Kulcha is a Punjabi word so is the dish. Its main ingredient is Maida. The addition of sesame seeds and coriander leaves gives certain flavour to the Kulcha making it look colourful. Though some amount of wheat flour is there, Maida gives the elasticity to Kulcha. Since it is a slow digestible food, Kulcha needs to be consumed on the day when you are working out more. Kulcha goes well with Channa masala. Some prefer to have Kulcha with Dal fry or Malai Cashew curry.
Making Kulcha needs some kind of arty hand. When you see the image of Kulcha, you wonder how so many layers are formed. You need to first roll out 20 plain flat circles from the dough and again roll all together to dice them out. See the photos I have published here to get more clear idea. Also follow the steps of procedure in this recipe and make tasty shining Kulcha.
- Maida (Refined) flour / All Purpose Flour- 2 cups
- Wheat flour – 2 cups
- Oil – 2 tsp
- Lemon Juice – 2 tsp
- Sugar Powder – 2 tsp
- Baking or Cooking Soda – 1/2 tsp
- Coriander leaves / Cilantro – 1 cup
- Teel (Sesame or Gingelly) – 1 tsp
- Ghee / Clarified Butter
Time to Prepare: 30 min
How to Make Kulcha:
1. Hand mix all the ingredients in a vessel except the Coriander leaves, Sesame seeds and Ghee. Add a little water, knead the mixture well to form soft, smooth dough and keep it aside for 3-4 hours. The dough should become like Chapati dough.
2. Divide the kneaded dough into 20 equal pieces; roll out each piece like you would for a chapati or poori.
3. Apply little ghee on each of the rolled out pieces and place them on one another as shown below. Continue this process till all the 20 rolled out pieces are done.
4. Roll this with hand into a stick and cut into evenly sized pieces as shown in the image below. It forms a pattern like that of a Jalebi (like the Kulcha you have in your favorite restaurant) and should be rolled out just like chapati dough balls.
5. Drop on one side chopped coriander leaves and teel (sesame seeds), roll out the dough balls thin and roast on non-stick pan or grill. Use ghee if needed.
6. Kulcha becomes soft and layered when you prepare it as shown in the image.
This Kulcha can be served with Dal Fry, Malai Cashew nut Curry or any other sabjis.
1) Instead of rolling out 20 dough balls, hand roll to form a stick and cut it into pieces, you can roll out just a single dough ball, apply ghee and then hand roll that rolled out dough into a stick and press it the other side and make it a round shape. This also forms a pattern matching that of a Jalebi