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Ajwain Kulcha - Carrom seeds Kulcha

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Total Time:
6.75 hours
Rated 3 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - refined flour/maida
  • 1 cup - whole Wheat flour
  • Salt to taste
  • 1 tsp - Sugar
  • 1/2 cup - curd/yogurt
  • 1/4 cup - Milk
  • 2 tbsp - Butter
  • Water as required
  • 1/2 cup - Ghee

How to Make

  • Mix well all the dry ingredients in a bowl.
  • Add butter, curd, milk and mix all the ingredients again.
  • Add water and prepare a stiff yet soft and pliable dough.
  • Set aside for 5-6 hours to ferment. (If in hurry, you can use yeast and ferment the dough in just half an hour.)
  • Make big lemon sized balls and roll them to 3 inch diameter each.
  • Add ghee and spread further.
  • Fold all the sides and roll them again.
  • After rolling into 6 inch diameter sprinkle a few carrom seeds/ajwain and kasoori methi/dry fenugreek leaves on the top and roll over so that they stick well into the rolled kulcha.
  • Heat a tawa or a flat pan.
  • Add some ghee to the tawa or pan and place the rolled kulcha with the ajwain and kasoori methi topped side on the top.
  • Once bubbles arise, flip over and press the kulcha with a spatula on all sides and smear ghee on the sides so that the bottom also gets ghee coating.
  • Flip again and roast.
  • Serve hot with raita or any North Indian curry.
  • Recipe courtesy: