Kulcha

Published On August 31, 2017
In Article
By Heena Bharat
1 comment

Prep Time
120 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

All purpose flour/ maida - 2 cups and some dry flour for dusting kulcha
Baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Fresh curd/dahi - 3-4 tablespoons
Kalonji/ black cumins - 1 tablespoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Oil - 3 tablespoons
Butter/ghee for serving kulcha
Freshly chopped coriander leaves for garnishing
Water as required for making dough for kulcha

Instructions

Take a bowl and add all purpose flour/maida, sugar, salt, curd, oil, baking soda, baking powder. Mix well.
Slowly add water to it and make a normal dough of a medium consistency.
Cover the dough with a muslin cloth and set aside in a warm place for fermentation for 2 hours.
Check the dough for fermentation. It must be ready to be rolled into kulcha. Press the dough lightly with your palms.
Make oval/round shaped kulcha with the rolling pin.
Sprinkle a few drops of water on the rolled kulcha to make the surface wet and then sprinkle kalonji and coriander leaves over it.
Press the kalonji and coriander leaves on kulcha lightly so that it gets stuck to the kulcha.
Heat a pan/tava on medium flame and place the kulcha on it.
Cook the kulcha from both the sides till it turns light brown.
Transfer the kulcha to a serving plate and pour some butter/ghee over it.
Yummy kulcha is ready to be served with chole, matar malai, matar paneer or any dish of your choice.

Servings : 2-3
Ready in : 130 minutes
Recipe Type : Dinner, Lunch

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!