Vegan Traditional Indian Kulcha
Discover the delicious simplicity of Vegan Traditional Indian Kulcha, a plant-based twist on an iconic North Indian flatbread. Perfectly soft and golden, this kulcha recipe uses plant-based yogurt and olive oil, ensuring a dairy-free and vegan-friendly alternative that doesn’t compromise on authentic flavor. Enhanced with fresh cilantro and optional garlic for a delightful aromatic touch, these fluffy beauties are cooked in a skillet or over an open flame for that irresistibly charred texture. With minimal prep time and wholesome, pantry-friendly ingredients such as whole wheat flour for added nutrition, this recipe makes six servings of versatile bread perfect for pairing with curries, dal, or even enjoyed on its own. Prepare this easy homemade kulcha to bring warm, comforting Indian flavors to your table!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour (or whole wheat flour for a healthier option)
- 0.5 cup Plant-based yogurt (e.g., coconut or almond yogurt)
- 0.5 cup Warm water
- 1 teaspoon Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Olive oil (or any neutral vegetable oil)
- 2 tablespoons Fresh cilantro, chopped
- 2 cloves Garlic, minced (optional, for garlic kulcha)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Add the plant-based yogurt and olive oil to the flour mixture. Gradually pour in the warm water, mixing the dough with your hands or a wooden spoon until it comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle a small amount of flour as needed.
Cover the dough with a damp cloth and let it rest for 1 hour in a warm place. This will allow the dough to rise slightly and become soft.
After the dough has rested, divide it into 6 equal portions and shape each portion into a ball.
Roll each dough ball into a 6-8 inch oval or round shape using a rolling pin. Sprinkle freshly chopped cilantro (and minced garlic, if using) on top, gently pressing them into the dough with the rolling pin.
Heat a cast-iron skillet or non-stick pan on medium heat. Place a rolled-out kulcha on the skillet and cook for 1-2 minutes, or until bubbles appear on the surface and the underside has golden spots.
Flip the kulcha and cook for another 1-2 minutes on the other side. For an authentic texture, you can also cook the kulcha directly over an open flame for a few seconds to create charred spots.
Remove the cooked kulcha from the skillet and repeat with the remaining dough portions.
Serve the kulcha warm, brushed with a little oil if desired, alongside your favorite curry or dal.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 74 mg | 2% | |
*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.
