Kulcha is similar to the naan from Punjabi Cuisine. This kulcha can be made plain and served with curry or it can be made stuffed with aloo, gobi, paneer etc.
Kulcha tastes better when eaten hot of the tawa. Since we use all purpose flour, it gets rubbery once it gets cold.
Preparation Time: 2 hours
Cook Time : 5 minutes per kulcha
Serves : 8
Ingredients:
All purpose flour: 2 cups
Baking Powder: 1 teaspoon
Baking Soda : 1/4 teaspoon
Salt : 1/2 teaspoon
Sugar : 1 teaspoon
Yogurt/curd : 1/4 cup
Water : 3/4 cup
Oil : 2 teaspoon
Kalongi seeds : 4 teaspoon ( for plain kulcha as topping)
Cilantro/coriander leaves : 4 teaspoons
Veg or paneer filling : 2 cups ( if making stuffed kulchas)
Butter : to brush
Method:
In a mixing bowl, add all purpose flour, baking powder, baking soda, salt, sugar, curd and mix well.
Add water and knead the dough. Add oil and knead to smooth and soft dough.
Cover and rest for 2 hours.
Divide the dough into 8 equal size balls.
If making plain kulcha:
Take a ball, using some all purpose flour, gently roll into oval shape using a rolling pin. Add Kalonji seeds and cilantro leaves and turn back and sprinkle water on the kulcha.
Place the watered side on the hot tawa and cook for 1 1/2 minutes. Show the heat by inverting the tawa and cook for 30 seconds.
Take it out, smear butter and serve hot with desired curry.
If making a stuffed kulcha:
Take a ball, using some all purpose flour, gently roll into a round shape using a rolling pin. Add the stuffing, close it as shown in the pics and gently roll until the kulcha is spread out along with the curry.
Put it on a hot tawa and cook for 1 1/2 minutes each side. Take it out and smear butter.
Serve hot as is or with pickle and raita.
