Kulcha – Marathi Recipe

Instructions

• Take maida into a dish.
• Add baking powder, baking soda, salt to taste and mix everything well together.
• Add curd and mix well.
• Add a little water at a time and knead a little thin dough. Do not knead thick dough.
• When the dough is about to be kneaded add a spoonful oil and knead the dough again.
• Transfer the dough into a bowl & cover it.
• Ferment the dough by keeping it in a warm place until it rises nicely over night or it doubles in size.
• You should ferment the dough for at least 8-10 hours.
• Take some dough and chuck it to make nice and smooth.
• Spread a little dry flour and put the dough ball on it.
• Roll kulcha a little with hand and if needed you can use rolling pin.
• Do not roll thick kulcha. It should be a little thick only.
• Heat up a pan on medium heat.
• Transfer the kulcha on the hot pan and sprinkle a little water on it.
• Cover and roast kulcha on low to medium heat for just about 3 minutes.
• Remove the lid and flip the kulcha over.
• Roast the kulcha from other side for just about 2 minutes.
• Do not roast the kulcha completely from both sides. Roast them half way through.
• While serving, heat up a pan again.
• Add butter and roast the kulcha completely in it from both sides.
• You can sprinkle a little coriander leaves if you want.
• Kulchas are already.
• Serve them with chole.