Ingredients:
- 1 cup of all purpose flour (plain flour or maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon oil
- 2 tablespoon yogurt (curd or dahi)
- Approx. 1/4 cup milk use as needed
Also need
- 1/4 cup of all purpose flour for rolling
- 1/2 teaspoon nigella seeds (kalaunji)
- 1 tablespoon cilantro chopped (hara dhania)
- 1 tablespoon clarified butter, ghee
Method
In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.
Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.
Cover the dough and let it sit for about 2 hours.
Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
Kulcha is ready, butter the kulcha before serving.
Serving Suggestions
Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.
(via: Manjulas kitchen)
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