Kulcha
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Mix all-purpose flour (maida), salt, sugar, baking powder and baking soda in a bowl. Make a well in the center.
Add curd, oil and water in the well.
Mix the flour with the liquids first, and then begin to knead.
Knead to a smooth and soft dough.
Cover the dough with a moist kitchen napkin. To know more, swipe up!
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Keep the dough for 2 hours to leaven.
Lightly knead the leavened dough again.
Make small balls of the dough. Sprinkle some nigella seeds on the ball, then roll each into a small-sized kulcha on a lightly dusted rolling board.
Heat a tawa. Place the kulcha on the very hot tawa.
Cook one side partly or till it is ¼th cooked.
Flip and cook the other side till it is ½ cooked. Apply ghee or oil on both sides.
Cook till it gets golden spots and is evenly cooked on both sides.
Serve kulcha hot with chole. For more recipes, visit vegrecipesofindia.com
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