Tawa Kulcha


All purpose flour (maida) – 2 cups
Baking soda- ¼ teaspoon
Ghee / oil- 2 tablespoon + extra for cooking
Sugar- 1 teaspoon
Salt- ½ teaspoon
Curd – ¼ cup
Warm water – ¾ cup (approximately)

For coating the kulcha while rolling them:

Finely chopped mint/corriander – 3-4 tablespoons
black/white sesame seeds- 1 teaspoon


1.Sift flour, soda and salt in a container, add sugar and mix the dry ingredients well.Add ghee and curd, rub the flour so that it gets coated well it.

2.Add warm water, little at a time, mixing and kneading till it forms a soft dough.Keep kneading for 5 minutes till the dough loses its tackiness, and forms a supple firm mass.

3.Apply ghee all over the dough, cover the dough well with a wet cloth or cling film and keep aside for 3-4 hours. This is very important as the dough needs to be well rested for soft kulchas.

4.After around 4 hours, divide the dough into 8-10 equal roundels.Take each ball, slightly moisten the surface, place chopped mint/coriander, black and white sesame seeds.

5.On a floured surface, roll each ball like chappatis, slightly thicker than them.

6.Meanwhile heat a skillet/tawa, pour few drops of ghee, and drop the kulcha over it.Once bubbles appear on the top surface, turn it, apply ghee and cook both sides of the kulcha evenly.

7.Serve it hot with loads of ghee or home made butter.

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