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Photo of Tawa Kulcha by Sudha Sridhar at BetterButter

Tawa Kulcha

Sudha Sridhar
180 minutes
Prep Time
20 minutes
Cook Time
2 People
Read Instructions Save For Later


Almost every Indian meal whether vegetarian or otherwise will include some kind of bread to go with the rest of the dishes. It could be roti, parantha, puri, naan or kulcha. Of these naan and kulcha are considered to be difficult and very rarely made at home. But this is a super easy recipe that I found on Hebbar's Kitchen and came out perfect in the maiden attempt itself.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Grilling
  • Side Dishes
  • Vegan

Ingredients Serving: 2

  1. Plain flour (maida) - 1 cup (250ml)
  2. sugar - 1/2 tsp
  3. Baking powder - 1/2 tsp
  4. baking soda - 1/4 tsp
  5. salt - 1/4 tsp
  6. oil - 1 tsp
  7. curd - 1/4th cup
  8. Warm water - 1/2 cup
  9. onion seeds (Kalonji) - 3-4 tsp
  10. Fresh coriander (chopped finely) - 2-3 tbsp
  11. Plain flour (maida) - 1 tbsp (for dusting)
  12. butter - 1 tbsp (for brushing)
  13. water - 2-3 tbsp (for brushing)


  1. In a bowl mix flour, salt, sugar, baking powder, baking soda, oil and curd.
  2. Sprinkle warm water and knead to a soft, firm dough.
  3. Cover with a damp cloth and keep it in a warm place for 2-2.5 hours.
  4. Wash and chop the fresh coriander.
  5. Remove the damp cloth and knead the dough a little and then divide into fist sized balls.
  6. Heat a tawa.
  7. Flatten the dough ball on a flat surface and press some kalonji and fresh coriander on it.
  8. Turn the dough ball over so that the coriander - kalonji side is pressed down.
  9. Dust a little maida on the plain side and roll it into an oval shape.
  10. Brush with water and transfer the rolled out dough on to the hot tawa with the coriander side facing up.
  11. Cook for a couple of minutes till you see the dough puffing up.
  12. Pick up the tawa with the handle and turn it upside down so that the flame just touches the kulcha.
  13. Cook carefully over medium flame and take care not to burn the kulcha or your arm.
  14. Within a couple of minutes you'll see the kulcha puffing up and the surface getting a few burn spots.
  15. Straighten the tawa and with a spatula ease the kulcha off the tawa.
  16. Brush with butter and serve hot with choley or matar ki subzi.

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Milli Garg
Milli Garg   Apr-25-2018

Thanks for sharing this recipe.

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