You are here: Home> Cuisine > Indian Veg Recipes > Punjabi > Punjabi roti recipes | Punjabi parathas > Kulchas, Punjabi Whole Wheat Kulcha with Yeast
Punjabi Kulcha recipe | Whole Wheat Kulcha with Yeast | healthy North Indian kulcha |
Tarla Dalal
22 April, 2017
Table of Content
About Kulchas, Punjabi Whole Wheat Kulcha With Yeast
|
|
Ingredients
|
|
Methods
|
|
How to make Kulchas
|
|
Nutrient values
|
Punjabi Kulcha recipe | Whole Wheat Kulcha with Yeast | healthy North Indian kulcha |
The Punjabi Kulcha is a beloved North Indian flatbread, celebrated for its unique soft and fluffy texture. Unlike simple rotis, this whole wheat kulcha is leavened with yeast and enriched with curd, giving it a distinct mouthfeel that makes it a perfect accompaniment to rich gravies and curries. Its preparation is a labor of love, requiring a bit of patience for the dough to rise, but the result is a rewarding, flavorful bread that stands out from other Indian flatbreads.
The recipe begins with activating the instant dry yeast by mixing it with sugar and lukewarm water. The sugar acts as a food source for the yeast, allowing it to bloom and become foamy, which is a key step to ensure the dough rises properly. This yeast mixture is then combined with whole wheat flour, curd, and salt to form a soft dough. Kneading the dough well is essential to develop the gluten and create a smooth, elastic texture. The dough is then covered and set aside in a warm place for about 45 minutes to allow the yeast to work its magic and double in size.
After the dough has risen, a little oil is added, and it is kneaded again to make it even softer and more pliable. The dough is then divided into small, equal portions, and each portion is rolled into a small circle. At this point, a unique element is introduced: nigella seeds (kalonji) are sprinkled over the flattened dough. These tiny black seeds not only add a beautiful visual appeal but also a pungent, onion-like aroma and flavor that is characteristic of the kulcha.
The final, and most crucial, stage of cooking is what gives the kulcha its authentic texture. Each kulcha is first cooked on a non-stick griddle (tava) with the nigella seeds facing down. It's cooked just until it puffs up slightly and then flipped over. Once cooked on both sides on the griddle, it is then roasted directly on an open flame. This brief roasting over the flame causes the kulcha to puff up dramatically, creating air pockets that make it incredibly light and fluffy. This step is what sets a true kulcha apart and gives it a slightly charred, smoky flavor.
To complete the experience, each kulcha is brushed with butter as soon as it comes off the flame. This not only adds a rich, decadent flavor but also a glossy finish and a soft texture. The toasted nigella seeds are also a highlight, releasing a wonderful aroma as they get heated on the griddle and the flame. The kulcha is best enjoyed hot and fresh, immediately after cooking, to savor its perfect texture and flavor. It’s a dish that truly embodies comfort food in North Indian cuisine.
These kulchas can be considered a healthier alternative to other leavened breads made with all-purpose flour. By using whole wheat flour, they retain all the dietary fiber, which is essential for good digestive health. The use of yeast in the recipe makes the dough light, and cooking with minimal oil and then over an open flame keeps them from being overly greasy. The curd adds a probiotic element, and the nigella seeds are known to have various health benefits. It's a wholesome, flavorful flatbread that you can feel good about eating.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
10 kulchas
Ingredients
Main Ingredients
1 1/2 cups whole wheat flour (gehun ka atta)
2 tsp instant dry yeast
1 tsp sugar
2 tbsp curd (dahi)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp nigella seeds (kalonji)
5 tsp butter for brushing
Method
- 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.
- 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.
- Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
- Add the oil and knead very well.
- Divide the dough into 10 equal portions.
- 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.
- Roll again out into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and place a kulcha over it with the nigella seeds side facing downwards.
- Cook it on one side till it puffs slightly and then turn over.
- 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.
- Repeat the steps 6 to 10 to make 9 more kulchas.
- Brush each kulcha with a ½ tsp of butter and serve immediately.
Kulchas, Punjabi Whole Wheat Kulcha with Yeast recipe with step by step photos
-
-
Combine the 2 tsp instant dry yeast, 1 tsp sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
![]()
-
Combine the 1 1/2 cups whole wheat flour (gehun ka atta), yeast-sugar mixture, 2 tbsp curd (dahi) and salt to taste and in a deep bowl and knead into a soft dough, using enough water.
![]()
-
Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
![]()
-
Add the oil and knead very well.
![]()
-
Divide the dough into 10 equal portions.
![]()
-
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 (kalonji) evenly over it. Roll again out into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
![]()
-
Heat a non-stick tava (griddle) and place a kulcha over it with the nigella seeds side facing downwards. Cook it on one side till it puffs slightly and then turn over
![]()
-
Cook it on the other side till it puffs a little. Cook it on one side till it puffs slightly and then turn over.
![]()
-
Then roast it on an open flame till it turns golden brown from both the sides.
![]()
-
Repeat the steps 6 to 10 to make 9 more Kulchas and brush each Kulchas with a ½ tsp of butter.
![]()
-
Serve Kulchas, Punjabi Whole Wheat Kulcha with Yeast immediately.
![]()
-
Nutrient values (Abbrv)per plate
| Energy | 87 cal |
| Protein | 2.5 g |
| Carbohydrates | 14.8 g |
| Fiber | 2.4 g |
| Fat | 2.3 g |
| Cholesterol | 4.2 mg |
| Sodium | 16.9 mg |
Click here to view Calories for Kulchas, Punjabi Whole Wheat Kulcha with Yeast
The Nutrient info is complete
APARNA
Sept. 22, 2020, 1:35 p.m.
Is there any thing that can be used in place of curd....I don''t have curd due to the lockdown
Tarla Dalal
Sept. 22, 2020, 1:35 p.m.
Hi, you can skip the curd if not available. but if added, it will give you softness.
Binita Shah
March 30, 2020, 2:20 p.m.
Tarla Dalal
March 30, 2020, 2:20 p.m.
Thanks so much for trying our recipe, it means a lot to us.
Big Foodie
July 18, 2019, 8:58 a.m.
Healthy kulcha made whole wheat flour.
Binita Shah
Dec. 25, 2018, 9:38 a.m.
Very nice n easy kulcha receipe Pl tell me how much gram of flour for 1 cup..?
gurjar
March 20, 2018, 8:42 a.m.
nice recipe
Tarla Dalal
March 20, 2018, 8:42 a.m.
Thank you for the feedback. Kindly keep reviewing recipes and articles you love.
Fowziah
May 14, 2016, 7:21 p.m.
I love all the recipes you have tried but I have used guesses for quantities. I live in UK and don?t understand exactly how the ?cup? system works, could you give me an imperial measure of this or some way I can quantify it. Thank you
Tarla Dalal
May 14, 2016, 7:21 p.m.
1 cup is the standard cup available in the market which is 200 grams. However depending upon the density of the ingredient, the weight can vary with each ingredient.
Fatema Fakhri
March 20, 2016, 8:45 p.m.
How to use garlic in this recipe
Tarla Dalal
March 20, 2016, 8:45 p.m.
At step 6, along with nigella seeds sprinkle chopped garlic also and proceed as per the recipe.
Pinky
Oct. 3, 2014, 2:04 p.m.
Tarla Dalal
Oct. 3, 2014, 2:04 p.m.
Thanks for the feedback !!! keep reviewing recipes you loved.
