Main Dishes

Indian Special Butter Kulcha by Neharika

1

Kulcha is a form of paratha but its made of maida and its softer then paratha. All punjabi veggies are incomplete without kulcha.

8
2 Cups Maida (all purpose flour)
2 tbsp. Curd
¼ tsp. Baking soda
¼ tsp. baking powder
½ tsp. sugar
¾ tbsp. oil
Salt – to taste
½ tsp. carom seeds (ajwain)
Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan and cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours, the dough is ready to make kulcha. Make 8-10 round balls of the dough. Take one ball of the dough and roll it into a flat disc. Dust the kulcha with dry maida .Now again roll the kulcha to make it bigger. Fix some carom seeds or cumin seeds over the at the top of the kulcha. Put it over the stove and grease it with little oil. Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Apply butter on it and serve.
Nutritions

Calories
19

Sodium
40mg
1% DV

Fat
1g
2% DV

Protein
0.4g
0% DV

Carbs
0.7g
0% DV

Fiber
0.1g
0% DV