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| KULCHA |
These soft textured & fluffy Kulchas are very easy to prepare. Kulchas can be made in the Tandoor or on a griddle. It can also be baked in an Electric Oven. Kulcha is quite similar to Naan, but from what I know, the difference between the both is that yeast is not used in Kulchas, unlike Naan. Curd, Soda-bi-carbonate and Baking powder does the leavening job for Kulchas. It is usually served with Amritsari Chole.
Traditionally, Kulchas are cooked in a Tandoor. They give the perfect texture and flavour to the bread. But these Kulchas can also be cooked on a griddle as we do for Chapatis or can be cooked on direct flame, or they can even be baked in an Oven. I have given all the three methods here.
Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM
Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes
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| KULCHA |
INGREDIENTS:
All Purpose Flour/Maida - 3 CupsMilk/ Water - 1 Cup
Curd - 2 Tablespoons
Baking Powder - 1 Teaspoon
Cooking Soda / Sodium-bi-carbonate - 1/2 Teaspoon
Sugar - 3 Teaspoon
Salt - To Taste
Oil - 3 - 4 Tablespoons
For Garnishing:
Kalonji - 2–3 Teaspoons (Optional)Butter - 3 Teaspoons
Coriander leaves / Scallions /Kasoori Methi - a Few
Method:
- Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
- Add Sugar to the flour and mix well.
- Make a well in the centre and pour the curd into it.
- Knead it into a pliable dough using enough milk.
- Finally, add oil and knead again for about 7–8 minutes.
- Cover it with a wet cloth and leave it aside for 3–4 hours.
- Before rolling them, knead it again.
- Divide the dough into 10-12 medium-sized balls.
- Then roll them out into the desired shape.
Cooking them on a Griddle:
* On Direct Flame:
- Heat the griddle.
- Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
- Smear oil/butter over one side of kulcha and roll it once again.
- Brush a little bit of water over one side of the kulcha and press them to the griddle.
- Invert the griddle and cook one side of kulcha over a direct flame to give it a tandoor like texture and flavour.
- Flip it and then brush water over the other side of Kulcha and spread the garnish over it.
- Then cook the other side of the Kulcha.
- Follow the suit for the rest of the Kulchas.
* Over a Griddle:
- Heat the griddle.
- Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
- Smear oil/butter over one side of kulcha and roll it once again.
- Brush a little bit of water over one side of the Kulchas and sprinkle the garnishes over it.
- Placed the rolled Kulcha over the griddle. Let the flame be at the high.
- Wait until the bubbles start to form over the Kulcha.
- Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for few minutes.
- Follow the suit for the rest of the Kulchas.
Baking them in Oven:
- Preheat the oven to 180 Degree Celsius.
- Place the rolled kulchas on the baking tray.
- Bake them in the preheated oven for about 4–5 minutes.
- Flip them and bake them again for about 3–5 minutes.
- Remove them from oven and then brush butter over it.
NOTES:
- Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
- This also makes a soft, pliable dough.
- Can use water or milk to knead the dough.
- Using the ingredients mentioned under 'For Garnishing' is totally optional.
- Iron griddles work best to make this kulchas.
- Smear some fresh butter over hot Kulchas before serving.
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