Wheat Kulcha On Stovetop – “On a Non-stick Tawa using Kulcha Glue”

Ingredients

• Wheat flour (Aata)
• Active dry yeast 1 tbsp
• Sugar 2 tsp
• Salt 1 tsp
• Luke warm milk 1.5 cup
• Corn flour 3 tsp mixed in 1/4 cup water
• Oil 3 tsp
• Luke warm water for kneading

Kulcha glue (Slurry)

• Wheat flour 4 tsp
• Water 1/4 cup
• Brush for applying kulcha glue

Topping

• Dried coriander
• Butter

Preparation

1. In a mixing bowl, add wheat flour, yeast, sugar, salt and mix.
2. Add warm milk and oil to the wheat flour mixture.
3. In a small cup mix corn flour in 1/4 cup water and add to the wheat flour mixture.
4. Mix using spatula, when it starts to come together, use your hands to knead the dough.
5. Add luke warm water while kneading to make a soft and pliable dough.
6. Shape the dough into a ball and apple oil all over.
7. Cover and allow to rise until double in size (30-40 minutes).
8. Take out the dough and deflate using your hands.
9. Cut into 8 equal parts and shape each party into a ball.
10. Cover and again allow to rise until double in size (this time it will only take 10-15 minutes).
11. Meanwhile, prepare kulcha glue by mixing wheat flour in water.
12. Place a tawa on stove top and turn on the flame (medium to high)
13. Now dust some wheat flour on the countertop, press a dough ball using your hands and roll it using a rolling pin into a thin oval shape. NOTE: Kulcha dough will rise while cooking so make sure you roll it thin just like a roti (about 3-4 mm).
14. Apply kuclcha glue to it using a brush and place it on the tawa. Gently stick the edges of kulcha on the tawa using your hands.
15. Allow to cook until the bubbles form on the kulcha.
16. Now carefully turn the tawa upside down and cook the kulcha directly on the flame.
17. When the kulcha is cooked, take it off the tawa using a plain spatula.
18. Apple butter on one side and sprinkle sone fresh or dried coriander.
19. Serve and enjoy with any curry or kebabs.

Print Recipe

Wheat Kulcha On Stovetop – “On a Non-stick Tawa using Kulcha Glue”

Author: Naush

Ingredients

• Wheat flour Aata
• Active dry yeast 1 tbsp
• Sugar 2 tsp
• Salt 1 tsp
• Luke warm milk 1.5 cup
• Corn flour 3 tsp mixed in 1/4 cup water
• Oil 3 tsp
• Luke warm water for kneading

Kulcha glue (Slurry)

• Wheat flour 4 tsp
• Water 1/4 cup
• Brush for applying kulcha glue

Topping

• Dried coriander
• Butter

Instructions

• In a mixing bowl, add wheat flour, yeast, sugar, salt and mix.
• Add warm milk and oil to the wheat flour mixture.
• In a small cup mix corn flour in 1/4 cup water and add to the wheat flour mixture.
• Mix using spatula, when it starts to come together, use your hands to knead the dough.
• Add luke warm water while kneading to make a soft and pliable dough.
• Shape the dough into a ball and apple oil all over.
• Cover and allow to rise until double in size (30-40 minutes).
• Take out the dough and deflate using your hands.
• Cut into 8 equal parts and shape each party into a ball.
• Cover and again allow to rise until double in size (this time it will only take 10-15 minutes).
• Meanwhile, prepare kulcha glue by mixing wheat flour in water.
• Place a tawa on stove top and turn on the flame (medium to high)
• Now dust some wheat flour on the countertop, press a dough ball using your hands and roll it using a rolling pin into a thin oval shape. NOTE: Kulcha dough will rise while cooking so make sure you roll it thin just like a roti (about 3-4 mm).
• Apply kuclcha glue to it using a brush and place it on the tawa. Gently stick the edges of kulcha on the tawa using your hands.
• Allow to cook until the bubbles form on the kulcha.
• Now carefully turn the tawa upside down and cook the kulcha directly on the flame.
• When the kulcha is cooked, take it off the tawa using a plain spatula.
• Apple butter on one side and sprinkle sone fresh or dried coriander.
• Serve and enjoy with any curry or kebabs.