Air-Fried Kulcha: A Quick, Easy, And Healthy Treat!

Kulcha is a popular Indian flatbread that can be enjoyed plain or stuffed with various fillings, such as potato or paneer. It is typically baked in a tandoor oven, but can also be cooked on a tawa or skillet, or even in an air fryer. The dough for kulcha is usually made with all-purpose flour, but whole wheat flour or a combination of the two can also be used. The key to soft kulcha is to let the dough rest and leaven, and to cook it on a very hot tawa or skillet. This flatbread pairs well with a range of yogurt dips, raita, or Indian curries, such as chana masala or chole.

Choosing the right flour

Kulcha is a popular Indian flatbread that can be made with different types of flour. The type of flour you choose will depend on your personal preference, the desired texture and taste, and the availability of ingredients. Here are some options for choosing the right flour for making kulcha in an air fryer:

All-Purpose Flour (Maida)

All-purpose flour, also known as maida, is the most commonly used flour for making kulcha. It gives the kulcha a soft, flaky, and chewy texture. Maida is easily available in most grocery stores and is a good option if you want a traditional kulcha with a classic texture.

Whole Wheat Flour (Atta)

If you prefer a healthier option, you can use whole wheat flour, or atta, instead of all-purpose flour. Whole wheat flour contains more fibre and nutrients than all-purpose flour. When using whole wheat flour, you may need to add more water to the dough, as atta requires more water while kneading compared to maida. The kulcha made with whole wheat flour will have a slightly different texture and taste than the traditional kulcha, but it can still be delicious and worth trying.

Combination of Whole Wheat and All-Purpose Flour

For a balanced approach, you can use a combination of whole wheat flour and all-purpose flour in a 50:50 ratio. This way, you can still enjoy the soft and flaky texture of the kulcha while benefiting from the added nutrients of whole wheat flour. Experiment with different ratios to find the perfect balance of taste and health.

Sourdough Starter

For a unique twist, you can try using a sourdough starter as the leavening agent instead of baking powder or baking soda. This natural yeast gives the kulcha a healthy boost without any chemicals. The process involves making a starter with whole wheat flour and then using it to prepare the dough. The result is a chemical-free kulcha with a distinct flavour.

Gluten-Free Options

If you are gluten intolerant or prefer gluten-free options, you can experiment with gluten-free flours like pearl millet flour (bajra) or other gluten-free alternatives. You may need to adjust the recipe and add additional ingredients to achieve the desired texture and taste.

Remember, the key to choosing the right flour is understanding your preferences and the desired outcome. You can always experiment with different types of flour and adjust the recipe to find the perfect kulcha that suits your taste and dietary needs.

Preparing the dough

Firstly, take a large bowl and add 3 cups of maida (all-purpose flour), ½ teaspoon of baking powder, ¼ teaspoon of baking soda, 1 tablespoon of sugar, and ½ teaspoon of salt. Mix these ingredients well.

Next, add ½ cup of curd (yogurt) and water. Start to knead the mixture, adding water as required. The dough will be sticky at first, but keep kneading until it becomes soft and smooth. You can also add 2 tablespoons of ghee or butter to the dough and continue to knead.

Knead the mixture until it forms a smooth and soft dough. Then, tuck the dough inwards to make a smooth surface. Apply some oil over the dough's surface and cover it with cling wrap or a lid.

Let the dough rest in a warm place. The resting time will depend on the temperature of your environment. If it is hot, let the dough rest for about an hour. If the atmosphere is cold, give the dough 2 hours to rest. Cover the dough with a muslin cloth or put it in an airtight box while it rests.

After the dough has rested, knead it again and divide it into equal parts. The number of parts will depend on how many kulchas you want to make. For example, if you are making eight kulchas, divide the dough into eight equal parts. Shape each part into a smooth ball.

Cover the dough balls and let them rest for a bit longer, about 30 more minutes. Make sure to keep them covered with a damp cloth.

Your dough is now ready to be rolled out and stuffed with your chosen filling!

Making the stuffing

There are many different types of stuffings that can be used for kulcha. The most popular is potato, but there is no limit to the different types of stuffing that can be made. Other popular stuffings include paneer (Indian cottage cheese), potato and paneer, potato and onion, cauliflower, mint leaves, and other seasonal vegetables and greens. Here are some step-by-step instructions on how to make some of these stuffings:

Potato stuffing:

• Take boiled and mashed potatoes in a bowl.
• Add ginger-green chilli paste, red chilli powder, coriander powder, cumin powder, all-spice mix powder, black salt, dry mango powder, and coriander leaves. Mix well.
• Prepare balls from the mixture.

Paneer stuffing:

• Take grated or crumbled paneer, green chillies, cilantro, salt, amchur powder, and chaat masala in a big mixing bowl.
• Divide the mixture into 8 equal parts. Make round balls and keep them aside (covered).

Potato and paneer stuffing:

• Heat oil in a pan.
• Add cumin seeds, ginger, and green chillies. Sauté for a minute.
• Add boiled and mashed potatoes, salt, red chilli powder, garam masala, and dry mango powder. Mix well.
• Add crumbled paneer and mix gently.
• Add chopped coriander leaves and mix again.
• Remove from heat and let the mixture cool down.

Once the stuffing is ready, you can start preparing the kulcha dough and assembling the kulchas.

Rolling the kulcha

Firstly, take the dough and lightly dust it with flour. This will prevent the dough from sticking to your work surface and rolling pin. Use a rolling pin to gently roll out the dough, aiming for a uniform thickness. If you are making stuffed kulcha, gently flatten a ball of dough and place your chosen stuffing, such as potato or paneer, in the centre. Seal the dough around the stuffing and gently roll it out again, taking care not to tear the dough.

Next, spread a small amount of water on top of the rolled-out dough. This step is important as it helps the spices and seeds stick to the kulcha. Sprinkle kalonji (onion seeds), sesame seeds, coriander, and chilli powder on top. You can also add crushed coriander seeds, pomegranate powder, and chili powder for extra flavour and colour. Press the spices and seeds into the dough so that they stick.

Now, you are ready to cook the kulcha. Place the rolled-out kulcha, spice side down, on a hot tawa or skillet. You can also use an air fryer or oven for this step. If using a tawa, sprinkle salt water on the kulcha, as this helps it stick to the surface. After a minute, flip the tawa upside down and cook the kulcha directly over a flame until golden brown and puffed up. If using an air fryer or oven, follow the manufacturer's instructions for cooking flatbreads.

Once the kulcha is cooked, gently scrape it from the bottom of the tawa or remove it from the air fryer/oven. Brush some butter on top for extra flavour and serve hot.

Enjoy your homemade kulcha with a robust Punjabi Chana Masala, chickpea curry, or your favourite curry!

Baking the kulcha

Using an air fryer

• Grease the bottom of the air fryer basket with oil or butter.
• Apply butter to the rolled kulcha.
• Place the kulcha in the air fryer basket.
• Air fry at 400 degrees F for about 10 minutes.
• Remove from the air fryer and apply butter on top.

Using an oven

• Preheat the oven to 500 degrees F.
• Place the kulcha in the oven on a pizza stone or a greased baking sheet.
• Bake at 500 degrees F for about 8 minutes or until the top is golden brown.
• Remove from the oven and apply butter on top.

Using a tawa

• Spread some oil or butter over the pan.
• Place the rolled kulcha on the pan and add a milk wash (optional).
• Sprinkle chopped coriander leaves on top.
• Bake in a convection oven at 400 F for about 10 minutes or until the top is golden brown.
• Remove from the oven and spread ghee on top.

Using a tawa and gas cooktop

• Spread some oil or butter over the pan.
• Place the rolled kulcha on the pan.
• Sprinkle salt water over the kulcha, which helps it stick to the tawa.
• After a minute, flip the tawa upside down and cook the kulcha directly over the flame until golden brown and puffed up.
• Gently scrape the kulcha from the bottom and remove it from the flame.
• Brush some butter on top.

Tips

• For a vegan version, use tofu, vegan butter, and plant-based milk instead of paneer, butter, and regular milk.
• The dough should be sticky and wet.
• The stuffing should be dry.
• Leaving the dough to rest for an hour is important to get soft kulchas.
• Milk should be warm, around 110 to 115 degrees F.
• Curd/yogurt should be at room temperature.
• For a healthy alternative, use wheat flour instead of maida.
• Keep the aloo stuffing masaledar (spicy), else the kulcha will not taste great.
• Knead the dough to a smooth and soft consistency, else the kulcha will be chewy.
• Applying water is mandatory to the Aloo Kulcha Recipe. This helps the kulcha stick to the tawa and allows you to reverse the tawa and cook directly over the flame.
• For best results, keep the dough in a warm environment for leavening.
• To get a restaurant-style texture on the kulcha, the tawa or skillet should be very hot while roasting.
• Wipe the tava with a cotton kitchen towel after making each kulcha to get rid of burnt flour particles.

Storing

• The kulcha dough can be prepared and refrigerated overnight. Spread some oil on the dough and store it in an airtight steel box.
• Since the recipe has curd in it and the kulchas are cooked on a tawa and not baked, they can be stored in the refrigerator for just one day.

Frequently asked questions