Kulcha Recipe| How to make soft kulcha|
Kulcha has softly raised flatbreads introduced in the Indian subcontinent.
Kulcha is made of maida flour, water, a pinch of salt, and a fermenting agent, mixed by hand to make a very tight dough. The dough is covered with a wet cloth and left to stand for an hour in a warm place. The effect is a slight leavening of the dough. Kneaded the powder over and over by hand, or you can use a food processor. Then roll them into a circle using a rolling pin. Cooked in a tandoor until done. When baked, often brushed with butter or ghee. Usually, served with any Indian curry. A spicy chickpea curry known as chole is the dish of choice for being eaten with kulcha.
- Prep Time: 2 hrs 15 mins
- Cook Time: 30 mins
- Cuisine: North Indian
- Course: Main Course
- Servings: 9 to 10 kulcha
- 2.5 cups all-purpose flour (maida)
- 4 tablespoon yogurt/curd.
- ½ teaspoon baking powder
- and ¼ teaspoon baking soda
- About ¾ cup water for kneading – add more if required
- 2 to 2.5 teaspoon sugar
- ¾ teaspoon salt or as required
- Pour 2.5 tablespoon oil or ghee
- some oil or ghee or butter for frying
- More flour for dusting
- a few nigella seeds (kalonji)
- Mix the maida or all-purpose flour, salt, sugar, baking powder, and baking soda in a mixing bowl.
- Make a hole in the center. Combine the curd, oil, and water.
- Start to mix the flour with the liquids and then begin to knead. Prepare a smooth and soft dough.
- Cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours are soft.
- Shape small balls of the dough. Spatter some nigella seeds on the dough ball.
- By the roller, flatten the dough and level each into a small-sized kulcha.
- Heat a tava. Put the kulcha on the tawa.
- Cook one side 1/4 cooked.
- Flip and cook the other side half.
- Brush some ghee or oil on both sides of kulcha while cooking.
- Cook them till it gets brown spots.
- Make all kulchas this way.
- Serve them hot or warm with chana masala.