Fast and Easy Kulcha

It’s no big secret that I am a huuuge fan of Punjabi cuisine – I mean, what’s not to love when almost everything is dunked in butter, right? See, even Julia Child believed so, and you can’t doubt Julia Child… anyway, let’s not digress. Punjabi food!

One of the best things to go with any Punjabi gravy is Kulcha – a mildly leavened flatbread that can be made quickly at home. I got numerous requests for my kulcha recipe when I posted my quick and easy Chana recipe a while back. For the uninitiated, the prime difference between a naan and a kulcha is in the kind of flour and leavening agents used.

A kulcha can be made in its basic form or with a filling of spicy mashed potatoes or paneer, or  with keema in its non-vegetarian avatar. This time, I am just sticking to the basic one here but I promise to bring you all the other options soon. Follow the instructions for kneading and prep work and light, fluffy kulcha are guaranteed! 🙂

 

Makes: 6          Time taken: 30 min                 Calories: 100kcal per kulcha

Ingredients

• 1 cup whole wheat flour or atta (you can double up on plain flour too)
• 1 cup plain flour
• 1 tsp oil
• 1 tsp baking powder
• 1 tsp sodium bicarbonate
• 4 tbsp yoghurt
• 5-6 tbsp lukewarm water or milk
• Salt to taste
• ½ tsp sugar
• 2 tsp nigella seeds
• Butter for brushing

Method

• Dry mix the two kinds of flour, baking powder, sodium bicarb, salt and sugar and then add the oil. Mix well to make a slightly crumbly mix
• Whisk lightly and add the yoghurt and knead the mix well. Add lukewarm water/milk as needed to make a soft dough. Cover with a clean muslin and let it rest for 10 mins
• Divide the leavened dough into six equal parts and make small balls. Roll them into flat, circular discs that are about a quarter inch thick. Sprinkle some nigella seeds and pat it down with your fingers. I added some mint leaves to mine, but that’s totally not needed
• Heat a non-stick griddle and brush it with a little butter. Place your kulcha over it, letting each side cook for about a min. Once it starts puffing up, cook it on an open fire for about 10 secs (optional)
• Brush each side with butter and serve hot with a gravy of your choice

I love my kulchas with some hot and tangy chickpea curry. You can find some quick and easy recipe for those here:

• Punjabi Chhole
• Easy Chiclpeas-y Chana

So, give it a try on one of those chilly weekends and have a hot cup of chai for company. Most importantly, don’t forget to let me know how it turned out!

 

Until next time,

Paulomi x