Kulcha is a variation of naan , popular in North India. It is made using maida , kneaded into a soft dough and rolled into flat bread and cooked either in earthen clay oven ( tradional way of cooking kulchas) or directly made on tawa.
If you want the kulchas to be soft you have to keep it for an hour after kneading into dough. This recepie is made without using yeast.
There are many varieties of kulchas, I was fond of kulchas since the time I had these at a function. I thought of trying regular kulchas first and then different varieties.
Kulcha with chole masala / chickpea curry is the best combination.
Preparation time: 1 hr
Cooking time: 30 mins
Serves: 9 to 10 rotis
- All purpose flour/ maida: 2 n 1/2 cups
- Curd: 3 tbsp
- Salt: as needed
- Baking soda: 1/4 tsp
- Baking powder: 1 tsp
- Sugar: 1 tsp
- Milk: 1/2 cup
- Black sesame seeds: 1/4 cup
- Coriander leaves: 1/4 cup finely chopped
- Butter: for greasing and layering as needed
- Sieve together maida / all purpose flour, baking powder, baking soda into a bowl. Add salt, sugar , curd and milk to this.
- Knead into a soft dough. Keep it covered for an hour.
- After an hour knead it again for sometime.
- Grease the plate with oil before rolling.
- Make medium sized round balls out of the dough prepared. I could get 9 such balls.
- Dust in the flour and roll it into thin flat bread either into round or oval shape.
- Remove it from the platform, spread little sesame seeds and coriander leaves into the platter and place the rolled kulcha on top of it.
- Roll it again smoothly so that the coriander leaves and sesame seeds sticks to the kulcha.
- Roll all the balls the same way.
- Heat a tawa, grease it with butter.
- Place the rolled kulcha on tawa , the plain side should be at the bottom initially.
- Cover and cook for sometime.
- Flip and cook both sides.
- Remove from tawa . Cook all the kulchas the same way.
- While serving spread melted butter on all sides.
- Serve it with chole masala or any spicy side dish.