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    Home » Recipes » Roti

    Kulcha recipe | Plain kulcha recipe | Homemade kulcha

    February 18, 2014 by Raks Anand 64 Comments / Jump to Recipe

    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.

    kulcha-recipe
    Jump to:
    • About
    • Its easy
    • Top tip
    • FAQs
    • Related posts
    • Recipe card
    • Stepwise photos

    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.

    kulcha recipe

    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 browned spots on top.

    Related posts

    You may also like

    • Tandoori roti
    • Rumali roti
    • Pudina paratha

    Goes well with

    • Dal makhani
    • Veg palak gravy
    • Paneer butter masala

    Check out my Aloo kulcha, Onion kulcha

    Recipe card

    kulcha-recipe
    Print Pin
    5 from 4 votes

    Kulcha recipe

    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.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting time 1 hour
    Servings 4
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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.

    dough

    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.

    kulcha dough

    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.

    divide, roll

    4. Do not worry about the shape. Take the rolled kulcha in your hand and sprinkle some sesame seeds and chopped coriander leaves.

    roll

    5. Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.

    roll

    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)

    cook covered

    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.

    brush

    Serve with any rich side dish like paneer based gravies or others like dal makhani as I did.

    kulcha recipe

    Other Simple roti recipes

    • Onion kulcha recipe
      Onion Kulcha, Stove top Onion kulcha
    • jowar-onion-roti
      Jowar onion roti, Sorghum flour roti
    • tandoori-roti-recipe
      Tandoori roti recipe, tandoori style roti in tawa
    • roti pin wheels - leftover chapati recipes
      Leftover chapati recipes - Roti pinwheel bites

    Reader Interactions

    Comments

    1. anusha praveen

      February 18, 2014 at 7:04 am

      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

      Reply
    2. Mahalakshmi

      February 18, 2014 at 7:17 am

      kulcha is my favourite..... very super photos!!!

      Reply
    3. ritika shah

      February 18, 2014 at 7:18 am

      Hey
      The water is to be sprinkled on the coriander sprinkled surface or the opposite side??

      Reply
    4. Dipti Joshi

      February 18, 2014 at 7:22 am

      Love the way of sticking sesame seeds and coriander. 🙂

      Reply
    5. Ramya Sabareesan

      February 18, 2014 at 7:24 am

      Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.

      Reply
    6. Ramya Sabareesan

      February 18, 2014 at 7:25 am

      Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.

      Reply
    7. Ramya Sabareesan

      February 18, 2014 at 7:25 am

      Stuffed Kulcha is my all time favourite. Thanks for sharing this recipe. Will try it for sure.

      Reply
    8. AparnaRajeshkumar

      February 18, 2014 at 7:37 am

      I have tasted this never thought of making at home 😀 very clear photo

      Reply
    9. Anu Anand

      February 18, 2014 at 7:43 am

      Love the picture raji. Perfect kulchas.

      Reply
    10. ShravsCookBookBlog

      February 18, 2014 at 10:19 am

      I was planning to make kulchas and here it is......black sesame seeds look beautiful on plain white kulchas...

      Reply
    11. Ruchi Indu

      February 18, 2014 at 10:52 am

      Lovely Kulchas!!! The black sesame seeds and coriander leaves are giving it a lovely colour

      Reply
    12. Raks anand

      February 18, 2014 at 11:05 am

      Opposite side. The side which is plain.

      Reply
    13. Divya.M

      February 18, 2014 at 11:38 am

      Lovely recipe. ...pics r gr8

      Reply
    14. Divya.M

      February 18, 2014 at 11:38 am

      Lovely recipe. ...pics r gr8

      Reply
    15. Veena Theagarajan

      February 18, 2014 at 12:30 pm

      perfectly done.. my kids fav

      Reply
    16. jeyashri suresh

      February 18, 2014 at 1:35 pm

      Lovely kulchas. I have been thinking for a very long time to try out kulchas.Nicely explained

      Reply
    17. Sowmya Madhavan

      February 18, 2014 at 1:48 pm

      Very nicely made..

      Reply
    18. nandoos Kitchen

      February 18, 2014 at 2:15 pm

      Lovely kulchas Raji.. Very well prepared.

      Reply
    19. divya

      February 18, 2014 at 3:34 pm

      wow....looks sooo tempting n perfectly made...

      Reply
    20. Subhashini Subburaj

      February 18, 2014 at 3:40 pm

      That looks tempting... do any one have any idea hot to cook pulka/kulcha over glass top stove...

      Reply
    21. Hamaree Rasoi

      February 18, 2014 at 4:01 pm

      So soft it and delicious looking kulchas. Irresistible just by looking into it.
      Deepa

      Reply
    22. Preetha Soumyan

      February 18, 2014 at 5:23 pm

      So soft....and beautiful looking kulchas.... lovely presentation

      Reply
    23. SS

      February 18, 2014 at 7:04 pm

      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'...!

      Reply
    24. Vimitha Anand

      February 18, 2014 at 10:39 pm

      Looks so soft and yummy raks.

      Reply
    25. Sandhya Khattri

      February 19, 2014 at 5:21 am

      Kulchas are my all time favorite, very well explained post. Thanks for sharing this recipe.

      Reply
    26. Swathi J

      February 19, 2014 at 7:22 am

      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.

      Reply
    27. Sugan

      February 19, 2014 at 7:23 am

      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.

      Reply
    28. Raks anand

      February 19, 2014 at 7:50 am

      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.

      Reply
    29. Raks anand

      February 19, 2014 at 7:51 am

      Aww... thank you 🙂

      Reply
    30. Raks anand

      February 19, 2014 at 7:51 am

      Simply flip and cook over tawa itself.

      Reply
    31. Lily

      February 19, 2014 at 8:21 am

      These look delicious. I too usually only have garlic naan so I'll have to try these for something new!

      Reply
    32. mullaimadavan

      February 19, 2014 at 9:43 pm

      Raji, you have a wonderful blog with good collection of recipes all neatly done! Luv your photos too! Kulchas look yummy!

      Reply
    33. Sathya Priya

      February 21, 2014 at 4:41 pm

      This looks wonderful raji ..I will try it home ...Will ask my doubts by then ...Wonderful clicks as usual

      Reply
    34. Kavita Suresh

      March 02, 2014 at 9:16 am

      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. 😉

      Reply
    35. Suruchi Lahoti

      April 05, 2014 at 3:51 pm

      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.

      Reply
    36. abhishek tayal

      May 27, 2014 at 3:11 pm

      awesome

      Reply
    37. Sruthi Govindaraj

      July 06, 2014 at 8:14 am

      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!!!!!

      Reply
    38. Ramyashree Joshi

      August 08, 2014 at 1:36 pm

      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 :):)

      Reply
    39. Rashida Shaikh

      September 23, 2014 at 10:01 am

      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!

      Reply
    40. Shalini Mohan Poojari

      January 03, 2015 at 9:59 pm

      The Kulcha looks inviting. I will soon try this. Pls. suggest, Kulcha needs to be rolled thin as chapatti or thick.

      Reply
    41. Raks anand

      January 03, 2015 at 10:16 pm

      Slightly thicker than chapati

      Reply
    42. sudar's vizhi

      September 18, 2015 at 1:01 am

      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.

      Reply
    43. Raks anand

      September 18, 2015 at 1:05 am

      May be you added baking powder and baking soda more?

      Reply
    44. murraya koeniji

      October 13, 2015 at 5:47 am

      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? 🙂

      Reply
    45. Unknown

      October 22, 2015 at 6:25 am

      I wanted to ask if it is possible to make it without baking powder and soda

      Reply
    46. Raks anand

      October 22, 2015 at 6:32 am

      Naan needs yeast, for kulcha no need 🙂 Yeast makes the dough rise and ferment the dough.

      Reply
    47. Raks anand

      October 22, 2015 at 6:33 am

      You may not get soft and spongy texture 🙂

      Reply
    48. murraya koeniji

      October 23, 2015 at 5:18 am

      Thank you raks 🙂 by the way wanted to let you know that my kulcha turned d out well after following your recipe 🙂

      Reply
    49. Uma Venkat

      October 28, 2015 at 1:18 pm

      Tried today and it was awesome...followed ur recipe to the core..superb raks

      Reply
    50. Our Friends

      December 02, 2015 at 12:20 am

      any subsitutions to milk as i am intolerant to it? can i sub it to buttermilk?

      Reply
    51. Raks anand

      December 02, 2015 at 2:08 am

      Yes you can substitute with buttermilk and try.

      Reply
    52. Unknown

      January 21, 2016 at 9:01 am

      Wat wil happen if baking soda is not there?

      Reply
    53. Raks anand

      January 21, 2016 at 9:05 am

      Softness wont be there also the bubbles wont be like this, look will get different.

      Reply
    54. ROHINI

      February 21, 2016 at 1:25 am

      Is baking soda and cooking soda same or different? I'm planning to make kulcha today. Please help

      Reply
    55. Raks anand

      February 21, 2016 at 1:33 am

      Both are same.

      Reply
    56. ROHINI

      February 22, 2016 at 7:13 am

      Thanks raks

      Reply
    57. Songstress Noopur Kashyap

      May 16, 2016 at 12:47 am

      Thank you so much...

      Reply
    58. Sandhya

      March 13, 2017 at 12:51 pm

      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 ��

      Reply
    59. Raks anand

      March 13, 2017 at 12:54 pm

      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.

      Reply
    60. Raks anand

      July 25, 2017 at 10:48 am

      Yes you can, you can try at 250 C or maximum in your oven.

      Reply
    61. Harpreet Kaur

      July 25, 2017 at 10:37 am

      Can I grill in my otg if yes please tell me the temperature of otg and time

      Reply
    62. Srividhya Rameshbabu

      December 18, 2018 at 10:21 pm

      Can I do the same with wheat and maida equal proportions

      Reply
    63. Srividhya Rameshbabu

      December 18, 2018 at 10:21 pm

      Can I do the same with wheat and maida half proportion

      Reply
    64. Raks Anand

      June 17, 2021 at 7:49 am

      Yes you can sure make with maida and atta 50 50.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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