Kulchas, Punjabi Whole Wheat Kulcha with Yeast

Kulchas, Punjabi Whole Wheat Kulcha with Yeast

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Kulcha is one of the most popular breads in Northern India, just like naans, rotis and parathas. Made with a dough of whole wheat flour, yeast and curds, these Kulchas have a unique texture and mouth-feel.

Follow the instructions in the recipe consistently to ensure that the yeast gets activated well and the dough rises nicely. It is also important to cook the Kulchas on an open flame after cooking on a tava in order to get the proper texture.

The nigella seeds that are sprinkled on the Kulcha also get toasted wonderfully when cooked on an open flame and give the Kulcha an instant aroma boost. The Kulcha experience would be incomplete without a brushing of butter, so make sure you do that!

Serve them hot off the tava along with the a delicious Punjabi Subzi of your choice .

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Kulchas, Punjabi Whole Wheat Kulcha with Yeast recipe - How to make Kulchas, Punjabi Whole Wheat Kulcha with Yeast

Preparation Time:    Cooking Time:    Total Time:     Makes 10 kulchas
Show me for kulchas

  1. Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
  2. Combine the whole wheat flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water.
  3. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
  4. Add the oil and knead very well.
  5. Divide the dough into 10 equal portions.
  6. Press a portion of the dough flat on a rolling board and roll into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling, sprinkle ¼ tsp of nigella seeds evenly over it.
  7. Roll again out into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  8. Heat a non-stick tava (griddle) and place a kulcha over it with the nigella seeds side facing downwards.
  9. Cook it on one side till it puffs slightly and then turn over.
  10. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  11. Repeat the steps 6 to 10 to make 9 more kulchas.
  12. Brush each kulcha with a ½ tsp of butter and serve immediately.


Aloo Methi 
Chana Aloo Masala, Punjabi Style Chole Aloo Masala 
Dal Makhani 
Punjabi Aam ka Achaar 

Nutrient values (Abbrv) per kulcha
Energy87 cal
Protein2.5 g
Carbohydrates14.8 g
Fiber2.4 g
Fat2.3 g
Cholesterol4.2 mg
Sodium16.9 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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Kulchas, Punjabi Whole Wheat Kulcha with Yeast
 on 20 Jun 20 03:57 PM

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Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes you loved.
05 Jul 20 06:54 PM
Kulchas, Punjabi Whole Wheat Kulcha with Yeast
 on 25 May 20 01:53 PM

Is there any thing that can be used in place of curd....I don''t have curd due to the lockdown
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Tarla Dalal    Hi, you can skip the curd if not available. but if added, it will give you softness.
25 May 20 08:36 PM
 on 25 Apr 13 03:51 PM

Healthy kulcha made whole wheat flour.