Kulcha (chola)




Best served with chole or chickpea curry these fluffy kulche taste amazing!
Here is the link to the recipe for the curry:
https://gourmethaven.blogspot.com/2020/04/egg-curry-hyderabadi-style.html

Ingredients:
A.p flour 3 cups.
Sugar 1 tsp.
Dry yeast 1 1/2 tsp.
Warm water 1/4 cup.
Yoghurt 3 Tbsp.
Salt 1 tsp.
White sesame seeds.
Butter.
Fresh coriander leaves.

Method:
To a bowl add the dry yeast and warm water and stir well. Let rest for 10 mins or until bubbles appear on the surface.
To a large bowl add all the dry ingredients and whisk together.
Then add the yoghurt and yeast mixture. Stir to make a shaggy mess and knead for 5-10 mins until smooth.
Cover it with a damp cloth and Let rest for 1 hour or so.

Divide the dough into equal portions of 12. Roll the dough a very little bit and place a few of the chopped coriander leaves and some sesame seeds. Then sprinkle some a.p flour and roll into an oval shape. Turn the kulcha around and spread a few drops of water all through the flat surface. Place the kulcha over a moderately hot pan, wet side down and then make sure it's stuck well. Then turn  the pan on the open flame and then cook the kulcha on that side. Make sure to not burn the coriander leaves and just get a slight golden shade throughout. The kulcha would have automatically seperated from the pan. Take it off the the pan and brush it with some melted butter.
Best served with chole or chickpea curry, the recipe to which is also on the blog! Check it out now!

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