Sugar-Free Traditional Indian Kulcha
Experience the authentic flavors of India with this Sugar-Free Traditional Indian Kulcha recipe, a wholesome twist on the classic flatbread. Made with nutrient-rich whole wheat flour, creamy unsweetened yogurt, and infused with aromatic coriander leaves and nigella seeds, this recipe strikes a perfect balance between health and taste. The dough, prepared with a hint of baking soda and baking powder, yields soft and fluffy kulchas with a delightful texture. Skillfully cooked on a hot skillet, these sugar-free flatbreads are a versatile accompaniment to curries, dals, or yogurt dips. Easy to make and ready in just 35 minutes, this recipe is perfect for those seeking traditional Indian cuisine without added sugar.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Plain yogurt (unsweetened)
- 0.25 cup Milk (lukewarm)
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 tablespoons Ghee (clarified butter) or oil
- 0.25 cup Water
- 2 tablespoons Coriander leaves (chopped, optional)
- 1 teaspoons Nigella seeds (kalonji, optional)
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Add the yogurt into the dry mixture and gently mix. Gradually pour in the lukewarm milk and mix until the flour starts forming a dough.
Add the ghee (or oil) and knead the dough for about 8-10 minutes until smooth and pliable. If the dough feels dry, add a teaspoon of water at a time until it is soft.
Cover the dough with a damp cloth and allow it to rest at room temperature for 1 hour.
After resting, divide the dough into 6 equal-sized balls. Roll each ball between your palms to create smooth rounds.
Preheat a skillet or tawa over medium heat. Take one dough ball, flatten it slightly, and roll it out into a 5-6 inch circle using a rolling pin. Sprinkle some chopped coriander leaves and nigella seeds on top (if using), and press gently to adhere.
Place the rolled kulcha onto the hot skillet. Cook for about 2 minutes on one side until bubbles start forming. Flip it over and cook the other side until golden brown spots appear.
Flip it back to the first side and press gently with a spatula or cloth to help it puff up. Remove from the skillet and brush with a little ghee, if desired.
Repeat the process for the remaining dough balls.
Serve the sugar-free kulchas warm with your favorite curry or yogurt dip.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 8.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1269 mg | 27% | |
*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.
