Also known as bread kulcha due to their thickish soft, bread like texture. In this recipe,similar to no yeast naan, I use yogurt +baking powder+ baking soda to leaven the flour and create that airy texture. You can easily make at home on tawa without oven or tandoor(that’s how I make tandoori roti too). All over streets of Delhi, you will find roadside carts (redi) selling matar-kulcha. Together, matar chaat and kulcha make for a lip smacking delhi chaat experience. Mom used to make matar often especially during summers and we would buy kulcha from the nearest bread wala. Sometimes due to high demand, he would run out especially towards the evening. Then, she would reluctantly but quickly make kulcha at home. Being short on time, she used yogurt for leavening. When we went to Kashmiri gate in Old Delhi, I used to get bread kulcha and paneer bhurji sandwich from a favorite joint. It has been so many years, however I still remember how tasty it used to be. You can use these kulcha to make flatbread sandwiches, I often stuff paneer bhurji in between two and toast to make one. These bread kulchas are smaller and thickish, they have a spongy texture similar to white bread and they are so good on their own with a cup of chai. Whenever we crave them, the only option is to make at home because I have not seen them in indian stores or in indian restaurants. Restaurants here mostly have Amritsari kulcha. Those are different in texture and taste.
What is difference between Naan & Kulcha?
Both Naan and Kulcha are made using refined white flour(maida), leavening agents and water. The main differences are in the texture, thickness and taste. Firstly, the dough of naan is a rich dough, sometimes kneaded using milk and/or eggs. Secondly, traditional naan sold at restaurants in India are rolled thin in a tear drop shape.Naan has a crispy bite to it with charred spots from high heat of tandoor. Depending on which part of the country, there are different kinds of kulcha. Amritsari stuffed kulcha are not leavened using yeast, are round in shape and stuffed with a potato, onion or paneer filling and they have a flakiness or laccha (layers a bit similar to puff pastry). Plain kulchas are leavened with yeast and topped with garlic, onion seeds, dried herbs for flavoring.
Ingredients (Notes)
To make these kulcha you need basic ingredients which you probably already have at home.
All Purpose Flour (Maida) Yogurt- Slightly Sour. If you can use indian style dahi(curd), its the best. Baking Powder & Soda Oil + Water Salt & Sugar For Topping - Black Garlic or Kalonji (Nigella seeds) & Chopped Cilantro.
How To Make Kulcha at Home
Start by mixing together water, yogurt and oil. I usually add them to a measuring cup with spout so that it’s easy to pour. In a bowl, mix together all purpose flour, baking powder, baking soda, sugar and salt.
Make a well in the center of flour and pour in the yogurt mix. Using your fingers or a spoon gently start mixing yogurt with flour. Don’t start knead immediately. Once the flour and liquids have been mixed then start kneading with gentle hands. Knead for good 3-5 minutes to make a soft and smooth dough. The dough should not be stiff (oil your hands if needed while kneading).
Bring the dough into a ball, cover with a damp cloth and leave it to ferment for 4-5 hours. Knead the fermented dough again for 2-3 minutes.
Divide the dough into 6-8 equal portions.Roll into small balls. Flatten the balls and using a rolling pin, roll into a 4 or 5inch circle. If the sough is smooth, you won’t need any dry flour dusting, if needed use a little oil. Sprinkle the nigella seeds and cilantro and roll once or twice to make sure that they stick.
Warm up a heavy tawa (griddle). Make sure that the tawa is hot. Place the kulcha on tawa. In 30-35 seconds it will start to puff up a bit. Using tongs or flat spatula flip the kulcha, sprinkle a little water on tawa and cover immediately. Let cook in steam for 20-25 seconds or so.If you are serving rightaway you can cook it a little bit till golden spots appear.
Brush some melted butter or ghee. Serve. Cook them very lightly if you are storing them for later use.
How Can I Make Vegan Kulcha?
Substitute yogurt with any nut based yogurt like cashew or almond to make the dough. Due to baking powder and baking soda, it will work fine.
Few Tips
Don’t use a very thick or very watery yogurt. It is better if the yogurt has a little tang. For fermenting you can leave it on the kitchen counter during summers. If you are making during cold months, place the dough inside the oven, microwave or any warm place. Rest the dough well for good 4-5 hours. This not only helps in fermentation but make rolling the dough easy(dough won’t shrink). You can add 1 teaspoon of fine crushed kasuri methi to the dough for a nice flavor. You can use white sesame, nigella seeds, red chilli flakes or black poppy seeds as well.
Storing
You can store kulcha in the fridge for 3-4 days. Dont brown the kulcha a lot if you plan to store them. Take the kulcha out from the fridge and reheat on a hot tawa on both sides until golden spots appear. Brush with butter and serve. You can easily freeze these kulcha. Cool lightly cooked kulcha completely. Layer in a single layer on a baking sheet lined with foil or wax paper. Freeze them individually first. Then pop into a ziplock bag and store for 2 months. Reheat as mentioned above.
