Kulcha is a soft, leavened flatbread from North India, most associated with Punjab, where chole kulche is a street-food staple. It is thicker and softer than roti. Some kulcha are stuffed and baked in a tandoor, like the Amritsari kind; the plain kind is usually cooked on a flat tawa.
Kulcha or naan?
Both are leavened breads made with flour, and they look alike on the plate. Naan is usually baked against the wall of a tandoor and comes out with charred bubbles. Kulcha is softer and more even, and is often finished on the tawa with butter. Plenty of people swap one for the other, but kulcha is the classic partner for chole.
How to warm kulcha at home
Heat a tawa or flat pan on medium. Brush the kulcha with a little desi ghee or butter and warm it for about a minute on each side, until it softens and picks up a few golden spots. If you are warming several, keep the finished ones wrapped in a clean tea towel.
What to serve with it
- Chole, the chickpea curry, with sliced onion and a squeeze of lemon: chole kulche.
- Dal makhani or any dal.
- Paneer or mixed vegetable curry.
- Butter and mango pickle for a simple breakfast.
Our kulcha
We make two kinds, both hand-rolled and sold in packs of four: coriander kulcha with fresh coriander, and wholemeal atta kulcha. For pav bhaji or vada pav, the soft plain pav comes in a pack of six. The full range is in the bakery.
Kulcha near you
You can also buy kulcha at our stores in Arndell Park near Blacktown, Kellyville in the Hills District, Campbellfield in Melbourne and Woodridge in Brisbane. Opening hours and directions are on each store page.
