link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: KULCHA

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Friday, June 3, 2005


Maida or Self Raising Flour- 2 cups
Baking powder - ½ tsp
Dry Yeast - 1 tsp
Oil - 2 teaspoons
Sesame seeds – 1-2 tbsps
Salt as required

Dissolve the dry yeast in half a cup of warm water and keep in a warm place for 10 to 15 minutes. Mix salt and oil with flour. Pour dissolved yeast mixture and mix into the dough. Use warm water to knead the dough.

Once you make the dough, Add a tablespoon of oil and mix well, so the dough becomes glazed with oil. Cover the dough with a wet cloth for around two hours. The dough will puff up and become almost double in volume. Now make equal sized balls apply a little oil if required. Roll into thick round chapattis. Brush on Sesame seeds to the top portion of the Kulcha. Apply water to the bottom portion of the kulcha and put the Kulcha on a Tava(Flat bottomed pan). Close with a lid and allow the Kulcha to puff up in a medium flame. You can use tongs to lift and check if the Kulcha is done or not. Once it is puffed up and done on the bottom side. Using tongs cook the top side on direct flame till the top turns light golden in color.

1 comment:

  1. Wow...this Kulcha looks like the ones u get in restaurants...Great!!!!Yummm!!!!


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