Kulcha is a popular Indian flatbread from the land of Punjab. It’s a part of a popular dish – Chhole Kulche, which tastes yum. These are made from Maida or all purpose flour and can be made in a tandoor or on gas tava. I have not used yeast, instead, have used curd and baking soda-baking powder which helps in raising the dough and makes it fluffy.
If you are looking for a Sunday Brunch idea, its the perfect recipe to make along with Punjabi Chhole and masala onions. Tastes yum and filling too. Burrrp!
Let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 cups Maida All purpose flour /
- 4 tablespoons Curd yogurt / fresh .
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons sugar
- 2 tablespoons seeds Nigella / Kalauji
- a pinch salt
- as required water .
- flour for dusting.
- ghee for cooking
Ingredients
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Instructions
- In a deep mixing bowl, take maida, baking powder, baking soda, salt and sugar. Mix well.
- Now make a well in the centre, add curd and oil. Mix it well with the maida using your hands.
- Now start adding water little by little and mix everything making it a dough. Don't add too much water at once. We want a soft and smooth dough just like below.
- Once the dough is made, make a big round ball of it and grease it with oil.
- Cover this dough ball with a wet muslin cloth and keep it aside for approx. 2 hours.
- Once the dough is rested for good time. Knead it again so that it's soft and ready to make Kulchas.
- Make small ball of the dough and roll it using a rolling pin. Apply a bit of ghee and sprinkle nigella seeds. Roll it more so that the Nigella seeds get stick to it. It should look like this.
- Heat a tava and cook these on low flame. Apply ghee or butter on both sides and cook till golden brown.
- Serve hot with lots of butter on the top. Enjoy!
Recipe Notes
Happy Cooking!
Divya
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