This whole wheat masala kulcha recipe is a must try if you love Indian flatbreads. This recipe is like none other, and unlike naans and other flatbreads that need yeast or any other leavening agents, this recipe does not.
The kulchas are crispy on the outside, soft on the inside and have a delicate balance of flavors thanks to a delicious Indian style filling, turning it into an unforgettable flatbread you will devour every bite of.
Ready to try out this recipe? Here’s all you need to know about making it.
Ingredients For the Recipe
To make the whole wheat masala kulcha, here is what you will need.
For the masala
- Red chili powder: ½ tsp
- Turmeric powder: A pinch
- Coriander powder: ½ tsp
- Cumin powder: ½ tsp
- Dry mango powder: ½ tsp
- Garam masala powder: ½ tsp
- Salt: ½ tsp
For the kulcha
- Whole wheat flour: 1 cup
- Salt: ½ tsp
- Nigella seeds: 1 tsp
- Kasuri methi/Dried fenugreek leaves: 1 tbsp
- Water: As required
- Oil: 1 tbsp
- Prepared masala
- Ghee: As required
- Carom seeds: As required
- Sesame seeds: As required
How to Make the Whole Wheat Masala Kulcha
Once you have your ingredients ready, here is what you will need to do to make this whole wheat masala kulcha.
In a mixing bowl, add the whole wheat flour, salt, nigella seeds, and Kasuri methi. Mix well.
Add water little by little and knead into a smooth dough.
Add oil and knead again for a few minutes. Rest the dough for at least 15 minutes.
In the meantime, prepare the masala by mixing together all the ingredients.
Once the dough is well rested, take a small ball sized portion, dust with wheat flour, and roll it out as thin as you can.
Spread ghee uniformly across the rolled dough.
Sprinkle the prepared masala uniformly.
Then fold the rolled dough in a zig-zag way and roll into a spiral.
Flatten with the palm of your hand and add carom seeds and sesame seeds. Use your palm to press them into the dough.
Turn it over and dust with wheat flour before gently rolling it out.
Heat a tawa and transfer the rolled out paratha onto it.
Cook one side for 30 seconds and flip it. Add ghee on top, spread it, and cook this side for another 30 seconds. Flip again and cook the other side. Keep cooking until it turns golden brown with brown spots.
Crush it a bit before serving hot with your favorite curries or pickles.
Frequently Asked Questions
Depending on your personal taste reference, you can add lots of different seasonings and spices to the kulcha.
To make the kulchas healthier, you can also use some freshly chopped veggies (with the excess water squeezed out of them) in addition to the spices and seasonings and use them as the stuffing.
Chopped carrots, bell peppers, zucchini and onions are all great choices.
Your leftover dough and masala kulcha mixture can be refrigerated for up to 3 days. Just make sure to store the kulcha mixture and the dough separately in airtight containers to keep them fresh for a longer time.
It also makes sense to get them out at room temperature before you cook them.
Tips & Tricks to Make the Whole Wheat Masala Kulcha
While making the whole wheat masala kulcha is super easy, you might want to note down these tips and tricks too.
- To make the stuffing for the kulchas more filling, you can add some crumbled cottage cheese to it.
- If you are looking for a vegan stuffing for these kulchas, some boiled, mashed potatoes should do the trick.
- I have used whole-wheat flour to make the dough for the kulchas. You can use a mix of multigrain flour and wheat flour or multigrain flour and all purpose flour to bring in a bit of variation too.
- Letting the dough rest is a crucial step for this recipe because it allows the gluten to develop and makes the kulchas soft and delicious.
- If you want the kulcha to be more airy and fluffy, you can use yogurt instead of water to bind the dough, and add a bit of baking soda into it too.
- To make these kulchas extra soft and flavorful, you can also add some milk into the dough while binding it, instead of using water.
- Don’t forget to top these kulchas with some freshly chopped coriander leaves. You can press them on the kulchas while you’re rolling them out, or sprinkle them onto the bread towards the end, after you’ve taken them off heat.
Serving Ideas & Suggestions
These delicious kulchas can be enjoyed on their own as an evening snack when teamed with some chutneys and sauces.
You can also serve them with some Indian chickpea curry or any other curry of your choice to make them a part of a complete meal.
If you enjoyed this unique Indian flatbread and are looking to try your hands at some more breads, here are a few interesting recipes you might want to try out.
Whole Wheat Masala Kulcha
Ingredients For the masala
- ½ teaspoon Red chili powder
- 1 pinch Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Dry mango powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Salt
Ingredients For the kulcha
- 1 cup Whole wheat flour
- ½ teaspoon Salt
- 1 teaspoon Nigella seeds
- 1 tablespoon Kasuri methi/Driedfenugreek leaves
- 1 glass Water
- 1 tablespoon Oil
- 1 bowl Prepared masala
- 1 tablespoon Ghee
- 1 teaspoon Carom seeds
- 1 teaspoon Sesame seeds
- In a mixing bowl, add the whole wheat flour, salt, nigella seeds, and kasuri methi. Mix well.
- Add water little by little and knead into a smooth dough.
- Add oil and knead again for a few minutes. Rest the dough for at least 15 minutes.
- In the meantime, prepare the masala by mixing together all the ingredients.
- Once the dough is well rested, take a small ball sized portion, dust with wheat flour, and roll it out as thin as you can.
- Spread ghee uniformly across the rolled dough.
- Sprinkle the prepared masala uniformly.
- Then fold the rolled dough in a zig-zag way and roll into a spiral.
- Flatten with the palm of your hand and add carom seeds and sesame seeds. Use your palm to press them into the dough.
- Turn it over and dust with wheat flour before gently rolling it out.
- Heat a tawa and transfer the rolled out paratha onto it.