour, baking powder, baking soda and sieve it to make sure even mixing. In a mixing bowl, place the flour and make a dent in the middle. Add sugar, salt, curd and milk.
2. Gather to make a dough and knead for a minute. Rest aside covered properly for an hour. Again knead well to make the dough smooth.
3. Divide into 4 equal balls. Roll with generous dusting over a counter top. When its half rolled, add few drops of oil and spread it. Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking.
4. Do not worry about the shape. Take the rolled kulcha in your hand and sprinkle some sesame seeds and chopped coriander leaves.
5. Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.
6. Heat a tawa and now spread little water on the top of rolled kulcha. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down.
Cook covered in medium flame. (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top)
7. Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down. Wait till brown spot appears and brush it with butter.
Serve with any rich side dish like paneer based gravies or others like dal makhani as I did.
Recipe card
Kulcha recipe
Ingredients
- 1 cup All purpose flour Maida
- ¼ cup Milk plus as needed
- 1 tablespoon Curd
- ½ teaspoon Baking powder
- ¼ teaspoon Cooking soda
- 1 teaspoon Sugar
- ½ teaspoon Salt or as needed
- 1 tablespoon Sesame seeds
- 2 tablespoon Coriander leaves
- Oil - As needed
- Butter - As needed
Instructions
- Mix flour, baking powder, baking soda and sieve it to make sure even mixing.
- In a mixing bowl, place the flour and make a dent in the middle. Add sugar, salt, curd and milk.
- Gather to make a dough and knead for a minute. Rest aside covered properly for an hour. Again knead well to make the dough smooth.
- Divide into 4 equal balls. Roll with generous dusting over a counter top.
- When its half rolled, add few drops of oil and spread it. Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking.
- Do not worry about the shape. Take the rolled kulcha in ur hand and sprinkle some sesame seeds and chopped coriander leaves.
- Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.
- Heat a tawa and now spread little water on the top of rolled kulcha.
- Take it carefully and put it over the hot tawa in such a way that the water brushed side is down.
- Cook covered in medium flame. (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top)
- Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down. Wait till brown spot appears and brush it with butter.
Notes
- Adding oil while rolling ensure easy rolling without shrinking. I found it while I was rolling and found it helpful.
- You can use white sesame too.
- Roll it thin otherwise, it will be looking like naan.
- To avoid watery bottom, always keep kulcha in a bamboo basket or over a clean kitchen cloth or wire rack.
anusha praveen says
i always prefer kulcha to naan. Its light, easy to make and easy to eat although i make it with WWF and APF in a 50 50 ratio. That basket looks so cute
Mahalakshmi says
kulcha is my favourite..... very super photos!!!
ritika shah says
Hey
The water is to be sprinkled on the coriander sprinkled surface or the opposite side??
Dipti Joshi says
Love the way of sticking sesame seeds and coriander. 🙂
Ramya Sabareesan says
Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.
Ramya Sabareesan says
Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.
Ramya Sabareesan says
Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.
AparnaRajeshkumar says
I have tasted this never thought of making at home 😀 very clear photo
Anu Anand says
Love the picture raji. Perfect kulchas.
ShravsCookBookBlog says
I was planning to make kulchas and here it is......black sesame seeds look beautiful on plain white kulchas...
Ruchi Indu says
Lovely Kulchas!!! The black sesame seeds and coriander leaves are giving it a lovely colour
Raks anand says
Opposite side. The side which is plain.
Divya.M says
Lovely recipe. ...pics r gr8
Divya.M says
Lovely recipe. ...pics r gr8
Veena Theagarajan says
perfectly done.. my kids fav
jeyashri suresh says
Lovely kulchas. I have been thinking for a very long time to try out kulchas.Nicely explained
Sowmya Madhavan says
Very nicely made..
nandoos Kitchen says
Lovely kulchas Raji.. Very well prepared.
divya says
wow....looks sooo tempting n perfectly made...
Subhashini Subburaj says
That looks tempting... do any one have any idea hot to cook pulka/kulcha over glass top stove...
Hamaree Rasoi says
So soft it and delicious looking kulchas. Irresistible just by looking into it.
Deepa
Preetha Soumyan says
So soft....and beautiful looking kulchas.... lovely presentation
SS says
Even m new to department called kitchen after marriage, now i just blindly follow ur website, guess m blessed 😛 coz wot eva i tried from ur site has turned the way it should be. i have crossed one step ahead than my MIL 🙂 all credit goes only to Raks...Just one word- ur 'AWESOME'...!
Vimitha Anand says
Looks so soft and yummy raks.
Sandhya Khattri says
Kulchas are my all time favorite, very well explained post. Thanks for sharing this recipe.
Swathi J says
Thanks for the post. I tried this today and came out very well.. Happy that I can make kulchas at home :). I prepared Aloo Dum as side dish (from ur blog). It was awesome.
Sugan says
I have been thinking for a very long time to try out kulchas.well explained
will try soon and let u know how it came.
Raks anand says
That's awesom Swathi 🙂 Thank you so much. Nest time, you can send me a picture as well to my mail ID [email protected] so that I can share it in my Facebook page.
Raks anand says
Aww... thank you 🙂
Raks anand says
Simply flip and cook over tawa itself.
Lily says
These look delicious. I too usually only have garlic naan so I'll have to try these for something new!
mullaimadavan says
Raji, you have a wonderful blog with good collection of recipes all neatly done! Luv your photos too! Kulchas look yummy!
Sathya Priya says
This looks wonderful raji ..I will try it home ...Will ask my doubts by then ...Wonderful clicks as usual
Kavita Suresh says
I made this a couple of days back and sorry that I dint reply earlier; it was soooooooooooo soft, all loved it.. Thanks a ton for inspiring me. i had never eaten Kulchas in my life. 😉
Suruchi Lahoti says
I tried this and it came out really nice.. Thank You 🙂 I would like to add just one thing, the milk quantity was a lil too much for 1 cup of maida. I added some more maida as the dough was very sticky.
abhishek tayal says
awesome
Sruthi Govindaraj says
i tried this kulcha..it came out very well...its better than what v get outside....again 1 cup milk is bit too much.taste grt!!!!!
Ramyashree Joshi says
Raks you're just awesome!! Soon after my wedding I flied to Malaysia!! And joining kitchen department was really challenging one for me. Whenever my hubby invited his colleagues home for lunch or dinner, I used to open ur blog for yummy recipes and really it helped me a lot. Thanks a ton Raksha. Today I tried this kulcha and it came out so nicely!! Unbelievable. Thanks again :):)
Rashida Shaikh says
Hi Rak's,
I referred your recipe and served with Chicken Almond Curry, everyone appreciated it,thanks for sharing the recipe.
I've posted it on my blog.Do check if you have time.
Happy blogging!
Shalini Mohan Poojari says
The Kulcha looks inviting. I will soon try this. Pls. suggest, Kulcha needs to be rolled thin as chapatti or thick.
Raks anand says
Slightly thicker than chapati
sudar's vizhi says
hai, i tried this kulcha, but it was very sticky and happen to be many holes on it...but the taste was good..i am not sure where is my mistake.
Raks anand says
May be you added baking powder and baking soda more?
murraya koeniji says
Hi raks, I just doubled your recipe and kept dough to rest....May I ask, why yeast is not added to this recipe? Usually I see it in most kulcha recipes,....what's the deal with adding or omitting? 🙂
Unknown says
I wanted to ask if it is possible to make it without baking powder and soda
Raks anand says
Naan needs yeast, for kulcha no need 🙂 Yeast makes the dough rise and ferment the dough.
Raks anand says
You may not get soft and spongy texture 🙂
murraya koeniji says
Thank you raks 🙂 by the way wanted to let you know that my kulcha turned d out well after following your recipe 🙂
Uma Venkat says
Tried today and it was awesome...followed ur recipe to the core..superb raks
Our Friends says
any subsitutions to milk as i am intolerant to it? can i sub it to buttermilk?
Raks anand says
Yes you can substitute with buttermilk and try.
Unknown says
Wat wil happen if baking soda is not there?
Raks anand says
Softness wont be there also the bubbles wont be like this, look will get different.
ROHINI says
Is baking soda and cooking soda same or different? I'm planning to make kulcha today. Please help
Raks anand says
Both are same.
ROHINI says
Thanks raks
Songstress Noopur Kashyap says
Thank you so much...
Sandhya says
Hi Raji,
Thanks so much for sharing the recipe. My DH and kids love them, never tried it at home. Could you please clarify few doubts. Is it good for school lunch box? Because am working is it ok If I prepare the dough overnight ( in fridge) and prepare in the morning? Do u think it should be ok .Sorry for too many questions ��
Raks anand says
Yes sure, you can refrigerate overnight and make in the morning, but make sure to bring to room temperature before rolling. it is good for lunch box, yes. Wrap in an aluminium foil once its in room temperature.
Raks anand says
Yes you can, you can try at 250 C or maximum in your oven.
Harpreet Kaur says
Can I grill in my otg if yes please tell me the temperature of otg and time
Srividhya Rameshbabu says
Can I do the same with wheat and maida equal proportions
Srividhya Rameshbabu says
Can I do the same with wheat and maida half proportion
Raks Anand says
Yes you can sure make with maida and atta 50 50.