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4.75 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.
Prep Time15 mins
Cook Time15 mins
Resting time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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


  • 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.


  • 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.