Plain Kulcha

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Plain Kulcha – This Kulcha does not have any fillings hence the name plain Kulcha. There are stuffed varieties also like Aloo Kulcha, Paneer Kulcha


  1. Maida ( white flour ) 2 cups
  2. Dry Yeast 1 teaspoon
  3. Cooking Oil 2 Tablespoons
  4. Baking Soda 1/4 Teaspoon
  5. Sugar 1 teaspoon
  6. Salt 1 pinch
  7. Yoghurt 4 Tablespoons ( room temperature)
  8. Mik Warmed 1/2 cup
  9. Warm Water 1/2 cup
  10. Garlic Paste ( 1 teaspoon) optional


  1. Take a Glass Bowl ( do not use a metal utensil )
  2. Put some warm water in this glass bowl.
  3. Add the yeast and dissolve it.
  4. Add the Sugar and Salt.
  5. Leave this bowl aside for about 10 minutes.
  6. In 10 minutes you would see that some froth has formed on it.
  7. Meanwhile take a mixing bowl.
  8. Sift in the Maida ( flour) in it. It is good to sift the floor to put some air in it.
  9. Pour in the mixture of water , yeast which you prepared in step 6.
  10. Add the yoghurt in the flour.
  11. Put in the baking soda.
  12. Mix the flour together with all the ingredients and leave alone for 5 minutes.
  13. After 5 minutes put some oil in this mixture.
  14. Start kneading the dough with your hands.
  15. Add milk as required while kneading the dough.
  16. Once the dough is done cover it with a wet towel.
  17. Leave it for about 4 -6 hours.
  18. You would notice that the dough has doubled up in size due to the action of yeast and the baking soda.
  19. Knock it by hand to take the air out of this.
  20. Once you are read to cook the Kulcha heat up the Tava ( Fry Pan)
  21. Take a small roll of this dough and flatten it by hand to give it a tear shape. ( You can use the rolling pin as well). If it is difficult to handle due to stickiness , smear some oil on your hands.
  22. Put it on the heated pan and let it cook.
  23. If you wish you could brush some garlic paste on one side of this kulcha( to make Garlic Kulcha)
  24. Brush some oil and turn the side and cook the other side.

Serve it hot with some butter and the any meat or vegetarian curry.