Kulcha Recipe: Plain butter kulcha is a highly sought-after Indian bread, second only to naan, especially when cooked in a tandoor. Many believe it can’t be replicated at home without a tandoor or gas oven. However, with this step-by-step photo recipe, you can make soft and fluffy butter kulcha at home without yeast, achieving the same taste and texture as in Punjabi restaurants.
Kulcha Recipe Ingredients:
- 1½ cups all-purpose flour (maida), plus extra for dusting
- 1/2 teaspoon baking powder
- 1½ teaspoons sugar
- 1½ tablespoons yogurt (curd)
- 1½ tablespoons oil
- 3 tablespoons milk
- Salt, to taste
- Warm water, for kneading the dough
- 1 tablespoon black sesame seeds or onion seeds (kalonji seeds)
- 3 tablespoons finely chopped coriander leaves (optional)
- Butter, as needed
Notes: In this recipe, kulcha is cooked over direct flame to achieve a tandoor-like burnt effect and taste. However, if this method seems challenging or if you’re a beginner, you can cook the kulcha like a chapati or paratha.
Use an iron tawa for making this kulcha. Avoid non-stick tawas as the kulcha may slip while cooking over direct flame.
Kulcha Recipe Making Directions:
Mixing the Dough:
- Sift the all-purpose flour, baking powder, and salt together in a large bowl.
- Add sugar, yogurt, and oil to the flour mixture. Mix well.
- Pour in the milk and knead to form a smooth and soft dough, adding warm water as needed.
Resting the Dough:
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 2 hours.
Preparing the Kulcha:
- After 2 hours, knead the dough again until smooth. Divide it into 6 portions and shape them into balls.
- Flatten each ball and coat it with dry flour. Roll it out into a 3-4 inch diameter circle.
- Sprinkle sesame seeds and coriander leaves, if using, over the circle. Roll it out further into a 6-7 inch diameter circle or oval shape.
Cooking the Kulcha:
- Apply water on one side of the kulcha and place it on a hot tawa, sesame seed side up.
- Cook until bubbles start to appear on the surface. Then, flip the tawa upside down and cook the kulcha directly over the flame until brown spots appear.
- Keep flipping the tawa to prevent burning and ensure even cooking.
Finishing Touches:
- Once brown spots appear evenly, remove the kulcha from the heat and scrape it off the tawa.
- Apply butter on top and repeat the process for the remaining dough balls.
Kulcha Recipe Tips and Variations:
- Use of coriander leaves and sesame seeds is optional but adds flavor.
- For garlic kulcha, sprinkle sliced garlic over the rolled dough before cooking.
- Ensure the tawa is hot enough to achieve the restaurant-like texture.
Taste: Soft and savory
Serving Ideas: Serve butter kulcha with dishes like paneer tikka masala, kadhai paneer, papad, kachumbar salad, and lassi. It pairs well with dal fry for lunch or dinner.
Conclusion:
With this easy-to-follow recipe, you can enjoy delicious butter Kulcha Recipe at home without the need for specialized equipment. Whether you’re a beginner or an experienced cook, this recipe allows you to recreate the authentic taste and texture of Punjabi restaurant-style kulcha right in your kitchen. Experiment with different flavors and serve it alongside your favorite Indian dishes for a delightful dining experience.
FAQs about Butter Kulcha Recipe
Can I make butter kulcha at home without a tandoor or gas oven?
Yes, you can! This recipe provides a simple technique to make soft and fluffy butter kulcha at home without the need for a tandoor or gas oven.
What are the key ingredients required to make butter kulcha?
The main ingredients include all-purpose flour (maida), baking powder, sugar, yogurt (curd), oil, milk, salt, black sesame seeds or onion seeds (kalonji seeds), coriander leaves (optional), and butter.
Is it necessary to rest the dough before making kulcha?
Yes, it is essential to let the dough rest for at least 2 hours. This allows the gluten to develop, resulting in softer and more flavorful kulchas.
Can I customize the flavor of butter kulcha?
Absolutely! You can enhance the flavor by adding ingredients like sliced garlic or chopped herbs like coriander leaves to the dough before cooking.
How can I cook butter kulcha without a tandoor or gas oven?
Instead of a tandoor, you can cook the kulcha on a hot tawa (griddle) over direct flame. This method replicates the tandoor-like burnt effect and taste.
