Kulcha is a north Indian bread, usually eaten with chole. It is typically made with Maida flour.
Kulcha is a typical Punjabi recipe, like any other ethnic food available in its true style in the state of Punjab, India. Amritsar being more popular for its Amritsarikulchas than any other city in the state.
In Punjab, the northern part of India, AmritsariKulcha is a very famous bread with chickpea curry. It is served with mint sauce, raw onion and curd. Kulcha can be stuffed with cottage cheese, mashed potato, mixed vegetables, etc. It is now famous with western countries.
Ingredients
3 Cups Plain Flour
1 tablespoon Oil
1 teaspoon Dry Yeast
1/4 teaspoon Baking Powder
1 teaspoon Sugar
1/2 Cup Warm Milk
2 tablespoon Curds
Salt To Taste
More milk for kneading if required
Method
1, Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre. Put curds in well. Sprinkle baking powder over curds.
2, Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually.
3, Use milk as required, to make a soft stiff dough. Brush dough will oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6 inch diameter. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with Chhole, mutter paneer, paneermasala...
Tip
Do not make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.
Kulcha is a typical Punjabi recipe, like any other ethnic food available in its true style in the state of Punjab, India. Amritsar being more popular for its Amritsarikulchas than any other city in the state.
In Punjab, the northern part of India, AmritsariKulcha is a very famous bread with chickpea curry. It is served with mint sauce, raw onion and curd. Kulcha can be stuffed with cottage cheese, mashed potato, mixed vegetables, etc. It is now famous with western countries.
3 Cups Plain Flour
1 tablespoon Oil
1 teaspoon Dry Yeast
1/4 teaspoon Baking Powder
1 teaspoon Sugar
1/2 Cup Warm Milk
2 tablespoon Curds
Salt To Taste
More milk for kneading if required
Method
1, Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre. Put curds in well. Sprinkle baking powder over curds.
2, Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually.
3, Use milk as required, to make a soft stiff dough. Brush dough will oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6 inch diameter. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with Chhole, mutter paneer, paneermasala...
Tip
Do not make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.