Kulcha is an Indian leavened flatbread and is usually an accompaniment for chickpea curry.
Kulcha comes from Punjab, a state in Northern India. It is traditionally cooked in a tawa, a disc-shaped griddle. The Kulcha was very much accessible to everyone - even the poor and royal ate it. It used to be the symbol of the Asaf Jahi dynasty, and it appeared as well in the Hyderabad state flag. Different fillings can be used, but nowadays the most popular filling are potatoes.
Ingredients
2.5 cups all purpose flour (maida)
4 tablespoon yogurt (dahi or curd). or 3 tablespoon yogurt + 1 tablespoon milk.
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Approx 3/4 cup water for kneading - add more if required
2 to 2.5 teaspoon sugar
3/4 teaspoon salt or as required
2.5 tablespoon oil or ghee
Some oil or ghee or butter for frying
Extra flour for dusting
A few nigella seeds (kalonji)
Instructions
Making Dough
Mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.
Make a well in the center. Add the curd, oil and water.
Begin to mix the flour with the liquids first and then start to knead. Make a smooth and soft dough.
In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.
Rolling and Making Kulcha
Make small balls of the dough. Sprinkle some nigella seeds on the ball.
With the rolling pin flatten the dough and roll each into a small-sized kulcha.
Heat a griddle or a tawa. Place the kulcha on the tawa.
Cook one side partly till its 1/4 cooked. Flip and cook the other side till its 1/2 cooked.
Apply ghee or oil on both sides of kulcha whilst cooking.
Cook them till it gets golden spots and is evenly cooked. Make all kulchas this way.
Serve them hot or warm with chana masala.
They can also be stacked in a roti basket and then served warm.
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