Tawa Kulcha | Soft Kulcha Recipe on Tawa
Learn how to make Tawa Kulcha recipe with detailed step by step pictures. Soft Kulcha recipe on Tawa, easy homemade tawa kulcha recipe, fail-proof restaurant style kulcha recipe can be easily made at home!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups All-Purpose Flour/Maida
- 2 tablespoon Thick Fresh Curd
- ½ teaspoon Active Instant Dry Yeast
- 1 teaspoon Sugar
- ¼ cup Warm Water + 1 tablespoon extra if needed
- 2 teaspoon Oil + extra for cooking kulchas
- 3 tablespoon Finely Chopped Coriander Leaves
- 1 tablespoon Black Sesame Seeds
- Butter to brush on top optional
Instructions
- In a small bowl add 1 teaspoon sugar and ½ teaspoon active instant dry yeast with ¼ cup tepid warm water. Let it rest for 5 mins in a warm place until the yeast is bubbly & frothy.
- In a mixing bowl add 1.5 cups all purpose flour, 2 tablespoon thick curd, 2 teaspoon oil and salt as needed.
- Mix it well and make a well in the center, pour the frothy yeast mixture.
- Mix it roughly with a spoon until it comes together.
- Knead it with the palm of your hand until the dough is smooth for about 3-4 mins.
- Cover it with cling film and leave for proofing for about 2 hours.
- When the dough has doubled in volume, it is ready to be used.
- Gently deflate the dough. Divide into 6 equal parts.
- Dust the surface with extra flour and flatten a ball of dough. Stretch gently and pat on the dough to make a small circle.
- Sprinkle some finely chopped coriander leaves and black sesame seeds at the center. Press and pat, sprinkle some flour on top.
- Spread or roll the kulcha until it is 2mm in thickness.
- Meanwhile heat a tawa/flat pan for cooking the kulcha. Drizzle some oil/butter on the tawa. Once hot, place the prepared kulcha on the tawa.
- Cook on high flame until the bottom starts to turn golden. Flip it gently, cook on the other side.
- Brush generously with butter/oil on both sides and when there are golden spots, remove from heat. Repeat this with rest of the kulcha dough.
- Serve hot with any curry or gravy on the side.
Notes
- To make vegan kulcha, skip curd altogether and use oil for cooking.
- The proofing time depends on the climatic conditions, wait until the dough has doubled in volume before making the kulchas.
- It is optional to sprinkle coriander leaves and sesame seeds. Alternatively, finely chopped garlic can also be added.
- Instead of black sesame seeds, white sesame seeds or onion seeds can also be used.
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