Kulcha

• Vegetarian

• Produce

  • 1 Coriander, leaves

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Black sesame seeds
  • 2 cups Maida/ all purpose flour plus more
  • 1 Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 Butter or ghee
  • 1 cup Milk
  • 2 tbsp Yoghurt

Found on savoryandsweetfood.com

Description

Ingredients

• 2 cups maida/ all purpose flour plus more (notes)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp sugar
• salt
• 1 cup milk
• 2 tbsp yoghurt
• black sesame seeds
• chopped coriander leaves
• oil as needed
• butter or ghee as needed

Directions

• Sift together flour, baking soda and powder. Add in the sugar and salt and mix well. Next pour in the milk and add the yoghurt. Gather to make a dough and knead for a minute or two. Rub the dough with oil all over and rest it covered for an hour. Knead well again for few minutes to make a smooth dough. Divide the dough into 8 or 10 equal sized balls. Roll with dusting of maida on the counter top. When it is half rolled, add few drops of oil on counter and roll the kulcha into thin rounds. Adding oil while rolling helps to spread the dough easily without shrinking. Remove the rolled kulcha and sprinkle some sesame seeds and coriander leaves on the counter top. Again place the rolled kulcha over this and roll gently so that the coriander and sesame seeds stick to it well. Heat a tawa and before placing the kulcha on tawa spread little water on top of rolled kulcha (on the side without sesame and coriander) Take the kulcha carefully and place it over the hot tawa such that the water brushed side is down and sesame side up. Cook on medium flame. Once you see bubbles on top of the kulcha, flip and put it over direct heat (now the sesame and coriander side placed down). Wait till brown spots appear on the kulcha. Remove and brush with butter or ghee.