Butter Kulcha

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:

  1. Take a bowl; add jeera, chopped coriander, salt, sugar, baking soda and maida flour.
  2. Add milk, curd, little oil, mix well and leave it for 5 mins.
  3. After 5 mins, knead well by adding oil and water little by little.
  4. Knead till all mix together and become soft dough.
  5. Leave the dough for 2 – 3 hrs.
  6. After 2 – 3 hrs you can see the dough doubled in size due to soda.

Preparation of Kulcha:

  1. 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.
  2. Heat a tava, add a little oil and put the kulcha and cook for a min.
  3. Now turn the kulcha and cook the other side. Repeat the process till it is cooked well.
  4. Add some oil if needed for cooking. Take out the kulcha and spread butter on one side.
  5. Make all the kulcha in the same way.

Serve hot………….

Additional Info:

You can also add some chopped pudhina (mint leaves). Plain kulcha can also be made by avoiding the butter.

Goes well with all Gravies , especially Paneer dishes.

You can also use 1 tbsp dry yeast dissolved in hot water while making dough.


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