Instructions for how to make Kulcha on tawa:
- Firstly, in a large mixing bowl take 2 cup maida, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt , 3 tbsp butter and 4 tbsp curd and mix well.
- Add in little water as required to knead the soft dough.
- Knead to smooth and soft dough.
- Cover and rest it for at least 1 hour.
- After an hour dough is fluffy. Knead the dough slightly to remove if any air present in the dough.
- Divide the dough into equal parts to make small balls.
- Take one lump and roll it into a ball. Likewise, prepare all balls.
- Cover and rest for at least 1 hour.
- Open the lid. Balls have expanded and smooth.
- Take one ball on rolling board.
- Gently roll it into 5-6 inch disc.
- Brush it with water and sprinkle chopped coriander leaves.
- Flip it on the hand and brush it with water.
- Place it on the tawa/pan. Sprinkle some water on the sides of kulcha on tawa.
- Cover and cook it for 2-3 minutes on low flame.
- Open the lid and flip it . Again, sprinkle some water on the sides of kulcha on tawa and cover it.
- Kulcha is ready.
- At the time of serving, apply butter on the tawa and place the Kulcha over it on medium flame. Cook the Kulcha while flipping it until it becomes brown from both sides.
- Kulcha is ready to serve with choley, matar or nutri.
1. Ingredients Preview.
2. Firstly, in a large mixing bowl take 2 cup maida,1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt , 3 tbsp butter
and 4 tbsp curd and mix well.
3. Add in little water as required to knead the soft dough.
4. Knead to smooth and soft dough.
5. Cover and rest for at least 1 hour.
6. After an hour dough is fluffy. Knead the dough slightly to remove if any air present in the dough.
7. Divide the dough into equal parts to make small balls.
8. Take one lump and roll it into a ball. Likewise, prepare all balls.
9. Cover and rest for at least 1 hour.
10. Open the lid. Balls have expanded and smooth.
11. Take one ball on rolling board.
12. Gently roll it into 5-6 inch disc.
13. Brush it with water and sprinkle chopped coriander leaves.
14. Flip it on the hand and brush it with water.
15. Place it on the tawa/pan. Sprinkle some water on the sides of kulcha on tawa/pan.
16. Cover and cook it for 2-3 minutes on low flame.
17. Open the lid and flip it . Again, sprinkle some water on the sides of kulcha on pan and cover it.
18. Kulcha is ready. You can store it for 3-4 days in refrigerator.
19. At the time of serving, apply butter on the tawa and place the Kulcha over it on medium flame. Cook the Kulcha while flipping it until it becomes brown from both sides.
20. Kulcha is ready to serve with choley, matar or nutri.
Tips:
- Use curd / yogurt to knead the dough, which helps to hasten the fermentation for better result.
- Applying water and sprinkle water is mandatory.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large mixing bowl take 2 cup maida,1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt , 3 tbsp butter
and 4 tbsp curd and mix well.
3. Add in little water as required to knead the soft dough.
4. Knead to smooth and soft dough.
5. Cover and rest for at least 1 hour.
6. After an hour dough is fluffy. Knead the dough slightly to remove if any air present in the dough.
7. Divide the dough into equal parts to make small balls.
8. Take one lump and roll it into a ball. Likewise, prepare all balls.
9. Cover and rest for at least 1 hour.
10. Open the lid. Balls have expanded and smooth.
11. Take one ball on rolling board.
12. Gently roll it into 5-6 inch disc.
13. Brush it with water and sprinkle chopped coriander leaves.
14. Flip it on the hand and brush it with water.
15. Place it on the tawa/pan. Sprinkle some water on the sides of kulcha on tawa/pan.
16. Cover and cook it for 2-3 minutes on low flame.
17. Open the lid and flip it . Again, sprinkle some water on the sides of kulcha on pan and cover it.
18. Kulcha is ready. You can store it for 3-4 days in refrigerator.
19. At the time of serving, apply butter on the tawa and place the Kulcha over it on medium flame. Cook the Kulcha while flipping it until it becomes brown from both sides.
20. Kulcha is ready to serve with choley, matar or nutri.
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