Kulcha can be a perfect replacement to Bhatura's if you are extremely conscious about the amount of oil in your food. They are yummy, little heavy on tummy but much lighter than the famous Bhatura's.
The Stuff You'll need:
All purpose flour / Maida - 2 Cups
Oil - 2-3 tablespoon
Baking Soda -1/4th tsp.
Curd /Dahi - 1/4th Cup
Coriander -to garnish
Salt - 1/2 tsp.
Sugar -1tsp
Preparation of the Dough:
Add Dahi, baking soda, salt, Sugar and 2 tsp oil to the flour. Mix them all well. Now using luke warm water make a soft - really soft dough. You can add some oil on the top and make it softer. Now cover it in a soft wet cloth, and let it sit for 3-4 hours.
Making the kulcha's:
Now keep some dry flour in a plate to ease the making of the kulcha's. just like how we use for chapatis. Now make small balls, of the dough like that the size you would take for chapatis. Now roll it, we do not need to roll it all the way to a thin round. Keep them thick and small.
These can be cooked in the oven or on the stove on a pan.
Over the stove, heat a non stick pan, garnish the raw kulcha with coriander leaves and then place your kulcha on the pan. Once you see some bubbles coming on the top it's an indication that your kulcha is done from the other side. Flip it over and let it cook from the second side. Once done, take it off from the heat.
If you like you can add butter to it, if not they will taste super yummy just like that too.
To make it in the oven, preheat the oven for 15 mins. Then Greece a tray and place your ready kulcha on it. Set the oven on broil for 10 mins at 500 and let the kulcha cook for approx. 10 mins, you can check after about 7 mins and if required flip it over.
Enjoy your Kulcha's just like that or with Chole. They also taste super yummy with our good old aalu mutter.
The Stuff You'll need:
All purpose flour / Maida - 2 Cups
Oil - 2-3 tablespoon
Baking Soda -1/4th tsp.
Curd /Dahi - 1/4th Cup
Coriander -to garnish
Salt - 1/2 tsp.
Sugar -1tsp
Preparation of the Dough:
Add Dahi, baking soda, salt, Sugar and 2 tsp oil to the flour. Mix them all well. Now using luke warm water make a soft - really soft dough. You can add some oil on the top and make it softer. Now cover it in a soft wet cloth, and let it sit for 3-4 hours.
Making the kulcha's:
Now keep some dry flour in a plate to ease the making of the kulcha's. just like how we use for chapatis. Now make small balls, of the dough like that the size you would take for chapatis. Now roll it, we do not need to roll it all the way to a thin round. Keep them thick and small.
These can be cooked in the oven or on the stove on a pan.
Over the stove, heat a non stick pan, garnish the raw kulcha with coriander leaves and then place your kulcha on the pan. Once you see some bubbles coming on the top it's an indication that your kulcha is done from the other side. Flip it over and let it cook from the second side. Once done, take it off from the heat.
If you like you can add butter to it, if not they will taste super yummy just like that too.
To make it in the oven, preheat the oven for 15 mins. Then Greece a tray and place your ready kulcha on it. Set the oven on broil for 10 mins at 500 and let the kulcha cook for approx. 10 mins, you can check after about 7 mins and if required flip it over.
Enjoy your Kulcha's just like that or with Chole. They also taste super yummy with our good old aalu mutter.
HI, MAMA!!
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