Thu. Sep 29th, 2022
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Ingredients

  • 2.5 cups all purpose flour (maida)
  • 4 tbsp yogurt (dahi or curd). or 3 tbsp yogurt + 1 tbsp milk.
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup water for kneading(gundne k lie) , add more if required
  • 2 tsp sugar
  • ¾ tsp salt or as required
  • 2.5 tbsp oil or ghee
  • some oil or ghee or butter for frying
  • extra flour for dusting
  • a few nigella seeds (kalonji) or till optional

Instructions 

Making Dough

  • Mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.
  • Make a well in the center. Add the curd, oil and water.
  • Begin to mix the flour with the liquids first and then start to knead. Make a smooth and soft dough.
  • In the same bowl or pan, cover the dough with a wet kitchen napkin(geele kpre se) and let the dough ferment for 2 hours.
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Rolling And Making Kulcha

  • Make small balls of the dough. Sprinkle some nigella seeds(kalonji) or till on the ball.
  • With the rolling pin flatten the dough and roll each into a small-sized kulcha.
  • Heat a griddle or a tava. Place the kulcha on the tawa.
  • Cook one side partly till its 1/4 cooked. Flip and cook the other side till its 1/2 cooked.
  • Apply ghee or oil on both sides of kulcha whilst cooking.
  • Cook them till it gets golden spots and is evenly cooked. Make all kulchas this way.
  • Serve them hot or warm with chana masala.
  • They can also be stacked in a roti basket and then served warm.

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