Name: What to Eat with Kulcha Bread? 10 Best Side Dishes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Nihari; Yogurt; Tamarind Chutney; Dahi Wali Hari Chutney; Mango Chutney; Caramelized Onion Chutney; Garlic Chutney; Aloo Gobi (Indian Spiced Potatoes and Cauliflower); Channa Masala; Dal Makhani

If you’re wondering what to eat with kulcha bread, you’ve come to the right place.

In this article, I cover 10 of the best side dishes for kulcha bread.

Kulcha bread is a type of leavened flatbread that originates from the Punjab region of India.

It’s made with maida flour (a type of refined wheat flour), baking powder, salt, and ghee or butter.

Kulcha bread is usually served with curries or stews, but it can also be enjoyed on its own with a dipping sauce.

The best side dishes to serve with kulcha bread are nihari, channa masala, aloo gobi, saag paneer, dal makhani, and Rajma curry. You can also enjoy kulcha bread with a simple yogurt dip or a raita.

Ready for even more?

Let’s dive in!

What to Eat with Kulcha Bread? 10 Best Side Dishes

To avoid a dry and crumbly kulcha bread, you need a flavorful and moist side dish to go along with it.

From spicy curries to tangy chutneys, there are a number of great options to choose from.

Here are 10 of the best side dishes to eat with kulcha bread:

1. Nihari

Here’s an easy nihari (Pakistani Beef Stew) recipe that requires 1 pot and less than 30 minutes of hands-on time.

Nihari is a hearty, comforting stew made with beef, spices and plenty of fresh ginger.

It’s typically served with kulcha bread, a leavened flatbread that’s soft and slightly chewy.

Pro Tip: To make this dish even more flavorful, try browning the beef before adding it to the pot.

3 Unique Twists:

Add some chopped potatoes to the stew for extra heartiness.
Swap out the beef for lamb or goat for a different flavor profile.
Stir in some cooked spinach leaves at the end for added color and nutrition.

2. Yogurt

Yogurt is easy to find, cheap, and versatile- making it the perfect addition to any meal.

It can be used as a base for dips or sauces, or simply eaten plain with some bread.

I love having yogurt as a side dish because it is light and refreshing, but still filling.

Pro Tip: To make a quick and easy dip, mix yogurt with garlic, salt, and pepper. This can be served with kulcha bread or any other type of bread.

3 Unique Twists:

Mix in some chopped cucumber, mint, and lemon for a cooling and refreshing twist.
Add in some grated carrot and zucchini for a nutrient-packed option.
Stir in some jam or honey for a sweet treat.

3. Tamarind Chutney

This homemade condiment is better than any store bought chutney and it takes less than 10 minutes to make!

It’s the perfect balance of sweet, sour, and tangy.

I love to eat it with kulcha bread, but it would also be great on top of rice or curry.

Pro Tip: If you can’t find fresh tamarind pods, you can use 2 tablespoons of tamarind paste.

3 Unique Twists:

Add a tablespoon of grated ginger for an extra zing.
Swap out the sugar for honey for a more natural sweetness.
Add a pinch of cayenne pepper for some heat.

4. Dahi Wali Hari Chutney

Dahi Wali Hari Chutney (green chutney with yoghurt) is a great side dish because it is flavorful, yet light.

It pairs well with kulcha bread.

The yoghurt in the chutney helps to balance out the spices in the bread.

Pro Tip: If you want a thinner consistency, add water or milk to the chutney.

3 Unique Twists:

Add mangoes to the chutney for a sweet and tangy twist.
For a smoky flavor, roast the cumin seeds before grinding them up and adding them to the chutney.
Add mint leaves to the chutney for a refreshing flavor.

5. Mango Chutney

Fresh, vibrant, and absolutely BURSTING with flavor, mango chutney is a delicious side dish that goes perfectly with kulcha bread.

The sweetness of the mango pairs perfectly with the savory flavors of the bread, making for a truly heavenly bite.

Pro Tip: If you want to take this dish to the next level, try adding a tablespoon of lime juice and a pinch of cayenne pepper. The acidity from the lime will brighten up the flavors, and the cayenne will add just enough heat to make things interesting.

3 Unique Twists:

For a more savory twist, try adding diced onion or garlic to the chutney.
For a sweeter twist, add some chopped dried fruit like apricots or dates.
For a spicier twist, add more cayenne pepper or swap out the mango for pineapple.

6. Caramelized Onion Chutney

Sticky, sweet and delicious, this chutney is the perfect addition to any Indian-inspired meal.

It’s traditionally served with kulcha bread, but it would also be great on rice, in a wrap or as a dipping sauce.

Pro Tip: To get that perfect caramelized flavor, cook the onions low and slow. Be patient and resist the urge to crank up the heat – it’ll be worth it in the end!

3 Unique Twists:

Add some grated ginger for a zippy twist.
Stir in some chopped cilantro at the end for freshness.
Swap out the white sugar for brown sugar for a deeper flavor.

7. Garlic Chutney

Made with a generous amount of garlic cloves and coconut, this chutney is the perfect accompaniment to kulcha bread.

The bread soaks up all of the chutney’s flavors, making for a delicious and satisfying bite.

Pro Tip: If you want a little bit of heat, add in some green chilies to the mix.

Twists:

Add in some chopped onions for a bit of sweetness and crunch.
Swap out the coconut milk for Greek yogurt for a tangier flavor profile.
Toss in some cilantro leaves at the end for a fresh and bright finish.

8. Aloo Gobi (Indian Spiced Potatoes and Cauliflower)

Here’s a popular vegetarian dish of potatoes and cauliflower coated in delicious Indian spices.

It’s usually served as a side, but I think it makes an awesome main dish too!

The best way to eat aloo gobi is with kulcha bread.

Pro Tip: If you can’t find kulcha bread, naan or roti would also be delicious.

3 Unique Twists:

Add some green peas for extra color and nutrition.
Swap out the potatoes for sweet potatoes for a slightly different flavor and more antioxidants.
Make it into a soup by adding some broth and pureeing part of the vegetables.