Kulchas

Kulcha's are Indian breads which are soft leavened breads and are usually eaten with chole (Chickpea curry).  But theses kulcha's that am posting today is a little different than the normal kulcha that is served with the chole.  To this kulcha I have added melon seeds and oats and we enjoyed it with the Masoor masala curry.  So here is how the recipe goes.

INGREDIENTS:

White flour/Maida	1 1/2 cup
Yeast	1 1/2 tsp
Warm water	1/2 cup
Sugar	1 tsp
Curd (optional)	2 tbsp
Rolled oats	1/4 cup
Melon seeds	1 tbsp
Salt	1 tsp
Oil	1 tbsp
Butter	As required (for smearing)

METHOD:

1.       In a bowl dissolve sugar, warm water and add the yeast and mix well.  Leave it untouched for 5-10 minutes until it froths.

2.       In a mixing bowl add in the flour, oats, melon seeds and salt and mix well.  Make a well in the centre. 

3.       Once the yeast has frothed well, pour the yeast infused water in the flour an start kneading.  If using curds add the curds at this point and knead to a soft dough using more water if needed.  Add a little oil (about half tbsp) and knead well again.

4.       Let the dough rise in a well greased bowl in a warm place for about an hour or till it doubles in size.

5.       Punch back the dough and knead for 2 minutes.  Make medium sized balls and roll them into a round shape.

6.       Heat a tawa/griddle on high flame.  Brush the kulcha with a little water and place the kulcha on the griddle water side facing down.  Cover and cook the kulcha till small bubbles surface.  Turn the griddle so that the kulcha faces the flame directly, rotating the griddle so that the kulcha doesn’t burn and cooks well.

7.       Smear with butter and serve hot with the gravy of your choice.

NOTES:

1.       I felt adding curds, tends to give softer kulcha's.

2.       You could use half white flour and half wheat flour if you want to avoid using only white flour.

3.       You could cook the kulcha even without turning the griddle.  Just turn the kulcha on the griddle itself.