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​​Wheat Kulcha Recipe

A healthy, guilt-free treat which can be made ahead easily.
Prep Time 30 mins
Cook Time 30 mins
Proofing Time 3 hrs 15 mins
Total Time 4 hrs 15 mins
Course Main Course
Cuisine Indian
Servings 16 Kulchas


My Cup Measures 240 ml

    Dry ingredients

    • 1 +1/4 Cup Wheat flour (Atta)
    • 1 +1/4 Cup All-purpose flour (Maida)
    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 3/4 tsp or as per taste Salt

    Wet ingredients

    • 4 Tbsp Curd
    • 2 Tbsp Oil
    • 2-1/2 tsp Sugar
    • 1/3 Cup Lukewarm milk
    • 1/3 Cup Lukewarm Water (Approx)

    For Topping

    • 1 Tbsp White Sesame Seeds (White Til)
    • 1 Tbsp Nigella seeds (Kalonji)
    • 2-3 Tbsp Chopped Coriander leaves


    To Make Dough

    • Sift all the dry ingredients at least 2 times.
    • Make a well in the centre and add all the wet ingredients.
    • Knead the dough. Knead it for 8-10 minutes until smooth. (See Notes)
    • Keep the dough in a greased bowl, cover and allow it to proof (rise) for 2 to 3 hours or till gets double, in some warm place. In winters for 3-4 hours. Time is just a rough guide as it varies according to the weather and environmental conditions in your kitchen. Better to keep an eye on the dough, when supple and risen, then it is ready.
    • Divide the dough into 15-16 parts and make balls.
    • Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.
    • Take a ball, flatten it little, put sesame seeds, nigella seeds(kalonji) and green coriander. Press these with fingers using little oil so that they stick there.
    • Now, bake these in the oven or cook on the griddle (Tawa) as under.

    Bake Kulchas In Oven

    • Preheat oven to 220 degree Celsius or other highest temperature in your oven for 15 minutes. Preheat it along with the baking tray and use both the rods (filaments).
    • Take rolled kulcha, keep it on the preheated baking tray and keep it in the middle rack of your oven.
    • Bake for 5-6 minutes.
    • You may transfer the baking tray to the top rack in the last for 2 to 3 minutes so that the top gets cooked nicely.
    • Alternatively, you can do this browning on the direct flame on the gas stove too.
    • Apply butter and serve with Matara (White Peas)...... and with lots of smiles.

    Bake Kulchas On Griddle (Tawa)

    • After putting seeds etc, invert the ball and roll from the plain side.
    • Brush this plain side with water and put on heated Tawa, so that kulcha with plain side sticks to the griddle and side with toppings is on the top.
    • When bubbles are seen, then invert the griddle (Tawa)and cook it on direct flames, like chapatis.
    • Apply butter and enjoy with Matara ( white peas )….. and smiles of course.


    • To get the texture exactly like store-bought ones, make these with only all-purpose flour and omit the wheat flour.


    • You can half cook these, either in the oven or on the griddle.
    • In that case, don’t brush with water.
    • Then wrap in cling film and store in the refrigerator. Remains good for 2-3 days depending on the weather.
    • Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.
    • After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes. Use little oil, if sticks too much. Once properly kneaded, it will not stick to your hands.
    Keyword Kulcha Without Yeast