Then two things happened within a few days of each other- I discovered yeast, and someone posted a recipe for kulchas. Since then, I have been screwing up the courage to attempt them, and I finally did so on the Birth Anniversary of the Father of the Nation.
If I thought the family would decide to go on an indefinite fast after being confronted with it, I was wrong. They came out super-soft, and rather tasty. Now I need to work on getting the shape right.
Ingredients
2 cups maida
2 tbsp cooking oil
1 tsp salt
2 tsp active dry yeast
1 tsp sugar
1/2 tsp kalonji (I'll skip it next time, or replace with black til)
3 pods garlic crushed
1 cup warm water
maida for dusting
Dissolve the sugar in about 1/4 cup warm water, pour in the yeast, and allow it to stand for about 10 minutes, by which time the yeast should start froathing.
Mix the maida and salt together, and make a hole in the middle.
Crush the garlic in a mortar and pestle and keep aside.
Once the yeast is active, pour it into the hole, add the oil, the kalonji and the crushed garlic and knead to a smooth dough, adding water as required.
Roll into a ball, cover with a damp cloth, and leave it for about 1 hour to rise.
Meanwhile, preheat (for about 5 minutes) the oven to 250 degrees and grease a baking tray.
Grease your palms with a bit of oil, lightly punch the dough down, then divide into about 8 balls.
Dust the balls with maida and roll into circles using a rolling pin.
Sprinkle a bit of water on one side of the kulcha, and place it on the baking tray. Broil for about 3minutes till it starts browning, then turn around and let the other side cook for about a minute. You can make three kulchas at the same time.
2 tbsp cooking oil
1 tsp salt
2 tsp active dry yeast
1 tsp sugar
1/2 tsp kalonji (I'll skip it next time, or replace with black til)
3 pods garlic crushed
1 cup warm water
maida for dusting
Dissolve the sugar in about 1/4 cup warm water, pour in the yeast, and allow it to stand for about 10 minutes, by which time the yeast should start froathing.
Mix the maida and salt together, and make a hole in the middle.
Crush the garlic in a mortar and pestle and keep aside.
Once the yeast is active, pour it into the hole, add the oil, the kalonji and the crushed garlic and knead to a smooth dough, adding water as required.
Roll into a ball, cover with a damp cloth, and leave it for about 1 hour to rise.
Meanwhile, preheat (for about 5 minutes) the oven to 250 degrees and grease a baking tray.
Grease your palms with a bit of oil, lightly punch the dough down, then divide into about 8 balls.
Dust the balls with maida and roll into circles using a rolling pin.
Sprinkle a bit of water on one side of the kulcha, and place it on the baking tray. Broil for about 3minutes till it starts browning, then turn around and let the other side cook for about a minute. You can make three kulchas at the same time.
Butter the kulchas, or not, but serve piping hot.
Best with channa.
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