Recipe: Tasty Butter Kulcha

Butter Kulcha. After Naan, a plain Butter Kulcha is the most popular and loved Tandoori bread. Here's a bread fresh from the Tandoor to tickle your taste-buds! Kulchas are easier to make than Naan; but also give.

Kulcha Is often served with Punjabi chole or with amritsari chole. Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. She said some Kulche Wala / roadside vendors also serve this stuffed Kulcha with Tamarind and date chutney. You can cook Butter Kulcha using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Butter Kulcha

1. Prepare 2 cups of All purpose flour (Maida) + for dusting.
2. It's 1/2 teaspoon of Baking Powder.
3. You need 1/4 teaspoon of Baking Soda (cooking soda).
4. You need 1 teaspoon of Sugar.
5. You need 1/3 teaspoon of Salt (adjust to taste).
6. You need 2 Tablespoons of Curd thick (yogurt).
7. You need 1 Tablespoons of Ghee Vegetable Oil or 2 Tablespoons.
8. You need 2 Tablespoons of Milk Warm.
9. You need 1/2 cup of Water Warm , to knead the dough.
10. Prepare 1 tablespoon of Black Sesame Seeds Kalonji Seeds or (Onion or Nigella seeds).
11. It's 4 Tablespoons of Coriander Leaves finely chopped , optional.
12. It's of Butter , as needed.

Soft and buttery kulcha which taste so great with paneer butter masala or any gravy. This kulcha turns out so soft. I love indian breads very much, they are so much versatile and can be made in few. SayfalarDiğerMarkaİnternet SitesiKişisel BlogHebbar's KitchenVideolarkulcha naan recipe

Butter Kulcha step by step

1. Mix together all dry ingredients - flour, salt, sugar, baking soda, baking powder. Make a well in the middle..
2. Add the plain yogurt, ghee or oil, warm milk and warm water. Mix well with a fork until the dry mixture comes together..
3. Knead for 10 minutes by hand (or 4-5 minutes by electric mixer) until you have a smooth, pliable dough..
4. Place in a lightly oiled bowl. Cover with a clean, damp cloth and let it rest for 1-2 hours. This helps the gluten to develop and makes the Kulcha spongier. Depending on how big you want the Kulcha to be, divide the dough and make equal sized balls of dough..
5. Roll out each ball of dough into a circle. Sprinkle kalonji seeds (nigella seeds) and some coriander leaves if you want on top and roll out the dough again to gently press the seeds (and coriander leaves – if using). Apply some water on top side (plain side) with brush or wet hand. This helps the Kulcha stick to the griddle and cook like on a Tava..
6. Heat tava (griddle – preferably iron pan) over medium flame. When it is medium hot, take the rolled raw kulcha in your hand and place it on tava..
7. Cook until bubbles start to appear on the surface. Flip and cook until brown spots appear on the surface..
8. Pick up the Kulcha with tongs and directly lace over flame for a few seconds on each side to get a slight smoky flavor and to ensure even cooking..
9. Once you get the Kulcha out, apply some butter over the top. You can roll them out thicker and cook a bit longer too if you want..
10. Serve with a spicy side dish of your choice..
11. You can make the dough, let it rest for 2 hours and place in an air tight box and refrigerate upto 3 days. Let it come to room temperature before rolling it out..
12. Preferably serve as soon as cooked. The longer you leave it, the chewier it gets.

Aloo kulcha recipe is a popular Indian leavened soft bread with flavorful potato stuffing. Making amritsari kulcha is very easy and you do not need a tandoor. I don't know about you but I am in love with Chaat. This matar kulcha is Delhi chaat that is very popular in Delhi. This is perfect weather to enjoy matra or matar kulcha.