Name: Tawa Kulcha recipe by Neelima Katti at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 2
Ingredients: All purpose flour (maida) - 1 cup; Finely chopped mint/ corriander - 1 tablespoon; To coat the kulchas while rolling:; Sugar - 1/2 teaspoon; Salt - 1/2 teaspoon; Curd - 2 tablespoons; Warm water- 1/4 cup + 2 tablespoons (approximately); Ghee/Oil- 2 tablespoon + extra for cooking; Baking soda - 1/4 teaspoon; Black/White sesame seeds - 1 teaspoon

ABOUT Tawa Kulcha RECIPE

Tawa Kulcha is a type of Indian flat bread, this bread can also be cooked on a stove top. Tawa Kulcha is an Indian bread that is very popular and is eaten with all kinds of veg and non veg gravies. Tawa is nothing but a flat skillet that is used to cook the kulcha on. The kulcha dough is made using maida (all purpose flour), oil, salt and water. The dough is then rolled out into small chapatis and garnished with coriander, nigella seeds or sesame seeds. It is then roasted or pan fried on the tawa using ghee or butter. A very popular variety of kulcha is the stuffed kulcha, a spicy stuffing is stuffed inside the kulcha dough and is then rolled out carefully. Kulcha is a versatile bread that can be personalized, with or without butter, spicy or plain, crisp or soft.

Ingredients Serving: 2

All purpose flour (maida) - 1 cup
Finely chopped mint/ corriander - 1 tablespoon
To coat the kulchas while rolling:
sugar - 1/2 teaspoon
salt - 1/2 teaspoon
curd - 2 tablespoons
Warm water- 1/4 cup + 2 tablespoons (approximately)
Ghee/Oil- 2 tablespoon + extra for cooking
Baking soda - 1/4 teaspoon
Black/White sesame seeds - 1 teaspoon

Instructions

Sift the flour, soda and salt in a container, add sugar and mix the dry ingredients well.
Add ghee and curd, rub the flour so that it gets coated well with it.
Next, pour in warm water, little at a time, mix and knead till it forms a soft dough.
Keep kneading for 5 minutes till the dough loses its stickiness and forms a supple firm mass.
Apply ghee all over the dough, cover the dough well with a wet cloth or a cling film and keep aside for 3-4 hours. (This is very important as the dough needs to be well rested for soft kulchas.)
After around 4 hours, divide the dough into 8-10 equal roundels.
Take each ball, slightly moisten the surface, place chopped mint/coriander, black and white sesame seeds. On a floured surface, roll each ball like chappatis, slightly thicker than them.
Meanwhile heat a skillet/tawa, pour few drops of ghee on it and drop the kulcha over it. Once bubbles appear on the top surface, turn it, apply ghee and cook both sides of the kulcha evenly.
Serve it hot with lots of ghee or home made butter.

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