Kulcha Recipe | How To Make Plain Kulcha Recipe | Kulcha Recipe - Stove Top Method | Easy Kulcha Recipe In 2 Ways

I am trying to update my blog at least twice or thrice in a week but due to one or the other reasons I couldn't update it regularly. I have handful of recipes lying in my draft for long time, also every week I cook at least one recipe for blog but still no boost to sit and write the post. Finally, I am here with my Kulcha Recipe post which i wanted to post 2 weeks back. One more reason for this kulcha post took time, that I don't have step wise pictures.
Last time when i clicked Kulcha & Badami Channa Masala I did not take step wise pictures. But I posted Channa Masala recipe without step wise but for this Kulcha I wanted to add the pictorials.
So yesterday, again made Kulcha for lunch and took step wise and again final pictures. With hungry kids around, I did not get more time for presentation and decent pictures. Somehow managed to click few shots.

Ok,now coming to the Kulcha Recipe, I got the recipe from my neighbor Aunt. She shared me two different recipes for making Plain & Aloo Kulcha(recipe coming soon). One method is Vegan, using only 2 ingredient for the dough, just flour and club soda. And the other method uses Yogurt to make dough. I tried both the methods and the kulchas with both method turned out soft and great. But the dough prepared using club soda was so soft and delicate and I found bit hard to shape. Whereas the dough prepared using yogurt was perfect and able to control. Both the recipes will give you super soft and yummy kulchas. Here, I am sharing both the methods one by one separately.

Kulcha Using Yogurt

Plain Kulcha Recipe

Prep Time : 1-1.30 hrs | Cook Time : 15-20 minutes

Recipe Category : Main Course

Makes  3 Kulchas

Ingredients

1. All Purpose Flour/Maida  1 cup
2. Baking Soda/Cooking Soda  1/8 tsp
3. Salt   to taste
4. Sugar  1/4 tsp
5. Yogurt/Curd   2 or 2.5 tbsp
6. Water  as needed to make dough
7. Nigella seeds/Kalonji seeds/Onion seeds   2 tsp
8. Cilantro  few finley chopped(optinal)
9. Oil or butter for brushing

Method
In a mixing bowl, add flour, salt, sugar, baking soda and mix well.
Then add curd/yogurt and mix well and using water mix it to a soft dough.

Now on a floured surface knead the dough for 4-5 minutes until smooth, soft and elastic.
Then keep the knead dough in a bowl, smear the dough with oil and let it rest for 1 to 1.30 hours.
You can even rest the dough(refrigerator) overnight and make it for next day breakfast.

After the resting time, divide the dough into 3 equal portions.
Then shape each portion in to a round ball and on a floured surface roll it to medium thin disc.
And sprinkle some kalonji seeds on the rolled disc and using rolling pin press the seeds to the rolled disc. Repeat the same for remaining portion of dough.

Now heat a tawa, to the hot tawa place the rolled disc and cover the tawa with lid for 30 seconds.
Then open the lid and cook in medium high heat until you see puffing of kulcha.
After that flip other side and cook for a minute.

Then remove the kulcha from tawa and cook it on direct flame for few seconds on both sides and transfer to plate and immediately brush the hot kulchas with butter or oil.
That's it...Hot & Sot Kulchas are ready. Serve with Channa Masala & with some Onion rings & lemon wedges.

Kulcha using club soda

Two Ingredients Kulcha Recipe 2

Prep Time : 1-1.30 hrs | Cook Time : 15-20 minutes

Recipe Category : Main Course

Makes  3 Kulchas

Ingredients

1. All Purpose Flour/Maida 1 cup
2. Club Soda/plain soda  as needed to make dough.
3. Nigella seeds/Kalonji seeds/Onion seeds   2 tsp
4. Cilantro  few finely chopped(optional)
5. Oil or butter for brushing

Method
In a mixing bowl, add flour and using club soda make it to a soft and non sticky dough.

Now on a floured surface knead the dough for 4-5 minutes untill smooth, soft and elastic.
Then keep the knead dough in a bowl, smear the dough with oil and let it rest for 1 to 1.30 hours.
You can even rest the dough(refrigerator) overnight and make it for next day breakfast.

After the resting time, divide the dough into 3 equal portions.
Then shape each portion in to a round ball and on a floured surface roll it to medium thin disc.
And sprinkle some kalonji seeds on the rolled disc and using rolling pin press the seeds to the rolled disc. Repeat the same for remaining portion of dough.

Now heat a tawa, to the hot tawa place the rolled disc and cover the tawa with lid for 30 seconds.
Then open the lid and cook in medium high heat until you see puffing of kulcha.
After that flip other side and cook for a minute.

Then remove the kulcha from tawa and cook it on direct flame for few seconds on both sides and transfer to plate and immediately brush the hot kulchas with butter or oil.
That's it...Hot & Sot Kulchas are ready. Serve with Channa Masala & with some Onion rings & lemon wedges.
Notes:
Roasting in direct flame gives that traditional smoky flavor and browned/burned look.
It is recommended to use Kalonji seeds for Kulcha but if it is not available then you can use sesame seeds too, but both has different flavor and taste.
I love the flavor and taste of Kalonji seeds when used in Kulcha or any flat breads.
Don't make it thick disc like Naan, make it medium thick or slightly thick disc.
You can skip roasting in direct flame and simply cook it in tawa on both sides until you see nice golden spots.
Alternatively, you can just cook kulcha on tawa in medium high heat for 1 minute on both sides and broil it in oven for 1 minute.
Use a day or 2 days old yogurt/curd but not too much sour curd.

Plain Kulcha Using Club Soda-Method 2