Kulcha is a leavened bread made from refined or all purpose flour and is a typical bread from Punjab in North West India. Whle Naan is yeast based, kulcha is made using baking powder and soda with yogurt/curd thrown in. As usual there are several variations to the recipe though most of them are using apf. For a long time I have been planning to make it though the flour gave me jitters. While going out and all we normally get this bread and also its stuffed version, but I had never tried it at home.
Recently while going through the bookmarked recipes, I found an excellent Whole Wheat kulcha from VegInspirations and tried it out. By the time I am writing this post, I had already made and enjoyed kulcha a couple of times.
It is said that if you replace atleast 50% of flour or maida with wheatflour then it can be qualified as wholewheat product. Thus this becomes a healthier version with more wheat flour though it still contains little apf.
Ingredients:
Whole wheat Flour: 2 cups
All Purpose Flour: 1/2 cup
Baking Powder: 3/4 tsp
Baking Soda: 1/4 tsp
Sugar:1 tsp
Salt: as per taste
Fresh Cilantro: a small bunch chopped (can use methi/fenugreek leaves or choice of herbs)
Yogurt/Curd: 1/2 cup
Vegetable Oil: 2 tbsp
Water: as needed
Preparation:
In a wide bowl, mix together the flours, baking powder and soda, salt and sugar. Add in the chopped fresh herbs/cilantro and mix well.
Make a well in the centre and add in oil and yogurt.Knead to form a soft non sticky dough adding water if needed.Keep the dough covered for an hour atleast.
Divide the dough into equal sized pieces - should get atleast 8+ based on the size.Roll each ball using little wheat/refined flour into a circle of desired thickness. Cook the bread circle on both sides in a hot griddle/tava till brown spots appear.
Dab dollop of butter/ghee and serve warm with a gravy of choice.
You can store excess dough in the refrigerator wrapped in cling film and make the bread fresh every time you need them.
Yum kulchas exactly the way I liked them.I like them thick though my family wants them thin. Either ways they are different from the normal roti. They are bready and chewy thanks to the baking powder and soda along with yogurt.You can see the texture on breaking open. Healthier kulchas now easy way.Do enjoy
Ingredients:
Whole wheat Flour: 2 cups
All Purpose Flour: 1/2 cup
Baking Powder: 3/4 tsp
Baking Soda: 1/4 tsp
Sugar:1 tsp
Salt: as per taste
Fresh Cilantro: a small bunch chopped (can use methi/fenugreek leaves or choice of herbs)
Yogurt/Curd: 1/2 cup
Vegetable Oil: 2 tbsp
Water: as needed
Preparation:
In a wide bowl, mix together the flours, baking powder and soda, salt and sugar. Add in the chopped fresh herbs/cilantro and mix well.
Make a well in the centre and add in oil and yogurt.Knead to form a soft non sticky dough adding water if needed.Keep the dough covered for an hour atleast.
Divide the dough into equal sized pieces - should get atleast 8+ based on the size.Roll each ball using little wheat/refined flour into a circle of desired thickness. Cook the bread circle on both sides in a hot griddle/tava till brown spots appear.
Dab dollop of butter/ghee and serve warm with a gravy of choice.
You can store excess dough in the refrigerator wrapped in cling film and make the bread fresh every time you need them.
Yum kulchas exactly the way I liked them.I like them thick though my family wants them thin. Either ways they are different from the normal roti. They are bready and chewy thanks to the baking powder and soda along with yogurt.You can see the texture on breaking open. Healthier kulchas now easy way.Do enjoy
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