Soft, fluffy Garlic Cheese Kulcha is mildly leavened bread that stuffed with a chatpata mixture of garlic and cheese. This recipe uses the tava method and produces the most amazing kulchas. Only 30 minutes of active prep and cooking time!
If you've always wondered how your local restaurant produces the most amazingly soft stuffed kulchas, I'm here to demystify things! So that you can get the same results at home and know exactly what goes into them.
These are just like Amritsari Kulchas which are usually served with chana or chhole, dahi or raita and a big glass of lassi! Kulchas are actually pretty easy to make at home and only need a few ingredients. We all love stuffed kulchas and my favourite combination is hands down garlic and cheese. There's something about garlic in every bite and melty, stretchy cheese oozing out of soft bread - YUM!
Quick Walk Through: Garlic Cheese Kulcha
Ingredients for Garlic Cheese Kulcha
Here's what you'll need to make the dough for kulchas
This recipe doesn't require yeast and we don't want the dough to be bready. Instead its mildly leavened with baking soda and curd which keeps the dough soft and really light.
Here's what you'll need for the kulcha stuffing
- I've used shredded mozzarella for the kulcha stuffing but you can also use Amul processed cheese or a combination of cheddar and mozzarella. Mozzarella melts and gives you that cheese pull which won't happen if you use regular Amul Cheese.
- Chaat Masala adds an amazing tanginess that's hard to beat. We call the flavour 'chatpata' in Hindi. If you can source chaat masala, please do. If you can't, you can also switch things up with some taco seasoning, or cajun spice mix - it'll be a different flavour but still so good.
Step by Step Kulcha Recipe
I've broken this recipe down into multiple steps so that it's easy for you to make kulchas at home
1 Add maida, salt, baking soda to a bowl and give it a mix
2-3 Add oil and curd and mix it well till it starts to come together. Knead the dough for a few minutes till it comes together as a ball. You shouldn't need any extra liquid for this. The dough should feel a little tacky and soft. If you feel its too dry, then just add a teaspoon or two of warm water
4. Once you've kneaded the dough for 4-5 minutes and it comes together into a ball, cover it with a damp cloth and let it rest for 2 hours
5-6 Add shredded mozzarella, chopped garlic, chaat masala, green chillies and coriander to a bowl and mix it well. Do this just before you are ready to make the kulchas. If making ahead, refrigerate the stuffing till ready to use
7 After resting for two hours, the dough would have expanded somewhat (but not doubled in size like an yeasted dough)
8 Take a golf ball sized piece of dough and dust it on both sides with flour. Roll it out into a 4 inch diameter circle
9 Place a tablespoon and a half of filling in the center
10 Pleat the edges together while moving the dough in a circular motion so the filling is complete sealed
11 Once the kulcha is stuffed roll it out again to a 4 inch diameter circle. Don't roll it too thin or the stuffing will start coming out
12 Brush the top with water
13 Sprinkle cheese, garlic and coriander on top and press it down gently so it sticks to the dough
14 Flip it over and brush the other side with water
15 Place the side brushed with water down on a hot tawa (don't use a non stick tawa - iron tava or steel tawa works well)
16 Cover it immediately and let it cook for 30-40 seconds on high flame
17 Flip the tawa over so that the kulcha touches the flame and grill the top of the kulcha directly on the flame till it chars on top from all sides and the center
18 Remove it on a plate and brush the top immediately with butter
Richa's Expert Tips To Make The Best Stuffed Kulcha
- Flour: I recommend using only maida or all purpose flour for this recipe. If you wish to use atta or whole wheat flour, don't increase the amount by more than 50%
- Yeast: If you would like to use yeast in this recipe, replace the baking soda with a teaspoon of yeast. The dough should double in size before you use it to make kulchas
- Vegan Kulchas: You can make these kulchas vegan by replacing curd with a vegan curd and a teaspoon of vinegar
- Tawa: The method that I've shared to cook the kulchas will only work if you use an iron tawa or a steel tawa so that the dough sticks to the surface. That won't happen if you use a non stick tawa. If you only have a non stick tawa, flip the kulcha after 45 seconds and cook it for another minute on the other side while pressing it gently.
- Stuffing: You can switch up the stuffing by adding aloo or paneer or other herbs or seasoning to it
The main difference is the resting time. I recommend resting naan for only 20-30 minutes whereas kulcha needs a resting time of at least 2 hours.
Kulcha is a leavened bread whereas paratha is unleavened.
And there you have it. It's so easy make homemade kulchas with my recipe. Every one of them will be soft and amazingly fluffy. You can make different variations with this recipe by changing up the stuffing - aloo kulcha, paneer kulcha, cheese kulcha, pudina kulcha or skip the stuffing and make a plain kulcha.
Serve Kulchas With
Watch the Recipe Video
Chilli Garlic Cheese Stuffed Kulcha
- 2 cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- ¾ cup Curd + 1-2 Teaspoons
- 1 Teaspoon Oil
- ¼ Cup chopped Garlic
- 2-3 chopped Green Chillies
- ¼ Cup chopped Coriander Leaves
- 1 Teaspoon Chaat Masala
- 1 ½ Cup grated Mozzarella Cheese
- 2-3 Tablespoons chopped Garlic
- 1-2 Tablespoons chopped Coriander Leaves
- ¼ Cup grated Mozzarella Cheese
- 2 Tablespoons Butter softened for brushing, optional
- Add flour, baking soda, sugar and salt to a mixing bowl. Make a well in the middle and add ¾th cup curd. Mix to combine using a spoon or a spatula. Knead together for 3-4 minutes or until it forms a smooth dough. Add 1-2 teaspoons of curd extra if necessary.
- Add a teaspoon of oil and coat the surface of the dough. Cover and rest for 2 hours.
- Add all the ingredients to a bowl and combine to mix.
- Refrigerate until ready to use.
- Preheat the tawa while you stuff the kulcha
- Dust the surface with some flour. Divide the dough into 5 portions, about 85-90 grams per portion and set aside. Take one portion and flatten it out using your hands or a rolling pin. Roll the dough out to ¼th inch thickness.
- Place 2-3 tablespoons of filling in the center. Pull in the dough from the sides to the center making a ball/pocket. Seal by pinching the dough in the middle and pinch off any excess dough, as shown in the video.
- Once filled, roll out the dough again to ⅛ - ¼th inch thickness. Sprinkle a few drops of water and add some chopped garlic, coriander and cheese. Spread it around and ensure it sticks to the dough.
- Flip it over and sprinkle more water on the other side. Spread it around and stick this side onto a hot tawa. Make sure the tawa is cast iron or steel and non-stick.
- Cover and cook for 45 seconds on medium heat. Remove the lid and turn the tawa directly over the flame. Cook for 1-2 minutes moving the tawa around to ensure the kulcha browns evenly.
- Turn the tawa back, use a spatula to remove the kulcha.
- Brush the kulchas with softened butter once done and serve immediately.