Naan and Kulcha are Indian flat breads., which are served with some hot and piping gravies. Kulcha was born in Amritsar. Often it is called as "Amritsari Kulcha".
The difference between Naan and Kulcha are
* Naan is made using yeast, which is a leavening agent.
* Whereas, kulchas are prepared using baking powder or baking soda.
* Naan are made thicker.
* Kulchaas are made thinner.
* Usually, naans are prepared as such.
* Whereas, Kulchas are usually stuffed.
But today, I prepared the kulcha, without any filling. This recipe, I bookmarked so many months back at Hamaree Rasoi page. This particular recipe, grabbed my attention, because of using club soda. Soda makes the kulcha so soft and fluffy.
Check my naan made in stove top here
Also check here, my garlic naan recipe here
Preparation time : 10 minutes
Resting time : 30 mins
Cooking time : 10 mins
- 2 cups All purpose flour
- 3 tbsp Curd
- 1/2 cup Club Soda
- 1/4 Carom seeds
- 3 tbsp cooking Oil
- Water to knead the dough
- 1/2 tsp Salt
* Take flour,salt,carom seeds in a mixing bowl. Make a well in the centre and add club soda and mix. The dough would startr coming together. Now add oil little by little to the dough and make it a pilable soft dough. Add enough water to knead.If the dough is sticky, then add some more oil to make it soft and non sticky.Cover the mixing bowl and let it rest it for 1/2 an hour.
* Divide the dough into equal sized balls . Flatten the balls using a rolling pin, into thin roti. We can sprinkle some flour to make it rollable.
* Apply water on one side of the roti. Stick it on the pan. This way, the kulchas will not fall, while cooking. Now turn the stove to high heat. I have a electric coil stove. This can be beautifully done on a flame .
* Now make the pan upside down and place it on the heated stove. The kulcha will start cooking and will have brown spots on top. Now take the kulcha out and apply butter.
Serve kulchas with any spicy dip or curry. Kulchas taste best, when served hot.
* Club soda, acts as a rising agent for this kulcha, so don't skip it.
* Usually, kulchas are stuffed with aloo mixture and cooked, so if u want, you can stuff any mixture into the kulcha and cook.
* If you don't have club soda, then we can replace it with little baking soda and baking powder.
* The dough has to be rested for half an hour for the gluten to form.
* Don't leave the kulchas unattended, while cooking, if not the kulchas will become hard.
* The flame has to be really high for the kulchas to be cooked fast.