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Kulcha is a popular Indian Bread
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Serves 4
Rated 4 based on 100 votes


3 cups - plain flour

1 tbsp - oil

1 tsp - Dry yeast

1/4 tsp - baking powder

1 tsp - Sugar

1/2 cup - warm Milk

2 tbsp - curds

salt to taste

some more Milk for kneading, if required


  1. Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy.
  2. Sift together salt and flour. Make well in the centre and add curd.
  3. Sprinkle baking powder over the curd, allow to stand for 2-3 minutes.
  4. Pour in oil and yeast solution, and mix gradually.
  5. Use milk as required, to make a soft yet stiff dough.
  6. Brush dough with oil. Cover with an inverted bowl.
  7. Keep aside for 4 hours (longer if the weather is cold).
  8. Grease palms well and punch dough till soft and elastic.
  9. Cover again and keep aside for 10 minutes.
  10. Break of a lump, roll or pat into a thick circle about 6 inches in diameter.
  11. Roast on hot griddle or tandoor, till golden spots appear.
  12. Or shallow fry on griddle.
  13. Serve hot with vegetable gravy, dals, etc.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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