I have tried Kulcha only once when i prepared
Punjabi lunch menu and that too it was stuffed Amritsari aloo kulcha,not the plain one.I have forgotten the taste of all the other recipes i tried for that Punjabi platter but i still remember the softness of the kulcha i made.At that time,i had followed the recipe from “
The Hindu-Food Safari” Section which was an excellent,fool proof,easy kulcha recipe without yeast.So i made this plain kulcha following the same recipe for our Sunday breakfast.Kulchas are meant to be thick & round but i made it thin as per my family’s likings & i am bad in making shapes
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.It came out really awesome.I couldn’t believe when Raksha had 3 kulchas and asked for more
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.Not just Raksha,even Sendhil & myself loved its softness very much, though we felt bad about the maida used in it
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.Sendhil was asking me the difference between Naan & kulcha.So i browsed & found some points which i have shared them below.He told me to try the same recipe with wheat flour too.I must give it a try.I made Restaurant style dal fry as side dish for Kulcha.It was a lovely combo.Friends,try this plain kulcha recipe without yeast.I am sure u won’t regret it
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.Just grease the kulchas with butter or ghee & relish it with the most popular side dish
Punjabi Chole.It will taste heaven i say !
Here is difference between kulcha & naan for your reference
Naan Vs Kulcha- Naan and Kulcha are flatbreads that have Indian origin. While Naan is the more celebrated type of bread, Kulcha is a typical Punjabi bread that has old Punjabi traditions.
- Naan is made in oven or earthen ware made of clay using charcoal to provide heat to cook the bread whereas Kulcha can be made on stove top too.
- Naan is made with yeast and sometimes with milk and yogurt to make it soft and also to give it a bounce. But Kulchas are made using baking powder,baking soda,milk & yogurt to give softness.
- Although Kulcha is similar to naan in looks and flavor, it is typically thicker and fluffier than naan.
- Naans are usually oblong in shape while Kulchas are round.
Source :
http://www.differencebetween.com/difference-between-naan-and-vs-kulcha/Ok,Lets see how to make this soft kulcha recipe with stepwise pictures.
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Kulcha Recipe
![Kulcha Recipe]( "Kulcha Recipe")
Plain kulcha recipe without yeastCuisine:Indian
Category:North Indian Main
Yields: 12-15 nos
Prep time:60 Minutes
Cook time:2 Minutes
Total time:62 Minutes
INGREDIENTS
For the dough
- Maida/All purpose flour - 2 cups
- Baking powder - 1 tsp
- Cooking soda - 1/2 tsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Cooking oil - 3 tbsp
- Curd - 1/4 cup ( I used curd in semi solid consistency)
- Warm milk - 1/4 cup
- Warm water - 1/4 cup
- Butter or oil - to grease the kulchas
- Kalonji seeds or Black sesame seeds - to sprinkle
- Coriander leaves - few
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METHOD
- In a wide bowl,sieve the maida,baking powder,cooking soda & salt.Make a well in the center & add the oil,sugar and curd.Mix well to make a crumbly mixture.
![Kulcha recipe-1]( "Kulcha recipe-1")
- Now add the warm milk and mix well.Lastly add the warm water little by little & make a soft,non-sticky dough.Knead it for 2 minutes and set aside.Making a non-sticky dough step is very important to get a super soft kulcha.Cover the dough with a damp cloth and let it rest for minimum of one hour( I rest it for only one hour and not more than that)
![kulcha recipe-2]( "kulcha recipe-2")
- After an hour,take the dough and make golf sized balls.Cover all the balls till use.Take one ball and dust it with maida only once.
![Kulcha recipe-3]( "Kulcha recipe-3")
![Kulcha recipe-4]( "Kulcha recipe-4")
- Roll it to a thick,round shaped kulcha and sprinkle some kalonji seeds & chopped coriander leaves on one side of kulcha.Just press it well with ur hands or using the rolling pin roll it over the kulcha.They will be studded well.
![kulcha recipe-5]( "kulcha recipe-5")
- Now heat a weightless non-stick dosa pan.Take a kulcha and apply water on one side.Drop the kulcha onto the pan such that the water applied side should face down and kalonji side should be up.Refer picture below.
![Kulcha recipe-6]( "Kulcha recipe-6")
- As soon as u put the kulcha, u can see some bubbles appearing all over the kulcha.Immediately flip the pan & show it over the burner.The flame should be high.Dark spots will appear over kulcha.Remove it in few seconds.(As we have applied water,kulcha will stick to the pan and it won’t fall off easily while u flip the dosa pan.Suppose if the kulcha falls down,use a tong and cook it for few seconds over the flame & remove) If u don’t want to flip the dosa pan,u can just remove the kulcha & cook it over direct high flame for few seconds and remove.
![Kulcha recipe-7]( "Kulcha recipe-7")
- Grease it with butter or ghee & serve it hot with Punjabi chole,any paneer gravy or dal !
![Kulcha recipe-8]( "Kulcha recipe-8")
Enjoy ! |
Note
- Addition of warm milk & warm water is important for making soft kulcha.You can use milk alone instead of adding water.
- The dough should be non-sticky & soft.So please add milk & water very carefully.
- Resting the dough for minimum one hour is very important because the baking powder,soda & yogurt reacts well & makes the kulcha soft.
- If u are concerned about maida,replace it with wheat flour & give a try.I hope it will come out well.
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Try this easy,super soft kulcha at home.I served it with dal fry,pickle & curd.It was awesome !
I love with pickle more than other sides
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.But most of my attempts were flop shows
.It may be due to the wrong proportions of rava,rice flour & maida or the consistency of batter might not be right.When i told this to my friend Shalini,she suggested her fail proof rava dosa recipe which she has been successfully making it for years.I tried it yesterday for our Sunday breakfast.It came out unbelievably great!Sendhil loved it a lot & had more dosas.I became very happy,excited & i immediately called my dear Shalu to thank her.I must also thank Vahchef for some additional tips i learnt by watching his video.Friends,try this recipe.I am sure you won’t be disappointed with the results.Also don’t forget to follow the tips i have shared in this post which helps you to make perfect lacy rava dosa.Ok,Over to the recipe with a picture
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.It came out really awesome.I couldn’t believe when Raksha had 3 kulchas and asked for more
.Not just Raksha,even Sendhil & myself loved its softness very much, though we felt bad about the maida used in it
.Sendhil was asking me the difference between Naan & kulcha.So i browsed & found some points which i have shared them below.He told me to try the same recipe with wheat flour too.I must give it a try.I made Restaurant style dal fry as side dish for Kulcha.It was a lovely combo.Friends,try this plain kulcha recipe without yeast.I am sure u won’t regret it
Lets see how to make gobi manchurian at home easily !
.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
.Friends, don’t forget to try this cake if u have Mother’s Recipe Semiya Payasam Mix in hand
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.We both enjoyed this cake with one spoon in one mug
,hope u can understand what i mean here
.You can make any variations to this recipe.It comes out well in all the ways.Try it & let me know how it turned out for you!
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.If u are a brinjal & fennel seeds lover,then this recipe is for u.Tomorrow I will share mysore rasam recipe.Friends,try this spicy brinjal fry for Rasam or More kuzhambu.It takes very less time to prepare in busy mornings and u can pack it for your lunch box as well.I am sure your friends will ask the recipe
