Makes 8 – 10 kulchas
Maida (all purpose flour) – 3 cups
Baking soda – 1 pinch
Curd – ¼ cup
Warm milk – ¼ cup
Oil – for kneading and cooking
Salt – 1 tbsp
Sugar – ½ tbsp
Hot water – enough for kneading
Jeera – 3 tbsp
Coriander – 1/4 cup (chopped)
Butter – 2 tbsp
Preparation of Dough:
- Take a bowl; add jeera, chopped coriander, salt, sugar, baking soda and maida flour.
- Add milk, curd, little oil, mix well and leave it for 5 mins.
- After 5 mins, knead well by adding oil and water little by little.
- Knead till all mix together and become soft dough.
- Leave the dough for 2 – 3 hrs.
- After 2 – 3 hrs you can see the dough doubled in size due to soda.
Preparation of Kulcha:
- Make small balls out of the dough, dip each ball in maida flour lightly on both sides and start rolling in a clean surface to make 3 – 4 inch circle. Make it slightly thicker than rotis.
- Heat a tava, add a little oil and put the kulcha and cook for a min.
- Now turn the kulcha and cook the other side. Repeat the process till it is cooked well.
- Add some oil if needed for cooking. Take out the kulcha and spread butter on one side.
- Make all the kulcha in the same way.
You can also add some chopped pudhina (mint leaves). Plain kulcha can also be made by avoiding the butter.
You can also use 1 tbsp dry yeast dissolved in hot water while making dough.