Kulcha
| Ingredients : |
|
|
|
Refined Flour
|
- |
500gm |
Suji (Semolina)
|
- |
100gm |
Warm milk
|
- |
100ml |
Oil
|
- |
2tbs |
Dry yeast
|
- |
1tsp |
Sugar
|
- |
1tsp |
Curd
|
- |
2tbs |
Baking powder
|
- |
1/4tsp |
Salt
|
- |
to taste |
| Milk or Lukewarm water for kneading |
|
|
Method of Preparation :
Soak suji in the warm milk for half
an hour. Sprinkle yeast and sugar in little warm water and keep aside for 5
minutes or till frothy.
Sieve flour and mix it with salt to
taste. Make a well in the center of the flour. Put curd, baking powder, suji
mixture, yeast solution and oil and mix gradually. Knead to a soft stiff dough
with warm water or milk. Cover and keep aside for 2 to 3 hours. Make balls of
equal size and roll it into slightly thick rotis. Grill it in tandoor till
golden spots appear or shallow fry on hot griddle. About 15 kulchas can be made
from this dough. Polish with butter and serve hot.
Note: For making stuffed kulcha
Potatoes - 4nos or Paneer
|
- |
200gms |
|
Finely chopped onion
|
- |
1no |
Finely chopped green chillies
|
- |
2os |
Finely chopped ginger
|
- |
a small
piece |
Pepper powder
|
- |
1tsp |
Garam masala
|
- |
1/2tsp |
Chilli powder
|
- |
1/4tsp |
Salt
|
- |
to taste |
| Chopped coriander leaves |
- |
2tbs |
Pressure cook the potatoes with
salt and mash it. Add all the other ingredients and mix well. Make the dough as
above. Make a depression in the centre of each ball and fill the stuffing
and roll into thick rotis. Prepare as above.
| 
