Skip to main content

Potato coins with cheese dip

Kulcha naan | Plain Kulcha | Butter Kulcha

Kulcha is a traditional delicacy of Punjabi cuisine. This is a flatbread made with all purpose flour (maida), which is popular in all over India. This is famous street food in the streets of Punjab and Delhi and served with yellow peas curry. Other predominantly common flatbread in India is naan. They may look similar and may be hard to differentiate between the two. The main difference between them is that kulcha can be stuffed with aloo, paneer or onion. Both naan and kulcha are enjoyed in the whole world.

These soft, fluffy kulcha is easy to prepare. Many people think that it can not be made at home as it requires tandoor or gas oven. But believe me it can be prepared on tawa or girdle. Yeast is not used in the leavening of this bread. I have fermented it by using baking powder and baking soda.
Like naan this is also made with basic ingredients like flour, raising agents, water, curd and sugar and flavoured with black sesame seeds or kalonji. The shape is usually oval but can also be round. Once it is cooked, apply butter or ghee on top of it.

There are so many variations of kulchas like Amritsari kulcha, paneer kulcha and onion kulcha. It works amazing with Amritsari chole or matar curry. This can be served as breakfast or evening snacks.

Kulcha naan

Course: Main course
Cuisine: North Indian
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 4

Ingredients:

2 cup maida (all purpose flour)
2 tbsp. curd
¼ tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
½ tsp. sugar
2 tbsp. oil
water, for kneading
butter for spreading

Instructions:

Sift maida in a mixing bowl. Add baking soda, baking powder, salt and sugar in a bowl. Mix well. Add curd and oil.
Put little amounts of water at a time in the mixture and knead to a smooth and soft dough. You don't need to knead it more. Grease the dough with oil, cover and keep aside for at least 2 hours in warm place to ferment.
The dough will rise and more than double in size. Punch the dough to release the air. Make medium size balls from the dough.
Heat an iron tawa on medium flame. Dust and roll the dough ball to round or oval shape using a rolling pin.


You can give the shape as you prefer and make sure do not make too thin nor thick.
Apply some water on it. Place this on hot tawa with  water applied side on tawa. The kulcha will stick to the tawa.


When the base is browned and cooked completely, turn the tawa upside down over the high flame. Cook kulcha till golden brown spots appear.


Remove using a tong.
If you prefer, you can apply butter generously on the kulcha. You can serve this plain with your favourite curry.

Tips:

  • Once it cools down, it becomes chewy and hard so serve this warm.
  • Tawa should be very hot before you keep the kulcha on it. 
  • Use Iron tawa to make kulcha because it will not stick to non stick tawa and will fell down on flame.


Comments

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...