Ingredients

• 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

• 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: enelm.blogspot.in