For those who don’t know, Kulcha is a fluffy round Indian flatbread typically stuffed with meat or vegetables,which is extremely popular in north India specially Punjab.
- Flour or Maida – 2 cups
- Curd – 3 tbsp
- Club Soda – 1/2 cup
- Carom seeds – 3 tbsp
- Cooking Oil – 3 tbsp
- Salt – 1 tsp
- Grated Paneer /Cottage cheese – 1 Cup
- Boiled Potatoes, grated – 2
- Green chillies, finely chopped – 2
- Aamchoor Powder – 1 tbsp
- Ginger Paste – 1 tsp
- Onion – 1, finely chopped
- Spring Onion – 1 cup, chopped
- Salt to taste
Take the flour in a bowl, then add salt, curd, 1/2 tsp carom seeds, cooking oil and mix well. Add the soda carefully and mix together with flour. Add little amount of water as required and knead the dough. keep it covered for half an hour.
Mix grated paneer along with grated potatoes, chilli, salt, aamchoor powder, chopped onion, ginger paste and 1/3 of chopped spring onion. Season well.
Take small amount of dough and make a ball. Flatten it a little, then put 1 tbsp of paneer mixture at the centre. Cover and shape into a round ball again, so that the stuffing is not exposed. Now press down the ball with your palm and flatten it to a small round bread. If the kneading is proper, you should be able to flatten it by hand only, the dough should be that soft. Sprinkle some carom seeds and chopped spring onion at the top and press a little so that they stick to the bread as shown in the picture below.
Now the most important process, you are going to simulate the Tandoor effect at home. Heat a wide mouth, heavy and round based Kadhai or wok, take a kulcha in one hand, pat a little water on other side of the kulcha and stick it the inner side of the kadai. Press lightly with a spatula to ensure that the kulcha is stuck properly.
After 30 seconds, flip the Kadhai upside down so that kulcha is exposed to direct flame. Be very very careful at this moment, increase the flame. Within seconds you will see tiny browns spots on top, just when you see it is cooked evenly, remove from the fire and keep aside.
Remove from kadai and brush with ghee or clarified butter. Serve immediately. Kulcha is at its best when hot.