24 Feb



kulcha is a popular indian flat bread from north india, especially punjab. They are very famous in amritsar and delhi. these soft textured breads are easy to prepare. They can be made in the tandoor as well as on a tava or griddle.
yeast is not used in the leavening of this bread unlike naan. here curd and baking soda and baking powder are used to leaven the bread.


makes 8 kulchas
prep time - 1 -4 hrs
cooking time - 15 mnts

  •  2 and ½ cups white whole wheat flour
  •  4 tbsp yogurt
  •   1 tsp baking powder
  •   1 cup milk  for kneading – add more if required
  •   2 tsp sugar
  •   1 tsp salt
  •   2 and ½ tbsp oil or ghee
  •   extra flour for dusting
  •   a few nigella seeds
  •   few coriander leaves
  •   olive oil/ butter to fry

making kulcha


Mix all the dry ingredients (whole wheat flour, salt, sugar, baking powder  in a bowl. Make a well in the center , add the curd, oil and milk. Mix the flour with the liquids first and then start to knead. This makes a smooth and soft dough. Cover the dough with a wet kitchen napkin and let the dough ferment for 2 -4 hours. Make small fist sized balls of the dough. Sprinkle some nigella seeds and finely chopped coriander leaves on the ball. with the help of a  rolling pin flatten the dough and roll each into a small sized kulcha.


Heat a tawa and now spread little water on the top of rolled kulcha. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down. Cook covered in medium flame for a few secs.  (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The kalonji seeds  side should be on top). Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame . Wait till brown spot appears and brush it with oil or ghee. Apply ghee or oil on both sides whilst cooking. Cook the kulcha till it gets golden spots and is evenly cooked. Make all kulchas this way. Serve the kulcha hot or warm with chana or chole. We had this with nahari. They stay soft for many hours .



  • cooking on direct flame makes and gives the kulcha a smoky,burnt look and taste. Otherwise this step is optional.
  • You can make plain pulcha or stuffed ones with onion and potato, just as we do for the Aloo parathas.


red bean soup1

This is a very easy and simple chiken soup i made the other day using red kidney beans or indian rajma. I had soaked them at night to make rajma chawal, but when some guests were coming home i decided to make a soup from it. Everyone including my hubby and kids liked this very much. Hope you find it delicious too…

serves 6-8
 cooking time - 45 minutes


  • Red kidney beans- 2 cups
  • chiken wth bone- 300-400 grms
  • 1 small onion
  • bayleaf
  • cinnamon
  • salt
  • fresh pepper
  • olive oil – 2tsp
  • 4 garlic cloves

red bean soup


Soak the red kidney beans overnight or for 8 hrs, if you are making fresh. If using canned beans, omit this step. Take a pressure cooker or a pot , add 2 glass full water, and the washed and drained kidney beans and chiken with bone.
Throw some cinnamon and bayleafs and cook. If using pressure cooker – cook for 8-9 whistles, while you must cook for 30 mnts, if not using a pressure cooker. Just keep the flame on medium to low and let it simmer away. Your kitchen will be filled with a nice cinnamon aroma.

redbean chiken soup

After the pressure is vented , open the cooker and take out the chiken using a spoon. Shred it using a fork or clean hands and throw out the bones.Discard the bayleaf and cinnamon from the cooked beans.  In a food processor or mixer , puree smoothly the cooked red kidney beans. Do this after atleast 15-20 mnts of cooling.
Take a pot or wide mouthed vessel. Add 2 tsp olive oil, and add minced garlic and onion. After a while add the red bean puree and the shredded chiken. Save some chiken for garnish. Add and adjsut salt and fresh black pepper. Heat it for 2-3 mnts and serve warm garnished with fresh herbs of your choice.

red bean -soup

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: