Wheat KULCHA

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Ingredients:

  1. Wheat Flour – 2 Cups + For dusting
  2. Soda-bi-Carb – 1/4 tsp
  3. Baking Powder – 1/2 tsp
  4. Salt – 1 to taste
  5. Sugar -1/2 tsp
  6. Vegetable Ghee 1 table spoon or cooking oil or Ghee – 1 table spoon
  7. Curd/ Yogurt – 2-3 table spoon
  8. Warm Milk – 1/2 Cup or as requied
  9. Carom Seeds/Ajwain – 1/2 tsp [optional]
  10. Kalonji/Nigella Seeds – 1 tsp [optional]
  11. Oil or Ghee or Butter – For frying

Preparation;

  1. Sift the flour, baking powder, soda, salt, using a sieve it on to a paper. This will enable to evenly distribute all ingredients in the flour.
  2.  Take a bowl and add the flour mixture and add 1table spoon of Vegetable ghee or cooking oil , carom seeds, sugar, curd and mix well.
  3. Add milk in small quantity, knead and make smooth dough.
  4. Keep it for fermenting by apply little oil over dough, cover with a damp clean cloth for 2 hours or more even over night.
  5. Knead the dough for 2-3 minutes before rolling out after fermentation and make it into balls of equal size . Cover it with damp cloth so that it does not dry out.

    5. Now dust with flour, flatten flour and roll in medium size kulcha.

 

  1. On the kulcha sprinkle little kalonji and roll again so that the seeds to stick with kulcha. Repeat the process for the remaining. .If it will take time to prepare the  kulcha cover it  with dump cloth till be cook it.
  2. Heat a tava or griddle, take a brush and apply little water over the Kalonji side and place water brushed side facing tava. Keep the tava in medium to high flame.

 

  1. When we see the bubbles appearing flip the kulcha and apply oil/ghee and let it cook for another minute. Flip the kulcha and apply oil or ghee to the reverse side and cook it till light golden patches come. Do not burn it. Repeat this for remaining rolled kulcha.

 

  1. Serve the yummy soft kulcha with Raita, Punjabi Chana Masala, pickle, butter chicken or any spicy curry of your choice.

 

Maida is preferred for kulcha, but I preferred Whole wheat flour.

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