Diet & Weight Magazine

Kulcha – Indian Bread

By Tejal Hewitt @Tejal_x

After my recent visit to India, I’m love with Kulcha. It’s like a paratha but instead flakey layers, Kulcha has a flakey swirl instead.

Kulcha

Eaten warm, they have an amazing delicious flakey texture and goes perfectly with a good curry/shak or even with an indian cup of chai.

Kulcha

 

Ingredients
300g chapati flour
1/2 Tsp Salt
1 tbsp oil
200ml warm water
Oil for spreading & frying
Flour to sprinkle

Kulcha

Add the flour & salt into a bowl and create a small well and pour in oil and mix with a dough hook.

Kulcha

Slowly add warm water to the flour and make a dough, continue to knead for about 5 minutes.

Kulcha

Place the dough on a floured surface.

Kulcha

Start to roll out and sprinkle with flour when needed ensuing that the dough doesn’t stick to the surface.

Kulcha

Rolling out evenly and thinly into a rectangle.

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Brush the entire rolled out dough with oil.

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Sprinkle flour evenly over the oil

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Now tightly roll the dough.

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Keep rolling until you have a long tight roll.

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Cut the dough into pieces.

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Grab each piece and lightly cover in flour

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Squash the dough down with the palm of your hand

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Roll out evenly

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Heat an oiled pan over medium heat.

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Place on a Kulcha on to the pan.

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Brush with oil

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After about 20 seconds flip over to cook the other side.

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Brush on a little more oil if needed and flip again after 20 seconds.

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Ensure both sides are brown and enjoy warm!

Kulcha

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