Low Sodium Traditional Indian Kulcha
Indulge in the authentic flavors of India with this Low Sodium Traditional Indian Kulcha recipe, a lighter twist on the beloved flatbread. Made with simple pantry staples like all-purpose flour, unsweetened low-sodium yogurt, and a touch of olive oil, this recipe is perfect for those looking to enjoy classic kulcha while watching their sodium intake. Infused with optional nigella seeds, minced garlic, and fresh cilantro, each bite bursts with aromatic goodness. The dough is kneaded to a soft, smooth texture and cooked on a hot skillet for golden, fluffy results in just minutes. Serve these warm kulchas with a side of low-sodium curry or a cooling yogurt dip for an irresistible pairing. Quick to make, dietary-friendly, and delightfully versatile, this recipe is ideal for your next homemade Indian feast!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Plain unsweetened yogurt (low-sodium)
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- 0.33 cup Warm water
- 1 tablespoon Garlic (finely minced, optional)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 teaspoon Nigella seeds (kalonji, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and sugar.
Add the yogurt and olive oil to the bowl and mix until the flour starts to come together.
Gradually add the warm water, a little at a time, and knead the dough until it becomes smooth and soft. This should take about 6-8 minutes.
Cover the dough with a damp cloth and let it rest for 1 hour at room temperature.
After the dough has rested, divide it into 6 equal portions and roll each portion into a ball.
Preheat a cast-iron skillet or non-stick pan over medium-high heat.
Take one dough ball and roll it out on a floured surface to form an oval or circular shape about 1/4 inch thick.
Sprinkle a few nigella seeds, minced garlic, and chopped cilantro over the surface of the rolled dough. Press gently with a rolling pin so the toppings stick.
Carefully place the rolled kulcha onto the hot skillet. Cook for 1-2 minutes until bubbles form on the surface.
Flip the kulcha and cook the other side for another 1-2 minutes, pressing gently with a spatula until golden brown spots appear.
Repeat the process with the remaining dough balls.
Serve warm with your favorite low-sodium curry or yogurt dip.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
