Kulcha, Plain Kulcha, Butter Kulcha Video by Tarla Dalal

Kulcha, Plain Kulcha, Butter Kulcha Video by Tarla Dalal

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Kulcha, Plain Kulcha, Butter Kulcha Video. A delicious Indian bread that is very popular in North India, and in Indian restaurants all over the world, the Kulcha has a unique texture and taste that make it a special treat for the palate. It has a neutral taste, with the appetizing aroma and mild flavour of nigella seeds. This makes it a great accompaniment for all kinds of gravies and subzis, especially spicy and tangy ones. If you follow these instructions for kneading and cooking the Kulchas, you will end up with a delightful treat that will earn you many compliments.

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Recipe Description for Kulcha, Plain Kulcha, Butter Kulcha

Ingredients

For Kulcha
1 1/2 cups plain flour (maida)
2 tsp instant dry yeast
1 tsp sugar
2 tbsp curd (dahi)
salt to taste
1 tsp oil
plain flour (maida) for rolling
1 1/2 tsp black sesame seeds (kala til)
6 tsp finely chopped coriander (dhania)
3 tsp butter for cooking

Method

For kulcha

1. To make {span class="bold1"}kulcha{/span}, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. In another bowl, combine the plain flour, yeast-sugar mixture, curds, salt and oil in a deep bowl and knead into a soft dough using ¼ cup warm water.
3. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Divide the dough into 6 equal portions.
4. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little plain flour for rolling, sprinkle ¼ tsp of black sesame seeds and 1 tsp coriander evenly over it.
5. Roll again out into a 150 mm. (6") diameter circle using a little plain flour for rolling.
6. Heat a non-stick tava (griddle) and place a kulcha over it, cook it on one side till it puffs slightly and then turn over.
7. Cook it on medium flame on both the sides until light golden brown using ½ tsp butter for cooking.
8. Repeat the steps 4 to 7 to make 5 more kulchas.
9. Serve the {span class="bold1"}kulcha{/span} hot.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes