Kulcha is a type of leavened bread originated from the Indian Subcontinent; eaten in India and Pakistan, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
|Place of origin||Indian Subcontinent|
|Region or state||North India, Bangladesh and Pakistan|
|Main ingredients||Maida flour|
|Cookbook: Kulcha Media: Kulcha|
Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).
Doodhia Kulcha (Milk Kulcha), which includes adding milk instead of water to the flour is also popular in South Asia.
In Hyderabad, India Kulcha is laso refer to as Naan or Sheermaal.
|A slidshow of Hyderabadi Kulcha / Naan / Sheermaal preparation images. Published on Flickr|
Kulchas can be cooked stuffed with the fillings of, Paneer, Potatoes, Vegetables, Onion and other fillings. They can be served up with vegetarian and non-vegetarian curries as per Regional and personal preferences. Common curries are:
- Chole (Chickpea Curry)
- Matar Chaat
- Veg Curry
- Chicken Curry
- Raita - Vegetable raita or plain raita
- Indian Pickles
- Dal Makhani - Made with overnight soaked Black Gram and Kidney Beans in thick cream.
- "Plain Kulcha Recipe". Archived from the original on 17 March 2015. Retrieved 18 March 2016.
- "Traditional foods: In Pindi, a place for Kashmiri bread lovers". Express Tribune. 2 November 2012. Retrieved 14 November 2012.
- "Dal Makhani". Sanjeev Kapoor.
Media related to Kulcha at Wikimedia Commons
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