All purpose flour | Maida 2 Cups Baking powder 1/2 tsp Baking Soda 1/4 tsp Yogurt 1/4 cup Warm milk 1/2 cup Kalonji |Nigella seeds – 1/2 tsp(optional) Oil 2 tsp Salt to taste Sugar 2 tsp Butter | Ghee to make kulchas
Method:
In a wide bowl add the flour, baking soda and baking powder. Sift the flour for even mixing. Add the yogurt, warm milk,sugar, salt and oil. Make this into a smooth pliable dough. Add little water if needed.
Cover it with a clean damp cloth and keep it untouched for 2-3 hours. The original recipe it says, even we can keep this for 5-6 hours. The dough must be fermented after the resting time.
Divide the dough into 6 equal parts. Take one portion and dust with flour and roll it into a round or elongated shape. If adding kalonji seeds, sprinkle little on the top and just roll gently ,so that it will get into the rolled kulcha.
Heat a tawa and when it is hot, put the rolled kulcha on it and cook on both side in a medium flame until golden brown spots appear.
Brush with ghee or butter . Repeat the same process for the rest of the dough. Serve hot with any gravy of your choice. Generally Kulcha is served with
Shobha.http://www.anubhavati.wordpress.com Do visit my upcoming website..https://mywebarchives.com/food/ Regards,Lakshmi
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