Ingredients

• 2 cups whole wheat flour
• ½ cup thick curd
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp oil
• Water, as required

• 2 tbsp chopped coriander leaves
• 1 tbsp nigella seeds (kalonji)
• Butter or ghee, as required
• Dry wheat flour, for dusting

Instructions

1. Prepare the Ingredients: Measure all ingredients accurately and bring curd to room temperature for best fermentation.
2. Mix Dry Ingredients: In a bowl, combine wheat flour, salt, sugar, baking powder, and baking soda evenly.
3. Add Curd & Oil: Add curd and oil to the flour mixture and mix gently until crumbly.
4. Knead Soft Dough: Add water gradually and knead into a soft, slightly sticky dough. Do not make it stiff.
5. Rest the Dough: Cover and rest the dough for at least 2 hours in a warm place for softness.
6. Shape the Kulcha: Divide dough into balls, roll gently, sprinkle coriander and kalonji, and press lightly.
7. Cook on Tawa: Cook kulcha on a hot tawa, flipping and pressing gently until bubbles form and spots appear.
8. Butter & Serve: Brush hot kulcha with butter or ghee and serve immediately.

Why You’ll Love This Recipe

• Healthier than maida kulcha
• Soft and fluffy texture
• No yeast required
• Easy tawa method
• Perfect everyday bread

Common Mistakes

• Using sour curd
• Skipping resting time
• Making stiff dough
• Overcooking on low heat

Variations

Stuffed Kulcha: Add spiced potato or paneer filling.
Garlic Kulcha: Add minced garlic to topping.
Vegan: Use plant-based curd.

Personal Note

Wheat kulcha is my go-to bread when I want something indulgent yet mindful. I love how it stays soft even without maida. Fresh kulcha with dal makhani is pure comfort for me.