Kulcha
Kulcha with chole from India | |
| Type | Flatbread |
|---|---|
| Region or state | Punjab |
| Associated cuisine | Indian, Pakistani, Punjabi |
| Main ingredients | Maida |
Kulcha is a type of flatbread made from refined wheat flour, and fermented in earthen pots and baked in a tandoor.[1] The term kulcha derives from a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English disc-shaped bread.[2]
Another variant of kulcha is khatai or sweet kulcha, which is prepared in a similar manner, but with sugar substituted for salt.[3]
Origin and terminology
The term kulcha is Persian (کلوچه) and describes a disc-shaped loaf of bread, bun or even biscuit.[2][4] However, in India this term came to be associated with round breads popularized during the British colonial period.[5]
In some parts of India, naan or tandoori parantha is often confused with kulcha.
See also
References
- ^ Joshi, V. K. (5 January 2016). Indigenous Fermented Foods of South Asia. CRC Press. ISBN 978-1-4398-8790-5.
- ^ a b Steingass, Francis; Richardson, John; Johnson, Francis (1892). A Comprehensive Persian-English Dictionary: Including the Arabic Words and Phrases to be Met with in Persian Literature, Being Johnson and Richardson's Persian, Arabic, and English Dictionary Rev., Enl., and Entirely Reconstructed. Allen.
- ^ Tamang, Jyoti Prakash (2 March 2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Nature. ISBN 978-981-15-1486-9.
- ^ "Definition of کلیچه". Dehkhoda Lexicon Institute and International Center for Persian Studies. Retrieved 4 April 2023.
- ^ Manfield, Christine (4 November 2021). Christine Manfield's Indian Cooking Class. Simon and Schuster. ISBN 978-1-76085-244-3.
External links
- Media related to Kulcha at Wikimedia Commons