Sunday, 28 December 2014

Garlic Kulcha !


Kulcha is similar to Naan but it is made without yeast. Traditionally kulchas are made in tandoor but they can be made in stove top or baked in oven too. Both maida or wheat flour can be used though i used plain flour available here. It is not so refined like our Indian maida and not whitish either.




INGREDIENTS

STEPS
    English
    Tamil
    Telugu
    Hindi
    Quantity
    Plain Flour
    Maida
    Maida Pindi
    Maida
    2 cups
    Salt
    uppu
    uupu
    namak
    1 tsp
    Sugar
    sakkarai
    sakkara
    shakkar
    1 tsp
    Baking Powder
    1/2 tsp
    Baking soda
    1/4 tsp
    Curd / Yogurt
    thayir
    perugu
    dahi
    1/4 cup
    Oil
    ennai
    nune
    thel
    2 tbsp
    Garlic
    poondu
    vellulli
    lehsun
    6 -7 cloves
    Nigella Seeds
    karunjeeragam
    nalla jeelakarra
    kalonji
    1tbsp
    Cilantro
    kothamalli
    kothimeera
    dhaniya patha
    a handful
    Clarified Buttter
    nei
    neyi
    ghee
    2 tbsp
  • In a bowl, add the plain flour and all other ingredients mentioned above except yogurt and milk and mix well.
  • You can also sieve it for a better mix of baking powder and soda.
  • Make a dent and  fill it with yogurt and some luke warm milk(or water) and start mixing.
  • Add a tsp of oil and knead the dough well. 

  • Apply oil on the surface of the dough and keep it covered for 2 - 3 hours.
  • Meanwhile chop garlic finely or grate it.
  • Chop some coriander leaves finely and onion seeds ready.


  • After 2 hours again knead the dough and make into equal size balls
  • Roll the dough with rolling pin not so thin or thick and sprinkle some onion seeds on it. 
  • Spread some garlic and the coriander and again gently roll once with the rolling pin so that they get fixed to the dough and doesn't fall off when cooking

  • Heat a tava and grease it with some oil/ghee.
  • Place the kulcha on the tava carefully and let it cook for a minute or two.
  • The kulcha rises and air bubbles start forming on top.
  • Flip the kulcha and cook on the other side too for a minute.

  • Spread some ghee and transfer to a plate. Repeat the same for all the other balls. 

  • Optionally, you can preheat the oven to 180 degree C and place the kulcha in a tray and bake it for 10 - 12 minutes. Flip it in between once.
  • You can also add the garlic when kneading the dough.





Serve it with dal fry or chole. The amritsari chole recipe follows in next post. :)

 I loved this pic.. my little one was so curious standing near the plate and didn't know what am i doing :)


With Love,


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