Kulcha is a popular Indian leavened flatbread that is mostly found around the northern part of India, especially Punjab. It is made using maida, water, salt and a leavening agent like yeast. Be it the classic Amritsari kulcha, onion kulcha or kaladi kulcha, they all taste equally divine. Kulchas are typically cooked in a clay oven tandoor, have a soft texture and are usually eaten for breakfast along with chole. However, if you’re planning to make them at home, you’ll be needing a tawa. In this article, we bring you some easy tips that’ll help make you super soft and fluffy kulchas right in the comfort of your kitchen. So, without further ado, let’s get started with the list.
Also read: Amritsari Kulcha And More: 5 Stuffed Kulcha Recipes That Will Amp Up Your Meal
Here’re Some Tips To Make Soft And Fluffy Kulchas:
1. Proof The Yeast
The first and most important step to ensure that your kulchas turn out to be super soft and fluffy is to always proof your active dry yeast with moderately warm water and sugar. The water should not be extremely hot or lukewarm as this would not proof the yeast well.
2. Don’t Mix Salt And Yeast Together
While making the kulcha dough, make sure never to add salt and yeast together. Add salt at the very beginning or at the end so that the yeast can survive and help double up the dough.
3. Don’t Roll The Dough
The next thing to keep in mind is to avoid rolling the dough with a rolling pin. Instead, gently pat and stretch with your hands to get authentic shape and texture. Make sure the dough is not extremely thin as this would not yield the best results.
4.Cook On High Flame
While kulchas are traditionally made in a tandoor, cooking them on a tawa is the most practical option while at home. Allow the kulcha to cook evenly from both the sides and brush it with a generous amount of butter or ghee. Cooking on low flame could make them chewy and hard.
So, the next time you make kulchas at home, do keep these tips in mind!
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