Meal Prep · North Indian
Kulcha
Soft, fluffy leavened flatbreads, perfect for soaking up rich North Indian curries.
Ingredients
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Step-by-step- In a large bowl, combine flour, baking soda, baking powder, sugar, and salt. Mix well.
- Add yogurt and oil/ghee to the dry ingredients, mixing with your fingertips until crumbly.
- Gradually add warm water, kneading to form a soft, pliable dough. Cover with a damp cloth and let it rest in a warm place for at least 2 hours, or until doubled in size.
- Once proofed, gently punch down the dough and divide it into 6 equal portions.
- Take one portion, flatten it slightly, sprinkle with some chopped coriander and kalonji, and roll it into an oval or round shape (about 6-7 inches in diameter) using a rolling pin.
- Heat a tawa or non-stick pan over medium-high heat. Place the rolled kulcha on the hot tawa.
- Cook for about 1-2 minutes until bubbles appear on the surface, then flip and cook the other side for another 1-2 minutes until golden brown spots appear.
- Press gently with a spatula to ensure even cooking and puffing. Alternatively, you can briefly transfer the cooked kulcha directly over an open flame for a smoky finish (optional).
- Brush generously with melted butter or ghee immediately after taking it off the tawa.
- Repeat with the remaining dough portions. Serve hot with chole, dal makhani, or any curry of your choice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Fat | 8 g |
| Carbohydrates | 38 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover Kulcha in an airtight container or zip-top bag once cooled completely. Layer with parchment paper to prevent sticking.
Freezer Up to 1 month
Wrap individual cooked and cooled Kulcha tightly in plastic wrap, then place in a freezer-safe bag. To freeze raw dough, flatten portions, layer with parchment, and freeze in an airtight container. Thaw overnight in the fridge before rolling and cooking.
Reheat Stovetop/Microwave
For best results, reheat on a lightly greased tawa over medium heat until soft and warm, about 1-2 minutes per side. You can also microwave for 30-60 seconds, but they may lose some crispness.
Chef’s Corner
- Ensure your yogurt is at room temperature and slightly sour for the best leavening and flavor in the dough.
- Don’t over-knead the dough after the first proof; just gently punch down and divide to maintain its airy texture.
- For a more authentic ‘Amritsari Kulcha’ experience, you can stuff the kulcha with a spiced potato or paneer filling before rolling.
