Kitchen Prepare Food: Kulcha (Punjabi Flatbread)
Today, we bring you a Special Edition of Kitchen Prepare. Focusing on Kulcha.
Make sure you bring out the best in you with our recipes and methods to serve your family and friends.
Kulcha (Punjabi Flatbread)
Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. We’ll be using a skillet.
Traditionally kulchas are served with spicy chole (chickpeas). This delicious combination is known as “Chole kulcha”. This is also another popular street food.
The recipe will serve 2.
- 1 cup of all-purpose flour (plain flour or maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Approx. 1/4 cup milk use as needed
- 1/2 teaspoon sugar
- 1 tablespoon oil
- 2 tablespoon yoghurt (Curd or Dahi)
Keep in Mind:
- 1/4 cup of all-purpose flour for rolling
- 1/2 teaspoon nigella seeds (kalaunji)
- 1 tablespoon cilantro chopped (hara dhania)
- 1 tablespoon clarified butter, ghee
- In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing of all the ingredients.
- Add oil and yoghurt to the flour and mix it well, add milk as needed to make the soft dough. The dough should be soft but not be sticking to hand. Knead the dough to make smooth and pliable.
- Cover the dough and let it sit for about 2 hrs.
- Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough starts sticking to the rolling pin or rolling surface dust little more dry flour.
- Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
- Place the kulcha over the skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
- When the kulcha starts to change colour and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
- Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
- Kulcha is ready, butter the kulcha before serving.
Traditionally kulchas are served with Punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.
Ready to serve.