kulcha , kulcha with video | how to make kulcha

The recipe kulcha , kulcha with video | how to make kulcha can be made in roughly 2 hours and 45 minutes. This side dish has 212 calories, 5g of protein, and 7g of fat per serving. This lacto ovo vegetarian recipe serves 8 and costs 19 cents per serving. It is a very affordable recipe for fans of Southern food. This recipe is liked by 495 foodies and cooks. If you have as required, water, baking soda, and a few other ingredients on hand, you can make it. It is brought to you by Veg Recipes of India. Overall, this recipe earns a pretty good spoonacular score of 44%. Users who liked this recipe also liked aloo kulcha , how to make aloo kulcha, Cheddar Cheese-Stuffed Kulcha, and Video: How to Make Pizza.

Servings: 8

Preparation duration: 135 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 ½ cups maida or all purpose flour

½ tsp baking powder

¼ tsp baking soda

4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk) i used cashew curd

some oil or ghee or butter for frying

2 ½ tbsp oil or ghee

3 nigella seeds

approx ¾ cup water for kneading - add more if required

¾ tsp salt or as required

2 to 2 & ½ tsp sugar

Equipment:

rolling pin

griddle

bowl

frying pan

Cooking instruction summary:

mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.make a well in the center.add the curd, oil and water.begin to mix the flour with the liquids first and then start to knead.make a smooth and soft dough.in the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.make small balls of the dough.sprinkle some nigella seeds on the ball.with the rolling pin flatten the dough and roll each into a small sized kulcha.heat a griddle or a tava.place the kulcha on the tava.cook one side partly till its ¼ cooked.flip and cook the other side till its ½ cooked.apply ghee or oil on both sides whilst cooking.cook the kulcha till it get golden spots and is evenly cooked.make all kulchas this way.serve the kulcha hot or warm with chana or chole.the kulchas can also be stacked in a roti basket and then served warm.

 

Step by step:


1. mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.make a well in the center.add the curd, oil and water.begin to mix the flour with the liquids first and then start to knead.make a smooth and soft dough.in the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.make small balls of the dough.sprinkle some nigella seeds on the ball.with the rolling pin flatten the dough and roll each into a small sized kulcha.heat a griddle or a tava.place the kulcha on the tava.cook one side partly till its ¼ cooked.flip and cook the other side till its ½ cooked.apply ghee or oil on both sides whilst cooking.cook the kulcha till it get golden spots and is evenly cooked.make all kulchas this way.serve the kulcha hot or warm with chana or chole.the kulchas can also be stacked in a roti basket and then served warm.


Nutrition Information:

Quickview
211k Calories
5g Protein
7g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
211k
11%

Fat
7g
11%

  Saturated Fat
0.86g
5%

Carbohydrates
31g
11%

  Sugar
0.41g
0%

Cholesterol
0.26mg
0%

Sodium
42mg
2%

Get Enough Of These
Protein
5g
10%

Vitamin B1
0.33mg
22%

Selenium
14µg
20%

Folate
72µg
18%

Manganese
0.35mg
18%

Iron
2mg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.2mg
12%

Phosphorus
93mg
9%

Copper
0.17mg
8%

Magnesium
23mg
6%

Vitamin E
0.83mg
6%

Fiber
1g
5%

Vitamin K
4µg
5%

Zinc
0.57mg
4%

Potassium
106mg
3%

Calcium
21mg
2%

Vitamin B5
0.21mg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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