Three years back I published a post on my experience and recipe on Amritsari Kulcha which was loved by lot of people. I had experienced an overwhelming response on the recipe and comments and kulcha pictures filled my Facebook page. Thank you all for your likes, pictures, and pinning the recipe on Pinterest. It was my attempt to create tandoori kulcha in my convection oven, and I feel happy to have succeeded in my experiment. :)
I know many of you have written to me and asked me if you could use whole wheat flour in kulcha instead of all-purpose flour. I would say yes, totally, and here are the pictures.
Check out my recipe of Amritsari Kulche
I used the same recipe substituting all purpose flour for organic whole-wheat flour.
To make 6 Kulchas:
2 cups organic whole wheat flour (I use 24 Mantra organic flour)
1 tsp. salt
1 tsp. baking soda
1 tsp. ghee
1/2 cup plain yogurt/ dahi
For the filling
2 large potatoes (boiled)
salt to taste
Chopped green chilies (to your spice level)
1 tsp. garam masala powder
1 tsp. grated ginger
To garnish kulcha
2 tbsp. coarsely ground coriander seeds
Red chilli powder
- Mix 2 cups flour with 1 tsp. salt, 1 tsp. baking soda, 1 tsp. ghee and 1/2 cup plain yogurt/ dahi. Use some water (if needed) to make a soft dough. (You could substitute wheat flour for all purpose flour too.)
- Remove the dough on a clean, flat surface. Knead the dough well. If the dough feel sticky, do not worry. As you work the dough, it tends to get less sticky. You could also divide the dough into 2 parts and knead each part separately. Make a soft ball of a well kneaded dough and set it aside covered for 20-25 minutes.
- Boil 2 large potatoes. Cool and peel them. Add 1 tsp. salt, lime juice, chopped green chillies (to taste), 1 tsp. garam masala powder, and 1 tsp. grated ginger. Mix well and keep the filling aside
- Divide your well rested kulcha dough into 6 equal parts.
- Grease the dough with some ghee or oil and flatten it. You could use a rolling pin to roll the dough to 3-4 inch diameter.
- Place 1 part of potato filling on the dough. Bring the sides together. Press them well to fuse it well. Make a smooth ball. Use your fingers to flatten it gently. You could also use a rolling pin the roll the stuffed dough. Roll the dough to form a even 6-7 inch flat bread/kulcha.
- Sprinkle some ground coriander seeds and press them in well. Sprinkle some cilantro and chilli powder too.
- Preheat the oven to 500F temperature or the highest temperature on your convection oven. I also like to use baking stone/pizza stone to bake them evenly. You could use regular baking sheet too. Always preheat baking stone for 15 minutes.
- Gently place each kulcha on the hot baking stone. Bake kulchas for 5-6 minutes (or till they turn golden brown) on 500F temperature. The key is to create Tandoor like temperature and to cook them on high heat. This will make the kulchas cook evenly but yet remain soft. Slow baking will make the kulchas hard and crisp.
- Remove when done and apply some butter or ghee.
- Serve with sliced onions and hot, spicy Chole or your favorite curry or just chilled yogurt.
Here are few pictures of Whole wheat Kulchas.
Enjoy Whole Wheat Healthy Kulche!