Tawa Kulcha | How to make Tawa Kulcha

Name: Tawa Kulcha
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 2 people
Ingredients: Plain flour (maida) - 1 cup (250ml); Sugar - 1/2 tsp; Baking powder - 1/2 tsp; Baking soda - 1/4 tsp; Salt - 1/4 tsp; Oil - 1 tsp; Curd - 1/4th cup; Warm water - 1/2 cup; Onion seeds (Kalonji) - 3-4 tsp; Fresh coriander (chopped finely) - 2-3 tbsp; Plain flour (maida) - 1 tbsp (for dusting); Butter - 1 tbsp (for brushing); Water - 2-3 tbsp (for brushing)

By Sudha Sridhar | 22nd Apr 2018 |

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Tawa Kulchaby Sudha Sridhar

Prep Time
3
Hours
Cook Time
20
mins
Serves
2
People

66 saves

1 review

12 likes

About Tawa Kulcha Recipe

Almost every Indian meal whether vegetarian or otherwise will include some kind of bread to go with the rest of the dishes. It could be roti, parantha, puri, naan or kulcha. Of these naan and kulcha are considered to be difficult and very rarely made at home. But this is a super easy recipe that I found on Hebbar's Kitchen and came out perfect in the maiden attempt itself.

Tawa Kulcha

Ingredients to make Tawa Kulcha

Plain flour (maida) - 1 cup (250ml)
sugar - 1/2 tsp
Baking powder - 1/2 tsp
baking soda - 1/4 tsp
salt - 1/4 tsp
oil - 1 tsp
curd - 1/4th cup
Warm water - 1/2 cup
onion seeds (Kalonji) - 3-4 tsp
Fresh coriander (chopped finely) - 2-3 tbsp
Plain flour (maida) - 1 tbsp (for dusting)
butter - 1 tbsp (for brushing)
water - 2-3 tbsp (for brushing)

How to make Tawa Kulcha

In a bowl mix flour, salt, sugar, baking powder, baking soda, oil and curd.
Sprinkle warm water and knead to a soft, firm dough.
Cover with a damp cloth and keep it in a warm place for 2-2.5 hours.
Wash and chop the fresh coriander.
Remove the damp cloth and knead the dough a little and then divide into fist sized balls.
Heat a tawa.
Flatten the dough ball on a flat surface and press some kalonji and fresh coriander on it.
Turn the dough ball over so that the coriander - kalonji side is pressed down.
Dust a little maida on the plain side and roll it into an oval shape.
Brush with water and transfer the rolled out dough on to the hot tawa with the coriander side facing up.
Cook for a couple of minutes till you see the dough puffing up.
Pick up the tawa with the handle and turn it upside down so that the flame just touches the kulcha.
Cook carefully over medium flame and take care not to burn the kulcha or your arm.
Within a couple of minutes you'll see the kulcha puffing up and the surface getting a few burn spots.
Straighten the tawa and with a spatula ease the kulcha off the tawa.
Brush with butter and serve hot with choley or matar ki subzi.

My Tip:

Always use a heavy tawa with a wooden handle so that it is easy to hold it over the flame. Serve the kulcha hot because once it becomes cold it gets very rubbery and can't be reheated. You can try variations with chopped garlic or stuff the kulcha with dry fruits, spiced paneer or aloo.