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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}} | ||
{{Infobox prepared food | {{Infobox prepared food | ||
| name | | name = Kulcha | ||
| image | | image = Chole Kulcha Meal - Order Food Online in Mumbai (31013272937).jpg | ||
| image_size | | image_size = 200px | ||
| caption | | caption = Kulcha with chole from [[India]] | ||
| alternate_name | | alternate_name = | ||
| country | | country = | ||
| | | region = [[Punjab]] | ||
| creator | | national_cuisine = [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Punjabi cuisine|Punjabi]] | ||
| type | | creator = | ||
| served | | type = [[Flatbread]] | ||
| main_ingredient | | 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> | |||
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> | |||
== | ==Origin and terminology== | ||
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> | |||
In some parts of India, naan or [[Tandoori paratha|tandoori parantha]] is often confused with kulcha. | |||
In | |||
==See also== | ==See also== | ||
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* {{commons category-inline}} | * {{commons category-inline}} | ||
{{Flatbreads}} | |||
{{Indian bread}} | {{Indian bread}} | ||
{{Pakistani bread}} | {{Pakistani bread}} | ||
{{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:Roti]] | [[Category:Roti]] | ||
[[Category:Flatbread dishes]] | [[Category:Flatbread dishes]] | ||
Latest revision as of 22:34, 21 February 2026
.jpg) Kulcha with chole from India | |
| Type | Flatbread |
|---|---|
| Region or state | Punjab |
| Associated national cuisine | Indian, Pakistani, Punjabi |
| Main ingredients | Maida |
Kulcha is a type of flatbread made from refined wheat flour, and fermented in earthen pots and baked in a tandoor.[1] The term kulcha derives from a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English disc-shaped bread.[2]
Another variant of kulcha is khatai or sweet kulcha, which is prepared in a similar manner, but with sugar substituted for salt.[3]
Origin and terminology[edit | edit source]
The term kulcha is Persian (کلوچه) and describes a disc-shaped loaf of bread, bun or even biscuit.[2][4] However, in India this term came to be associated with round breads popularized during the British colonial period.[5]
In some parts of India, naan or tandoori parantha is often confused with kulcha.
See also[edit | edit source]
References[edit | edit source]
- ↑ Joshi, V. K. (5 January 2016). Indigenous Fermented Foods of South Asia. CRC Press. ISBN 978-1-4398-8790-5.
- ↑ 2.0 2.1 Steingass, Francis; Richardson, John; Johnson, Francis (1892). 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. Allen.
- ↑ Tamang, Jyoti Prakash (2 March 2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Nature. ISBN 978-981-15-1486-9.
- ↑ "Definition of کلیچه". Dehkhoda Lexicon Institute and International Center for Persian Studies. Retrieved 4 April 2023.
- ↑ Manfield, Christine (4 November 2021). Christine Manfield's Indian Cooking Class. Simon and Schuster. ISBN 978-1-76085-244-3.
