Kulcha on Stove-top

Sunday, November 22, 2015

Who knew Kulchas can be made at home! I don't make these kulchas very often but when I get bored of Parathas, then I make use of this basic recipe of Kulcha that is perfect portion for two or three. The recipe can be made for both plain kulcha and stuffed kulcha. πŸ˜ƒ

Update 1st June 2017: 
The kulchas in these new images are stuffed with mint and radish filling. I adapted the radish filling recipe from Raks Kitchen blog and added mint leaves to it. Unlike Parathas, kulchas will be thicker so don't try to roll thin after stuffing. 

Kulcha on Stove-top

Every weekend I look forward to two things, one, to step out of my house, and two, F's undivided attention. I am happy if even just one works. Unfortunately this weekend I had neither. πŸ˜” I never got to step out as I got cranky because I woke up late and F was so aloof and in his own world of movies which did not interest me. I leave him to his me-time as it is his weekend after 5 days of work! but there is always a heart and brain battle in me that says he ought to spend time with me. Battling went on and the weekend was over! πŸ˜” 

Kulcha on Stove-top

Anyways, I am here to talk about food. My love for north-Indian food is undying and the parathas that I make has made me earn "good for something" tag at my in-laws. πŸ˜‰ F calls me soyam poki (self-praising) because I praise my own cooked food and go on and on about how I did it and what I changed from original recipe blah blah. 😝Thanks to all those years of performance management and appraisals sessions... we had to blow our own trumpet! hehe.

Kulcha on Stove-top
I have never made kulchas before I came to Yanbu. Kulchas are popular Indian flatbreads that are traditionally cooked in clay oven similar to Naan. The need to make one came because we were so bored of chapatis and parathas. Usually, 1 egg is added to a kilogramme of flour but because I am making a small portion with 2 cups of flour, I went eggless and used the alternatives. I have tried with egg too and it was incredibly delicious but this eggless recipe isn't any bad! I have also changed the method of cooking by roasting the kulchas on the open flame. I chose to start on tawa and end on an open flame until all sides are done using a tong. Serve Kulchas hot with some ghee topped and some spicy chole masala. 

Kulcha on Stove-top

Kulcha - Indian Flat Bread 

INGREDIENTS

Dry Ingredients:

1 cup wheat flour
1 cup all-purpose flour
Salt to taste
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Wet Ingredients:

3 tablespoon full-fat plain yoghurt 
2 tablespoon sunflower oil 
Approx. 3/4 cup water

Toppings: 
Sesame seeds (white or black)
Kasuri Methi (Dry fenugreek leaves)
Ajwain
mint leaves 

Other:
Ghee (clarified butter) to spread - generous amount to cover each side of the kulcha
all-purpose flour for dusting while rolling the dough

METHOD:

  1. Combine all the dry ingredients in a bowl and mix well 
  2. Make a well in the middle of the flour and add the wet ingredients
  3. Mix everything gradually and knead until you have a smooth dough that is slightly sticky
  4. Keep the dough fully covered with a cloth for at least 2 hours. 
  5. Knead the dough again for few minutes and make equal sized dough balls 
  6. Lightly flatten it with hands and dust a few toppings of your choice in the middle and start rolling it like chapati. The thickness of rolled kulcha is thicker than usual chapatis. 
  7. In a hot tawa, lay the rolled kulcha with the toppings side up 
  8. When there are bubbles all over the top and the bottom side is getting brown, then use a metal tong and place the top side of the kulcha on the open flame.
  9. Cook all sides until browned and lightly charred by constantly flipping and aiming all the areas of the kulcha. If it is stuffed kulcha, then cook the sides too by making it stand upright and use a tong and go a full circle cooking the edge. 
  10. Transfer the kulcha to a basket and spread butter or ghee on it while hot 
  11. Serve hot with any North Indian curries like chole or my version of maa chole di dal*

Note: 
  • Maintaining the heat of the tawa consistently is the key to getting evenly cooked kulchas 
  • Do not hesitate to dust with flour while rolling the kulchas if they tend to stick to the rolling pin but also don't do it too much 
Kulcha on Stove-top with Mah ki dal

* I adapted Veg Recipes of India's Maa Chole di Dal recipe where I replaced the channa dal with whole black chickpeas and you will not regret at all. Trust me. Black chickpeas are always in stock in a Malayalis home to make Kadala curry, but next time use it for this. :-P 

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