INGREDIENTS
- 2 cups all-purpose flour (maida)
- ½ tsp salt
- 1 tbsp oil
- ¼ cup yogurt
- 2 tsp sugar
- 1 tsp yeast (or ½ tsp baking soda + ½ tsp baking powder)
- Fresh coriander leaves
- Nigella (kalonji) seeds
- Butter
INSTRUCTIONS
- Mix everything except the nigella seeds and coriander leaves to form a very soft, sticky dough.
- Grease the dough, cover it and let it rest for 1–2 hours or until doubled in size.
- Divide the dough into 7–8 equal portions.
- Take one dough ball for rolling.
- Dust the surface with dry flour and gently roll or stretch the dough.
- Brush a little water over the surface.
- Sprinkle nigella seeds and chopped coriander leaves.
- Heat a pan over medium flame.
- Place the kulcha on the hot pan with the nigella seed side facing up.
- Sprinkle a few drops of water around the pan.
- Cover and cook for 2–3 minutes.
- Apply butter on the top.
- Flip the kulcha and apply butter to the other side.
- Roast until golden brown spots appear and the kulcha is fully cooked.
- Your homemade Kulchas are ready.
- Serve hot with Amritsari Nutri and onion salad.
- (Amritsari Nutrela recipe is available in another post.)
SPICE LEVEL: 🌶🌶
