Kulcha is a soft bread which though traditionally made with Maida/ all purpose flour, is now made with wheat flour which is healthier. One can make a variety of Kulchas, plain and stuffed, but the most popular is the Garlic Kulcha which is fragrant because of the roasted garlic. I thank my friend Krithiga Sathya Narayanan for this lovely recipe.
2 cups wheat flour
1/2tsp baking soda
3/4th tsp baking powder
4 tbsps curd/ yoghurt
25 garlic cloves chopped fine
5 tbsps coriander leaves chopped fine
2 tsps Black sesame seeds or Nigella seeds. Either one can be used.
Ghee to brush the Kulcha.
- Mix the baking soda, baking powder, salt and the wheat flour in a bowl. Tip in the curd and adding a little water at a time, mix all the ingredients to a smooth and soft dough.
- Cover with a cloth and keep it aside for two hours as it has to rise.
- Knead the dough again and pinch a medium sized ball of dough. Roll it into a little thick circle of about six inches in diameter. Apply a little water on the surface of the Kulcha facing upwards and sprinkle chopped garlic, coriander leaves, and the Nigella or sesame seeds. Run the rolling pin once over them so that they adhere to the Kulcha.
- Heat an iron tava/ skillet. Gently place the Kulcha over it . Sprinkle a little water around it and place a lid over it. Cook over medium flame for a few minutes. Flip. Apply a little ghee. Roast the other side too and serve hot with a blob of butter.
This proportion makes 7 Kulchas.
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