Apr 17, 2009


I got the recipe from two blogs; Asha's blog, Foodie's Hope & Mamta's blog. Asha has made stuffed onion Kulche & Mamta plain Kulche. I combined both the recipes.

Ingredients: -
2 cups Maida
½ tsp baking powder
2 tbsp yogurt
½ cup lukewarm milk
½ tsp yeast
½ cup lukewarm water
1 tsp sugar
2 tsp dry roasted sesame seeds
1 tsp onion seeds / kalonji / Nigella sativa
Few coriander leaves, finely chopped

Method: -
1. In a small bowl, combine yeast & sugar along with lukewarm water.
2. Let the mixture sit for around 10 minutes or till it becomes frothy.
3. To make the dough, sift Maida, salt & baking powder in a mixing bowl.
4. Add around 2-3 tbsp of oil, yogurt & mix well.
5. Add the frothy Sugar-Yeast mixture & mix well.
6. Now add lukewarm milk, mix & knead well to get soft non-sticky dough. Asha says “Add more water if you need to make the dough pliable if it's too dry.”
7. Keep the dough in a warm place; covered to allow fermentation. (I kept it under the Sun in our Garden) It should take around 5-6 hours for excellent fermentation. The dough will double in size.
8. After fermentation, I added the dry roasted sesame & onion seeds. Knead well.
9. Pre-heat the oven along with a pizza stone or a ceramic tile to 250 Deg C with the fan setting. Just before beginning to bake the Kulche, turn the setting to broil.
10. Divide the dough into 4-6 equal balls. Roll one ball at a time into 6-8” diameter, 3-4” thick circles. Unlike the Naans, the thickness need not be too much in case of a Kulcha.
11. Place the rolled out Kulcha in the oven & bake for till they turn slightly golden in color.
12. Remove from the oven & sprinkle coriander leaves on top.
13. Serve hot with any curry. One can brush a little butter if it’s too dry.

To bake it on a griddle: -
1. Place the rolled out Kulcha on the heated griddle.
2. When it starts to puff up or a few bubbles appear, turn it over.
3. Brush it with a little butter or oil.
4. When both sides are brown in color, the Kulcha is done. Remove from the griddle.
5. Sprinkle coriander leaves & serve hot with any curry.


Asha said...

Looks soft and delicious Ujju, came out very well. I think cooking them on Tava is lot better than baking in the oven. Good job, enjoy! :)

Ramya Vijaykumar said...

Kulchas look fluffed up and they have come out really well... Nice pics too...

Ashwini said...

Nice way of combining both the recipes..Looks soft and yum. It has come out very nice.

Malar Gandhi said...

THey look perfect and yummy.