Kulcha

Here’s a soft and tasty Kulcha recipe — a leavened flatbread from North India, traditionally made in a tandoor but easily prepared on a tawa (griddle) at home. Serve it with chole, raita, or pickles for a classic meal.

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🫓 Plain or Stuffed Kulcha Recipe (Tawa-style)

Serves: 4–5 | Prep + Rest Time: 2 hours | Cook Time: ~20 minutes

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🧾 Ingredients

For Dough:

2 cups all-purpose flour (maida)

1/4 cup curd (yogurt)

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp sugar

1/2 tsp salt

1–2 tsp oil or ghee

Water – to knead

Nigella seeds (kalonji) or sesame seeds – for topping (optional)

Chopped coriander – for garnish (optional)

Optional Filling (for Aloo Kulcha):

2 medium boiled potatoes – mashed

1 green chili – chopped

1/2 tsp cumin seeds or ajwain (carom)

1/2 tsp garam masala

1/2 tsp amchur (dry mango powder) or lemon juice

Salt – to taste

Chopped coriander

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🔪 Preparation

1. Prepare the Dough:

In a bowl, mix flour, salt, sugar, baking powder, baking soda.

Add curd and a little water. Knead into a soft, smooth dough.

Add oil/ghee and knead again.

Cover and rest for 1.5 to 2 hours.

2. (Optional) Make the Filling:

Mix mashed potatoes with spices, coriander, and salt. Set aside.

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🍳 Cooking Instructions (Tawa Method)

For Plain Kulcha:

1. Divide dough into equal portions.

2. Roll into oval or round shapes (medium-thick).

3. Sprinkle with kalonji or sesame seeds and press lightly.

4. Heat a tawa (preferably cast iron). Place kulcha with topping side up.

5. Cook on one side till bubbles appear, then flip and cook until golden spots form.

6. Apply ghee or butter and serve hot.

For Stuffed Kulcha:

1. Roll a dough ball slightly, place some filling in the center.

2. Bring edges together to seal. Flatten and gently roll again.

3. Follow same tawa-cooking process as above.

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✅ Serve Hot With:

Chole (chickpea curry)

Pickles & sliced onions

Raita or butter on top

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Would you like a paneer kulcha, Amritsari kulcha, or tandoori oven-style version next?