Kulcha

Its the 6th day of the Blogging Marathon and I definitely had a blast making these delicious Indian breads. I also started thinking why I avoid making rotis and I think I can't when I CAN make decent Indian breads. After a lot of thinking, I decided that I don't like making individual portions of anything, I prefer mass production. I don't like making samosas, laddoos or puris, but I love cooking dishes that can feed 4 people without much fuss. That explains why I prefer making a loaf of bread than make 12 rotis for dinner.

Kulcha
Kulcha

Hopefully after this marathon, I can get over my denial and make Indian breads more often. For today's Indian bread, I made the most frequently asked roti in restaurants, Kulchas. Kulchas are leavened flat-bread made with flour, yogurt, baking powder, baking soda and egg. The leavening principle of kulcha is similar to bhaturas and American buttermilk biscuits. The lactic acid in yogurt reacts with baking soda to make the dough light and rise. The baking powder helps continue the leavening during the cooking. Protein in the egg strengthens the structure of the leavening.

To make the Kulchas a little more healthy, I used whole-wheat pastry flour for part of the all-purpose flour. This didn't affect the texture or the taste and may be next time, I'll add a little more ww pastry flour.

Kulcha

What did I learn: The Mystery (Chemistry) of making Kulchas.

Its the 6th day of the Blogging Marathon and I definitely had a blast making these delicious Indian breads. I also started thinking why I avoid making rotis and I think I can't when I CAN make decent Indian breads. After a lot of thinking, I decided that I don't like making individual portions of an...

Kulcha

Summary

Rate it!0050
  • Coursebreads
  • Cuisinenorth indian
  • Yield8 Kulchas 8 Kulcha
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M
  • Passive Time

Ingredients

All-purpose flour
2½ cups
Whole-wheat Pastry flour (or use 4 cups of All-purpose flour)
1½cups
Yogurt
½cup
Salt
¼tsp
Baking soda
¼tsp
Baking powder
1tsp
Sugar
¼tsp
Ghee
2tbsp
Egg
1
Butter or ghee - for brushing (I used Earth Balance butter)

Steps

  1. Sift flours, salt, baking soda, baking powder in a large bowl.
  2. Beat yogurt, egg, sugar and ghee until well combined.
  3. Add wet ingredients to dry ingredients and mix well to form a smooth dough. Add water if needed.
  4. Knead the dough for 10 minutes. Cover with plastic wrap or damp towel and set aside for about 2-4 hours.
  5. Preheat oven to 450°F.
  6. Knead the dough for 5 minutes and divide it into 8 equal parts. Roll each ball into round or oval shaped discs.
  7. Bake 2 or 3 kulchas at a time on a greased baking sheet for 6-8 minutes or until light brown spots form on the bread. Brush with ghee/ butter once done.

Serve hot with some spicy cholay (chickpea curry) and mango lassi for an authentic Punjabi meal at home.

Kulcha

Lets see what my fellow marathoners BM#4 have been cooking up today.

Diabetes Diet/Management: Kamalika, Smitha, Suma

Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup:Priya Suresh

Seven Days of Indian Bread:Jayasree

Seven Days of Cakes:Priya Vasu

Seven Days of Preserves: Gayathri Kumar, Vaishali

30 Minutes Meals: Priya Mahadevan, Srivalli

Kulcha
Similar Posts