Kulcha - Revision history

Sameer: update layout based on references also and improved wording per standard format

2026-02-21T17:04:35Z

update layout based on references also and improved wording per standard format

← Older revision		Revision as of 22:34, 21 February 2026
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			{{short description\|South Asian flatbread}}
	{{for\|the Australian band\|Kulcha (band)}}		{{for\|the Australian band\|Kulcha (band)}}
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	~~{{short description\|Flatbread originating from the Indian subcontinent}}~~
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Kulcha		\| name = Kulcha
	\| image = ~~Kulchachole~~.jpg		\| image = Chole Kulcha Meal - Order Food Online in Mumbai (31013272937).jpg
	\| image_size = 200px		\| image_size = 200px
	\| caption = Kulcha with chole from [[India]].		\| caption = Kulcha with chole from [[India]]
	\| alternate_name =		\| alternate_name =
	\| country = [[Punjab]]		\| country =
	\| ~~region~~ = [[~~Jammu~~]], [[~~Kashmir~~]], [[~~Himachal Pradesh]], [[Punjab region]], [[Haryana]] and [[Uttar Pradesh~~]]		\| region = [[Punjab]]
	\| creator =		\| national_cuisine = [[Indian cuisine\|Indian]], [[Pakistani cuisine\|Pakistani]], [[Punjabi cuisine\|Punjabi]]
	\| type = [[Flatbread]]		\| creator =
	\| served =		\| type = [[Flatbread]]
	\| main_ingredient = [[Maida flour]]		\| served =
	\| variations =		\| main_ingredient = [[Maida (flour)\|Maida]]
	\| calories =		\| variations =
	\| other =		\| calories =
			\| other =
	}}		}}
			'''Kulcha''' is a type of [[flatbread]] made from [[Maida (flour)\|refined wheat flour]], and fermented in earthen pots and baked in a [[tandoor]].<ref>{{Cite book \|last=Joshi \|first=V. K. \|url=https://books.google.com/books?id=bjg0CwAAQBAJ&pg=PA372&dq=kulcha+bread&hl=en&newbks=1&newbks_redir=0&source#v=onepage&q=kulcha%20bread&f=false \|title=Indigenous Fermented Foods of South Asia \|date=2016-01-05 \|publisher=CRC Press \|isbn=978-1-4398-8790-5 \|language=en}}</ref> The term kulcha derives from a [[Persian language\|Persian]] term for a disc-shaped loaf of [[leavened bread]]. In [[India]], this term is commonly used for regular English disc-shaped bread.<ref name=":0">{{Cite book \|last1=Steingass \|first1=Francis \|url=https://books.google.com/books?id=mVrG0F-7yzMC&dq=Kulcha+Persian&pg=PA1042 \|title=A Comprehensive Persian-English Dictionary: Including the Arabic Words and Phrases to be Met with in Persian Literature, Being Johnson and Richardson's Persian, Arabic, and English Dictionary Rev., Enl., and Entirely Reconstructed \|last2=Richardson \|first2=John \|last3=Johnson \|first3=Francis \|date=1892 \|publisher=Allen \|language=en}}</ref>

	~~'''Kulcha'''~~ is ~~a type of mildly leavened~~ [[~~flatbread~~]] ~~that originated~~ in ~~the [[Indian subcontinent]]~~.		Another variant of kulcha is [[Nankhatai\|khatai]] or sweet kulcha, which is prepared in a similar manner, but with sugar substituted for salt.<ref>{{Cite book \|last=Tamang \|first=Jyoti Prakash \|url=https://books.google.com/books?id=HRHUDwAAQBAJ&pg=PA237&dq=kulcha+bread+history&hl=en&newbks=1&newbks_redir=0&source#v=onepage&q=kulcha%20bread%20history&f=false \|title=Ethnic Fermented Foods and Beverages of India: Science History and Culture \|date=2020-03-02 \|publisher=Springer Nature \|isbn=978-981-15-1486-9 \|language=en}}</ref>

	==~~Recipe~~==		==Origin and terminology==
	~~Kulcha~~ is ~~made from [[maida flour]], [[water]], a pinch of salt and a leavening agent~~ (~~[[Baker's yeast\|yeast]] or old kulcha dough~~)~~, mixed together by hand to make a very tight dough. This dough is covered with a wet cloth~~ and ~~left to stand for an hour or so in~~ a ~~warm place. The result is a slight leavening~~ of ~~the dough but not much. The flour is [[Kneading\|kneaded]] again by hand and then rolled out using a [[rolling pin]] into a flat~~, ~~round shape~~. ~~It is baked in an earthen clay oven (~~"~~[[tandoor]]~~") until done. When baked, it is often brushed with [[butter]] or [[ghee]], although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as ''chole'' is the dish of choice for being eaten with kulcha.<ref>{{~~cite~~ web\|url=~~http~~://~~punjabirecipes~~.~~gurudwara~~.~~net~~/~~recipedetail~~.~~aspx?id~~=67\|~~title~~=~~Plain Kulcha Recipe~~\|~~archive-~~url=https://~~web.archive.org/web/20150317110507/http://punjabirecipes~~.~~gurudwara~~.~~net~~/~~recipedetail.aspx~~?id=67\|~~archive-~~date=~~17 March 2015~~\|~~url-status~~=~~dead~~\|~~access~~-~~date~~=~~18 March 2016~~}}</ref>		The term ''kulcha'' is Persian (کلوچه) and describes a disc-shaped loaf of bread, bun or even biscuit.<ref name=":0" /><ref>{{Cite web \|title=Definition of کلیچه \|url=https://dehkhoda.ut.ac.ir/en/dictionary/%DA%A9%D9%84%DB%8C%DA%86%D9%87 \|access-date=2023-04-04 \|website=Dehkhoda Lexicon Institute and International Center for Persian Studies \|language=en}}</ref> However, in India this term came to be associated with round breads popularized during the [[British Raj\|British colonial period]].<ref>{{Cite book \|last=Manfield \|first=Christine \|url=https://books.google.com/books?id=8cwvEAAAQBAJ&dq=Kulcha+british+period&pg=PT556 \|title=Christine Manfield's Indian Cooking Class \|date=2021-11-04 \|publisher=Simon and Schuster \|isbn=978-1-76085-244-3 \|language=en}}</ref>

	~~==Variations==~~		In some parts of India, naan or [[Tandoori paratha\|tandoori parantha]] is often confused with kulcha.
	In ~~the first variant, instead~~ of ~~using water to knead the dough~~, ~~milk or yogurt can be used; this results in the dough becoming softer and more rubbery. This type of kulcha is known as ''doodhia kulcha'' (milk kulcha). Leavening is often greater if yogurt is used.~~

	~~This variant of kulchas are not stuffed but made plain and eaten with a curry which can be either vegetarian~~ or ~~meat-based.~~

	The second variant are the kulchas stuffed with fillings that were served during the period of Mughals and Nizams in their Darbars.<ref>{{Cite web\|url=https://foodandstreets.com/2017/08/19/hidden-secrets-of-amritsari-kulcha/\|title=Hidden Secrets of Amritsari Kulcha\|last=Sadaf\|date=2017-08-19\|website=Food and Streets by Sadaf\|language=en\|access-date=2019-10-05}}</ref> For example in Awadh region, [[~~Awadhi people~~\|~~Awadhi~~]] ~~Kulcha~~ is served with Nahari, a mutton based dish.<ref>{{Cite book\|last=Brien\|first=Charmaine O'\|url=https://books.google.com/books?id=BGhBAgAAQBAJ&q=Awadhi+Kulcha+Nihari&pg=PT132\|title=The Penguin Food Guide to India\|date=2013-12-15\|publisher=Penguin UK\|isbn=978-93-5118-575-8\|language=en}}</ref>

	Nowadays, these are sold in restaurant and shops. [[Jammu Division\|Jammu's]] Kaladi Kulcha which is made with traditional [[Dogras\|Dogra]] Cheese i.e. [[Kalari cheese\|Kaladi Cheese]] is one of the most-loved street foods in Jammu.<ref>{{Cite web\|last=Excelsior\|first=Daily\|date=2020-12-05\|title=Kaladi Experience\|url=https://www.dailyexcelsior.com/kaladi-experience/\|access-date=2021-03-27\|website=Jammu Kashmir Latest News {{!}} Tourism {{!}} Breaking News J&K\|language=en-US}}</ref> Kaladi cheese is sautéed in oil on a pan, cooked till brown in colour from both sides and stuffed between roasted kulchas.<ref>{{Cite web\|date=2021-03-10\|title=How kulchas from India and Pakistan act as a great unifier\|url=https://lifestyle.livemint.com//food/discover/how-kulchas-from-india-and-pakistan-act-as-a-great-unifier-111615345933013.html\|access-date=2021-03-27\|website=Mintlounge\|language=en}}</ref>
	~~[[File:Amritsari kulcha with cholle.jpg\|alt=Two dishes served in separate metal containers, as if ready for two people who will be sitting on opposite side of a narrow table\|thumb\|Amritsari kulcha~~ with ~~cholle (chickpea stew)]]~~

	Amritsari kulcha, a.k.a. amritsari naan, is a modern recipe which has become one of the favorite breakfast choices for the local population of Amritsar.<ref>{{Cite web\|url=https://www.amritsaronline.org/blog/food/kulcha-in-amritsar/\|title=Kulcha- the everlasting love of Amritsaris\|date=April 8, 2019\|website=Amritsar Online}}</ref>

	~~In entire North India, range of stuffings, including [[paneer]] (cottage cheese), [[potatoes]], [[onion]] and other vegetables are used to stuff these kulchas.{{external media~~
	~~\| align = left~~
	~~\| width = 210px~~
	~~\| image1 = [https://www.flickr.com/photos/krsaurabh/sets/72157673470464083 A slidshow of Hyderabadi Kulcha / Naan / Sheermaal preparation images]. Published on [[Flickr]]}}~~

	~~In [[Pakistan]],~~ kulcha breads are largely eaten in certain parts of the [[Hazara, Pakistan\|Hazara]] and northern [[Punjab, Pakistan\|Punjab]] regions, where they are a popular breakfast item.<ref>{{cite news\|url=http://tribune.com.pk/story/459486/traditional-foods-in-pindi-a-place-for-kashmiri-bread-lovers/\|title=Traditional foods: In Pindi, a place for Kashmiri bread lovers\|work=Express Tribune\|date=2 November 2012\|access-date=14 November 2012}}</ref>

	==See also==		==See also==
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	* {{commons category-inline}}		* {{commons category-inline}}

			{{Flatbreads}}
	{{Indian bread}}		{{Indian bread}}
	{{Pakistani bread}}		{{Pakistani bread}}
	~~{{Flatbreads}}~~
	{{Indian Dishes}}		{{Indian Dishes}}

	[[Category:Indian breads]]		[[Category:Indian breads]]
	[[Category:Pakistani breads]]		[[Category:Pakistani breads]]
			[[Category:Indian cuisine]]
	[[Category:Kashmiri cuisine]]		[[Category:Kashmiri cuisine]]
	[[Category:Punjabi cuisine]]		[[Category:Punjabi cuisine]]
	~~[[Category:Punjabi words and phrases]]~~
	[[Category:Roti]]		[[Category:Roti]]
	[[Category:Flatbread dishes]]		[[Category:Flatbread dishes]]

2405:201:5008:400F:F94A:B9F5:5BA2:428A at 14:39, 18 August 2021

2021-08-18T14:39:00Z

← Older revision		Revision as of 20:09, 18 August 2021
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	\| caption = Kulcha with chole from [[India]].		\| caption = Kulcha with chole from [[India]].
	\| alternate_name =		\| alternate_name =
	\| country = [[~~Indian subcontinent~~]]		\| country = [[Punjab]]
	\| region = [[Jammu]], [[Kashmir]], [[Himachal Pradesh]], [[Punjab region]], [[Haryana]] and [[Uttar Pradesh]]		\| region = [[Jammu]], [[Kashmir]], [[Himachal Pradesh]], [[Punjab region]], [[Haryana]] and [[Uttar Pradesh]]
	\| creator =		\| creator =

>WhatamIdoing: Copyedit

2021-05-17T03:11:25Z

Copyedit

New page

{{for|the Australian band|Kulcha (band)}}
{{Use dmy dates|date=August 2019}}
{{short description|Flatbread originating from the Indian subcontinent}}
{{Infobox prepared food
| name = Kulcha
| image = Kulchachole.jpg
| image_size = 200px
| caption = Kulcha with chole from [[India]].
| alternate_name =
| country = [[Indian subcontinent]]
| region = [[Jammu]], [[Kashmir]], [[Himachal Pradesh]], [[Punjab region]], [[Haryana]] and [[Uttar Pradesh]]
| creator =
| type = [[Flatbread]]
| served =
| main_ingredient = [[Maida flour]]
| variations =
| calories =
| other =
}}

'''Kulcha''' is a type of mildly leavened [[flatbread]] that originated in the [[Indian subcontinent]].

==Recipe==
Kulcha is made from [[maida flour]], [[water]], a pinch of salt and a leavening agent ([[Baker's yeast|yeast]] or old kulcha dough), mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the dough but not much. The flour is [[Kneading|kneaded]] again by hand and then rolled out using a [[rolling pin]] into a flat, round shape. It is baked in an earthen clay oven ("[[tandoor]]") until done. When baked, it is often brushed with [[butter]] or [[ghee]], although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as ''chole'' is the dish of choice for being eaten with kulcha.<ref>{{cite web|url=http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=67|title=Plain Kulcha Recipe|archive-url=https://web.archive.org/web/20150317110507/http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=67|archive-date=17 March 2015|url-status=dead|access-date=18 March 2016}}</ref>

==Variations==
In the first variant, instead of using water to knead the dough, milk or yogurt can be used; this results in the dough becoming softer and more rubbery. This type of kulcha is known as ''doodhia kulcha'' (milk kulcha). Leavening is often greater if yogurt is used.

This variant of kulchas are not stuffed but made plain and eaten with a curry which can be either vegetarian or meat-based.

The second variant are the kulchas stuffed with fillings that were served during the period of Mughals and Nizams in their Darbars.<ref>{{Cite web|url=https://foodandstreets.com/2017/08/19/hidden-secrets-of-amritsari-kulcha/|title=Hidden Secrets of Amritsari Kulcha|last=Sadaf|date=2017-08-19|website=Food and Streets by Sadaf|language=en|access-date=2019-10-05}}</ref> For example in Awadh region, [[Awadhi people|Awadhi]] Kulcha is served with Nahari, a mutton based dish.<ref>{{Cite book|last=Brien|first=Charmaine O'|url=https://books.google.com/books?id=BGhBAgAAQBAJ&q=Awadhi+Kulcha+Nihari&pg=PT132|title=The Penguin Food Guide to India|date=2013-12-15|publisher=Penguin UK|isbn=978-93-5118-575-8|language=en}}</ref>

Nowadays, these are sold in restaurant and shops. [[Jammu Division|Jammu's]] Kaladi Kulcha which is made with traditional [[Dogras|Dogra]] Cheese i.e. [[Kalari cheese|Kaladi Cheese]] is one of the most-loved street foods in Jammu.<ref>{{Cite web|last=Excelsior|first=Daily|date=2020-12-05|title=Kaladi Experience|url=https://www.dailyexcelsior.com/kaladi-experience/|access-date=2021-03-27|website=Jammu Kashmir Latest News {{!}} Tourism {{!}} Breaking News J&K|language=en-US}}</ref> Kaladi cheese is sautéed in oil on a pan, cooked till brown in colour from both sides and stuffed between roasted kulchas.<ref>{{Cite web|date=2021-03-10|title=How kulchas from India and Pakistan act as a great unifier|url=https://lifestyle.livemint.com//food/discover/how-kulchas-from-india-and-pakistan-act-as-a-great-unifier-111615345933013.html|access-date=2021-03-27|website=Mintlounge|language=en}}</ref>
[[File:Amritsari kulcha with cholle.jpg|alt=Two dishes served in separate metal containers, as if ready for two people who will be sitting on opposite side of a narrow table|thumb|Amritsari kulcha with cholle (chickpea stew)]]

Amritsari kulcha, a.k.a. amritsari naan, is a modern recipe which has become one of the favorite breakfast choices for the local population of Amritsar.<ref>{{Cite web|url=https://www.amritsaronline.org/blog/food/kulcha-in-amritsar/|title=Kulcha- the everlasting love of Amritsaris|date=April 8, 2019|website=Amritsar Online}}</ref>

In entire North India, range of stuffings, including [[paneer]] (cottage cheese), [[potatoes]], [[onion]] and other vegetables are used to stuff these kulchas.{{external media
| align = left
| width = 210px
| image1 = [https://www.flickr.com/photos/krsaurabh/sets/72157673470464083 A slidshow of Hyderabadi Kulcha / Naan / Sheermaal preparation images]. Published on [[Flickr]]}}

In [[Pakistan]], kulcha breads are largely eaten in certain parts of the [[Hazara, Pakistan|Hazara]] and northern [[Punjab, Pakistan|Punjab]] regions, where they are a popular breakfast item.<ref>{{cite news|url=http://tribune.com.pk/story/459486/traditional-foods-in-pindi-a-place-for-kashmiri-bread-lovers/|title=Traditional foods: In Pindi, a place for Kashmiri bread lovers|work=Express Tribune|date=2 November 2012|access-date=14 November 2012}}</ref>

==See also==
*[[List of Indian breads]]
*[[List of Pakistani breads]]

==References==
{{Reflist}}

==External links==
* {{commons category-inline}}

{{Indian bread}}
{{Pakistani bread}}
{{Flatbreads}}
{{Indian Dishes}}

[[Category:Indian breads]]
[[Category:Pakistani breads]]
[[Category:Kashmiri cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Punjabi words and phrases]]
[[Category:Roti]]
[[Category:Flatbread dishes]]