Butter Kulcha

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, sift together the maida, sugar, baking powder, baking soda, and salt. Mix well.
   • c.Create a well in the center of the dry ingredients. Pour in the room temperature curd and 2 tbsp of oil.
   • d.Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse crumbs.
   • e.Gradually add warm water, a little at a time, and begin to knead. Continue adding water until you form a soft, pliable, and slightly sticky dough.
   • f.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
   • g.Grease the dough with a little oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2. 2

   Step 2

   • a.Shape the Kulchas
   • b.After the resting period, gently punch down the dough to release the air and knead it for another minute.
   • c.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • d.Take one dough ball and dust it lightly with dry flour. Roll it into an oval or round shape, about 5-6 inches in diameter and approximately 1/4 inch thick.
   • e.Sprinkle a pinch of kalonji and some chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
3. 3

   Step 3

   • a.Cook the Kulchas
   • b.Heat a heavy-bottomed tawa or a cast-iron skillet over medium-high heat. The tawa should be hot but not smoking.
   • c.Take the shaped kulcha and flip it over (toppings-side down). Apply a thin, even layer of water to the plain backside.
   • d.Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick to the surface.
   • e.Cook for 1-2 minutes. You will see bubbles starting to form on the surface.
   • f.Using tongs, flip the kulcha and cook the other side for another 1-2 minutes, pressing down gently with a spatula to ensure even cooking. Cook until golden brown spots appear on both sides.
   • g.Repeat the shaping and cooking process for all the remaining dough balls.
4. 4

   Step 4

   • a.Serve
   • b.As soon as a kulcha is cooked, remove it from the tawa and immediately brush it generously with melted butter.
   • c.Stack the cooked kulchas in a casserole dish or wrap them in a clean kitchen towel to keep them soft and warm.
   • d.Serve hot with rich curries like Chole, Dal Makhani, or Paneer Butter Masala.

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