Plain Kulchas

This popular flatbread is traditionally cooked in a tandoor. SHILPI SHARMA’s version replaces the tandoor with the stove-top and yeast with baking soda for an equally satisfying and soft version.

INGREDIENTS

  • 2 cups plain flour (maida)
  • ½ teaspoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons oil
  • ¼ cup curd
  • ½ cup warm water
  • 3 to 4 teaspoons onion seeds
  • 2 to 3 tablespoons fresh coriander, finely chopped
  • 1 tablespoon plain flour, for dusting
  • 1 tablespoon butter, for brushing
  • 2 to 3 tablespoons water,
  • for brushing

METHOD

  • In a bowl, mix the flour, salt, sugar, baking powder, baking soda, oil and curd. Sprinkle warm water and knead to a soft, firm dough.
  • Cover with a damp cloth and keep it in a warm place for 10 to 15 minutes.
  • Remove the damp cloth and knead the dough a little. Then divide it into fist-sized balls.
  • Flatten a dough ball on a flat surface and press some onion seeds and fresh coriander into it.
  • Turn the dough ball over so that the coriander-onion seed side is pressed down.
  • Dust a little plain flour on the plain side and roll it into an oval shape.
  • Brush with water and transfer the rolled-out dough to a hot tawa with the coriander-onion seed side facing up.
  • Cook for a couple of minutes till you see the dough puffing up.
  • Flip sides to cook on both sides. Within a couple of minutes, you’ll see the kulcha puffing up and the surface getting a few burn spots.
  • Brush with butter and serve hot.

Shilpi Sharma is a homemaker and a food blogger by passion. Her recipe videos are easy to recreate and can be cooked with ingredients that are easily available at home. She primarily focuses on Indian cuisine. You can follow her on Instagram @myexperiencediaries
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