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3 cups - plain flour
1 tbsp - oil
1 tsp -
1/4 tsp - baking powder
1 tsp -
1/2 cup - warm
2 tbsp - curds
salt to taste
for kneading, if required
How to Make Kulcha
Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy.
Sift together salt and flour. Make well in the centre and add curd.
Sprinkle baking powder over the curd, allow to stand for 2-3 minutes.
Pour in oil and yeast solution, and mix gradually.
Use milk as required, to make a soft yet stiff dough.
Brush dough with oil. Cover with an inverted bowl.
Keep aside for 4 hours (longer if the weather is cold).
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump, roll or pat into a thick circle about 6 inches in diameter.
Roast on hot griddle or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with vegetable gravy, dals, etc.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.