Wheat Kulcha on Tawa | Whole Wheat Flour Kulcha Recipe | Atta Kulcha on Tawa | No Maida No Oven Wheat Kulcha Recipe
Kulcha – soft and melting mouth Indian flatbread. Who does not love a warm kulcha topped with butter or ghee and served with hot chole or any north Indian curry? So today, let’s prepare a healthy version of kulcha – Wheat Kulcha Akka Aata kulcha on tawa.
Wondering, How to make wheat kulcha without an oven or tandoor? Here I will show you how to make whole wheat kulcha without tandoor or oven at home. To make the no maida kulcha recipe, we need aata, yeast, salt, sugar, and warm water. I seasoned the dough with some carom seeds/ajwain and Kasuri methi. Kean a soft and smooth dough. Let it ferment. Divide the dough and roll it. I sprinkled some sesame seeds on kulcha and then cooked on hot tawa. Serve soft wheat kulcha with a dollop of ghee or butter with everyone’s favorite Chole. Even these Aata Kulcha goes well with north Indian style curry like Kadai Paneer, Paneer Tikka, Palak Paneer, etc.
We love restaurant-style Indian Flatbreads. But most of them are made out of maida. So occasionally we can enjoy them, but frequent use of them in the diet is not advisable. So I prefer to encourage a Whole Wheat Diet instead of Maida in our daily lives. Whole wheat is rich in fiber and easy to digest and it has many health benefits over the maida.
No oven Kulcha is very easy to make at home. You like the whole wheat flour kulcha recipe but running out of yeast, do try my Whole wheat naan without yeast on the tawa recipe. Wheat naan without yeast is equally soft and tasty.
Things to keep in mind while making wheat kulcha on tawa at home :
- The quantity of yeast depended on the quality of yeast.
- Always check whether the yeast is alive or not before adding it to whole wheat flour.
- The quantity of water depended on the quality of aata. So gradually add water and make a soft dough.
- Kneading is the essential step to make kulcha soft and fluffy.
- Fermentation plays a key role in yeast recipes. Always ferment the dough in a cool and dry place.
- Make sure dough does not come in contact with direct heat.
- Always keep an eye on the dough during the fermentation process. Fermentation time keeps varying from the kitchen to kitchen.
- Ferment the dough till it doubles in volume.
- If the atmosphere is hot and humid, there are chances of over fermentation. Over fermentation leads to a sour taste.
- If the atmosphere is cold, fermentation will take more time. If the dough is under-fermented, wheat kulcha will become flat and gummy.
Here is the video recipe of the Wheat Kulcha Recipe :
Serve warm Aata Kulcha with :
- Punjabi Chole Recipe | Chana Masala Recipe
- Paneer Pulao | Indian Cottage Cheese Rice Dish
- Sliced Onion and Punjabi Mango Pickle
You may also like more Indian FLatbread Recipes :
- Whole Wheat Naan on Tawa without Yeast
- Puri | Locha Puri | Aata Puri Recipe
- Tikhi Bhakhri (Spicy Wheat Flatbread )
- Kathiyawadi Bhakhri | Gujarati Bhakhri Recipe
Do try this healthy Wheat Kulcha recipe, and let me know how it turned out in the comments section. If you like this Aata Kulcha on Tawa Recipe, then share it with your friends and family and rate the recipe card. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the Wheat Kulcha Recipe :
- Whole wheat flour / aata - 2 cup, spooned and leveled
- Dry Yeast - ¾ - 1 tsp
- Sugar - 1 tsp
- Salt - 1 tsp, as per taste
- Carom seeds - ¼ tsp
- Kasuri methi - 1 tbsp
- Black sesame seeds - 2 tsp
- Water - ½ - ¾ cup as per need
- Oil - 1 tbsp
- Ghee / Oil - for cooking
- Ghee / Butter for serving
- In a bowl, add yeast, sugar, and ¼ cup of lukewarm water.
- Mix well. Cover it and keep it aside for 8-10 min.
- After 10 min, water becomes frothy, which means the yeast is alive.
- Now in a bowl, add whole wheat flour, salt, Kasuri methi, and carom seeds.
- Add yeast with water. Mix well.
- Gradually add more water and make a soft dough like chapati dough.
- Knead the dough for 4 - 5 minutes.
- Gradually the dough will become soft and smooth.
- Add 1 tbsp of oil and knead again for 2 min.
- Make a ball, seam the ends, and place in a greased bowl.
- Cover the bowl and let it ferment until the dough doubles in volume.
- For me, it took around 2 hrs.
- Fermentation time will vary from kitchen to kitchen. So keep an eye around 1.5 hrs.
- Punch the dough, divide it into 4 - 6 equal parts.
- Grease the rolling board and spread it using your fingertips.
- Sprinkle some sesame seeds and press them down.
- Place it on hot iron tawa.
- Cover it and cook.
- Gradually bubbles will start to appear.
- Flip the kulcha when cooked.
- Cook the other side as well.
- Apply ½ tsp of oil/ghee and cook on both sides. This step is optional.
- Flip a couple of times and cook if required.
- The same way prepares kulchas.
- Apply a tsp of ghee/butter and serve warm kulcha with chole, paneer Kadai, palak paneer, or curry of your choice.
Always check whether the yeast is alive or not before adding it to whole wheat flour.
The quantity of water depended on the quality of aata. So gradually add water and make a soft dough.
Kneading is the essential step to make kulcha soft and fluffy.
Fermentation plays a key role in yeast recipes. Always ferment the dough in a cool and dry place.
Make sure dough does not come in contact with direct heat.
Always keep an eye on the dough during the fermentation process. Fermentation time keeps varying from the kitchen to kitchen.
Ferment the dough till it doubles in volume.
If the atmosphere is hot and humid, there are chances of over fermentation. Over fermentation leads to a sour taste.
If the atmosphere is cold, fermentation will take more time. If the dough is under-fermented, wheat kulcha will become flat and gummy.