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Ajwain Kulcha - Carrom seeds Kulcha Recipe

Ajwain Kulcha - Carrom seeds Kulcha is a popular Indian Main
Author :
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Preparation Time :
6 hours
Servings :
Serves 3
Rated 3 based on 100 votes


  • 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 Ajwain Kulcha - Carrom seeds Kulcha:

    1. Mix well all the dry ingredients in a bowl.
    2. Add butter, curd, milk and mix all the ingredients again.
    3. Add water and prepare a stiff yet soft and pliable dough.
    4. Set aside for 5-6 hours to ferment. (If in hurry, you can use yeast and ferment the dough in just half an hour.)
    5. Make big lemon sized balls and roll them to 3 inch diameter each.
    6. Add ghee and spread further.
    7. Fold all the sides and roll them again.
    8. 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.
    9. Heat a tawa or a flat pan.
    10. Add some ghee to the tawa or pan and place the rolled kulcha with the ajwain and kasoori methi topped side on the top.
    11. 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.
    12. Flip again and roast.
    13. Serve hot with raita or any North Indian curry.
    14. Recipe courtesy:


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