Authentic Indian Kulcha Recipe – Cilantro & Butter Flavored Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Kulcha Recipe – Cilantro & Butter Flavored Bread

Hey everyone! If you’ve ever been to North India, you know kulcha is a must-try. It’s this soft, fluffy bread, often served with chole (chickpea curry) or a rich paneer butter masala. I remember the first time I had it – I was traveling in Delhi, and the aroma alone was enough to make my mouth water! Today, I’m so excited to share my recipe for authentic Indian kulcha with you. It’s easier than you think, and the results are seriously rewarding.

Why You’ll Love This Recipe

This kulcha recipe is all about simple ingredients and a little bit of patience. It delivers that perfect, slightly chewy texture with a beautiful golden-brown color. The fresh cilantro and generous brush of butter take it to another level. Plus, making your own bread is just… satisfying, isn’t it? You’ll be amazed at how much better homemade kulcha tastes compared to anything you can buy.

Ingredients

Here’s what you’ll need to make 8 delicious kulchas:

• ½ cup milk (120ml)
• 2 teaspoons active dry yeast (approx. 6g)
• 1 tablespoon granulated white sugar (12g)
• 2 cups all-purpose flour (240g)
• ½ teaspoon salt (3g)
• 3 teaspoons oil (15ml)
• 2 tablespoons chopped cilantro (fresh is best!)
• ¼ cup water (60ml)
• 2 tablespoons butter (30g)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Active Dry Yeast: Make sure your yeast is fresh! If you’re unsure, test it by mixing it with a little warm water and sugar. If it gets frothy after 5-10 minutes, you’re good to go.
• All-Purpose Flour: This is the standard for kulcha, giving it that lovely soft texture. You can experiment with whole wheat (more on that later!), but all-purpose is the way to go for your first try.
• Cilantro: Oh, the cilantro! Fresh cilantro is key here. It adds such a bright, herbaceous flavor. In some regions of India, they even use dried methi (fenugreek) leaves alongside or instead of cilantro – feel free to experiment!
• Oil: Any neutral-flavored oil will work – vegetable, canola, or sunflower oil are all great choices.
• Butter: Traditionally, many families use clarified butter (ghee) or white butter (makhan) for that extra richness. But regular butter works beautifully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the warm milk, yeast, and sugar. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s working when it gets nice and frothy.
2. Now, add the flour, salt, oil, and chopped cilantro to the yeast mixture. Time to mix! You can use a stand mixer with a dough hook, or get your hands dirty and mix it by hand.
3. Gradually add the water, mixing until a dough starts to form. Knead the dough for 7-8 minutes with the dough hook, or about 10 minutes by hand, until it’s smooth and elastic.
4. Lightly grease a bowl with oil, place the dough inside, and cover it. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. Patience is a virtue here!
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal balls (about 56g each). Roll each ball into a 5-inch (13cm) circle.
6. Place the rolled kulchas on a parchment-lined tray. Cover them loosely and let them rise for another 30 minutes – they should puff up slightly.
7. Heat a skillet (cast iron is ideal!) over medium heat. Cook each kulcha for about 1 minute per side, just to half-cook them. They won’t be fully cooked yet, that’s okay!
8. While the kulchas are resting, melt the butter in a separate pan. Add a sprinkle of chopped cilantro to the melted butter. Now, cook each half-cooked kulcha in the cilantro butter until golden brown on both sides. This is where the magic happens!
9. Serve immediately!

Expert Tips

• Don’t skip the second rise! It’s what gives the kulchas their light and airy texture.
• If your dough is too sticky, add a tablespoon of flour at a time until it comes together.
• Keep a close eye on the kulchas while they’re cooking in the butter – they can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kulcha Adaptation: Substitute the milk with plant-based milk (almond or soy work well) and use vegan butter.
• Whole Wheat Kulcha Variation: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. My friend, Priya, swears by this!
• Spice Level – Green Chili Addition: My family loves a little heat! Finely chop a green chili and add it to the dough for a spicy kick.
• Festival Adaptations – Navratri/Diwali: During fasting periods like Navratri, you can make kulchas using singhara (water chestnut) flour or kuttu (buckwheat) flour.

Serving Suggestions

Kulcha is incredibly versatile! It’s amazing with:

• Matar Chaat (white pea curry)
• Chole (chickpea curry)
• Paneer Butter Masala
• Any rich, flavorful Indian curry!
• Even just a simple dollop of yogurt.

Storage Instructions

Kulcha is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat them on a skillet or in a microwave.

FAQs

Let’s answer some common questions:

• What type of flour is best for kulcha? All-purpose flour is the classic choice for that soft texture.
• Can I make kulcha dough ahead of time? Yes! You can prepare the dough and let it rise in the fridge overnight. Just bring it to room temperature before rolling and cooking.
• How do I know when the kulcha dough has risen enough? The dough should double in size and feel light and airy.
• What is the best way to cook kulcha without burning it? Cook over medium heat and keep a close eye on them, especially when cooking in butter.
• Can I freeze uncooked kulcha dough? Absolutely! Wrap the rolled kulchas individually in plastic wrap and freeze for up to a month. Thaw completely before cooking.

Enjoy making (and eating!) these delicious kulchas. I hope this recipe brings a little bit of India to your kitchen! Let me know how it turns out in the comments below.