27 July, 2018
Butter Garlic Kulcha
Butter Garlic Kulcha can be easily made at home. Kulchas is Mainly said as Flat Indian Bread” traditionally baked in a tandoor. It is usually made with refined flour leavening agent that is yeast salt and water.
Though Kulchas are made with refined flour I have used wheat flour to make the Kulchas. Wheat flour kulchas are equally soft and fluffy to eat just like the ones we eat in restaurants.No preservatives and artificial flavors are added in this recipe
- All the ingredients are mixed to make a soft dough.
2 . The dough is covered and kept till it doubles for around 30 to 40 minutes.
3. The dough is divided into into equal balls.
4 .The balls are cover and kept till they double.
5. Roll each ball into 6 to 7 inches round.
6 . Sprinkle coriander leaves garlic and onion seeds on the working surface.
7 . Put the kulcha on sprinkles , press gently and roll gently , Brush with water on the top side.
8 . Put the water side on the hot iron griddle cook for 1 to 2 minutes on low flame and prick with fork.
9 . Flip the griddle with the handle and let the kulcha cook keep rotating and moving the griddle.
10 . Cook on both side , brush with butter and serve hot.
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Rest Time :1 hour 10 Mins
Total Time: 1 hour 30 mins
Makes: 6 to 8 kulchas
Ingredients:
- 250 gm Flour
- 1 and 1/2 Teaspoon of Yeast
- Warm Milk to Knead the dough (approx)
- 1 Teaspoon of Sugar
- Oil or Melted Butter 2 Tablespoon
- 1/2 Teaspoon Salt
- 1 Teaspoon Oil
- 2 Teaspoon Cornstarch mix with 1/8 cup water till lump free
Toppings for the kulchas
You can choose any number you want
- Butter
- Coriander Leaves chopped
- Sesame seeds 2 Tablespoon
- Black Caraway 2 Tablespoon
- Butter or Ghee
Instructions:
- In a bowl add yeast sugar and warm milk.
- Whisk all the ingredients together.
- Add salt butter and cornflour slurry mix till blended.
- Slowly add in the wheat flour and combine to make a wet sticky dough.
- A wet sticky dough gives soft and fluffy kulchas.
- Add oil and knead the dough well.
- Cover the dough with a wet cloth or cling.
- Keep in a warm place to rise for around 40 minutes till it doubles in size.
- Transfer the dough to a dusted surface and knead well.
- Divide the dough into equal pieces.
- Roll out each piece into a circle and form it into a ball.
- Arrange the balls on the tray.
- Cover the balls with a wet cloth and let them rise for another 30 minutes or until double in size.
- Once doubled, take a ball of dough sprinkle little flour on it.
- On working surface roll the dough balls so that it is about 6 to7 inches in diameter.
- On the working area sprinkle garlic onion seeds chopped coriander.
- Place the rolled kulchas on it.
- Gently press with your hand.
- Gently roll with the rolling pin so the sprinkles stick to the kulchas
- Brush with water.
- Heat the griddle, transfer the kulchas on the griddle with waterside on the griddle.
- Cook on low flame for 1 to 2 minutes, prick with the fork.
- Flip the griddle with the handle on medium flame cook the kulchas.
- Keep rotating the griddle so the kulchas cook on all sides.
- Now brush the kulchas with butter .
- Serve hot with any veg or non-veg gravies like
Makhana Makhani
Easy Chicken - You can store the kulchas in aluminum foil after completely cooled at room temperature for 2 – 3 days.
- It can be stored In a freezer for more than a month. Cool the kulchas wrap in foil and keep in a zip-lock plastic bag.