First of all I wish to thank Ms.
Vidya Nayak Shenoy and Ms. Preethi Mukesh Rao (my facebook friends) for this
wonderful “Wheat Kulcha” recipe. The kulchas turned out very soft and tasty.
Some of you may ask – “What is Kulcha ? ”Kulcha is a type of Indian flat bread and is
a cuisine from Punjab . It is generally made
from “maida” (all purpose flour) and baked in an earthen clay oven (tandoor) until
golden brown.
Since we all do not have a (tandoor)
at home, the method and the ingredients have been slightly tweaked to get the
same (more or less) texture. Wheat flour (a healthier option) has been
substituted for maida. And instead of the tandoor, our regular tawa has been used.
I made slight changes in the method
of preparing the kulchas from the original recipe. I rolled them into small rotis and fried them like
“phulkas”. This way, I could work faster and with ease and they all puffed up
nicely. Adding of sesame seeds is
optional. Infact, in few rotis, I simply omitted sprinkling of sesame seeds
while placing it on the tawa; instead I sprinkled lightly roasted sesame seeds on top
of the kulcha after applying ghee!
But the end result was good.
Ingredients:
Wheat flour
|
2 cups
|
Curds
|
½ cup
|
Baking soda
|
1 tsp
|
Minced Garlic (optional)
|
2 tsps
|
Chopped coriander leaves
|
1 tbsp
|
Oil
|
1 tsp
|
Water
|
About 100 -150 ml
|
Salt
|
As per taste
|
For Garnishing
|
|
White sesame seeds (optional)
|
About 1-2 tbsps
|
Method:
- Mix all the above ingredients except water and
sesame seeds in a mixing bowl and then add required quantity of water to
make soft pliable dough. If you have a food processor this can be done in a jiffy.
- Keep the dough covered for at least an hour.
- Divide the dough into equal sized balls. Roll
each ball into a shape of a thick roti.
- Spray (very little) water on the surface of the roti and sprinkle white sesameseeds on it. (This is optional.)
- Then place the roti on a hot tawa or griddle
with the sesame seed side facing you. After a few seconds, you will notice
bubbles on the surface. Immediately overturn the roti with the help of
tongs. Keep it for a second.
- Then with the help of tongs, remove the roti from the tawa with your right
hand and the tawa from the
flame with your left hand and place the roti directly on the high flame.
The roti will instantly fluff up as shown in the picture. Kulcha is now ready.
- Apply ghee (optional) on the surface of the kulcha while
hot. Follow this procedure for the remaining balls.
- Serve hot.
Ingredients - for the Kulcha
Kulcha dough prepared in a food-processor
Kulcha dough ready and placed in a container
Kulcha being fried on a tawa/griddle
A puffed Kulcha
Makes : 12 kulchas (depending upon the size of each ball)
Note:
·
If
you are not making the kulchas immediately, the dough can be kept in the
refrigerator; but make sure that when you make the kulchas the next day, do not thaw the dough to room temperature. The kulchas may not puff-up as it leaves moisture.
·
Kulchas
are generally served with “Chole”. It tastes good with any dish with gravy.
perfect and delicious kulcha :)
ReplyDeleteSuper. I made it with yeast last time, but I shall try this. They have puffed up so well. I guess if it is winter you would have to keep it for a longer time.
ReplyDeleteDelicious looking kulcha n perfectly done.
ReplyDeleteLooks very soft and puffy, and I like the last click ..
ReplyDeleteLooks perfect. A must try post..
ReplyDeletePerfect one. Looks yum
ReplyDeleteHealthy kulcha,u have made it perfectly...
ReplyDeletesounds amazing..!
ReplyDeleteTasty Appetite
very nice and yummy kulcha,....
ReplyDeleteLooks so soft...nicely fluffed too!
ReplyDeleteWow healthy n soft kulchas..... Just love it...
ReplyDeleteEvent: Dish name starts with L
Regards
Akila
wow....soft kulchas......
ReplyDeleteLOOKS VERY NICE .THANK U FOR THE RECIPE. I WILL TRY AND LET U KNOW
ReplyDelete