Butter Kulcha is one of my favourite Indian bread recipes. I always order butter kulcha with a mix veg curry or paneer butter masala if I decide to have food outside that particular day 🙂
I know it’s been so long for a new post here. Been busy past two months. Was figuring out what to do and what not to do for the blog and also trying out some recipes.
Now I am back with this recipe and will post regularly.
Kulchas are usually made of maida/All purpose flour and are cooked in Tandoor. But today I am sharing with wheat flour and without any yeast cooked on a Tawa.
They taste good and comes exactly as in tandoor when cooked on a Cast iron Tawa instead of non-stick Tawa. I prepared carrot butter masala for this as a side dish.
Ok, now let’s get into the detailed step by step recipe.
Ingredients For Butter Kulcha
- Wheat Flour/Godhumapindi/Godihittu- 2 Cups/glasses
- Salt/Uppu- As required
- Sugar/Panchadaara/Sakkare-1 Teaspoon
- Milk/Paalu/Haalu-1 Cup
- Baking soda-½ Teaspoon
- Curd/Perugu/Mosaru-½ Cup(optional)
- Water-As required
For making Kulcha
- Sesame seeds/Nuvvulu/Yellu-2 Teaspoons
- Unsalted Butter/Venna/Benne-2 Tablespoons
- Coriander Leaves/Kotthimeera/Kothambarisoppu-½ Bunch
- Take a bowl, add in wheat flour, salt, baking soda, sugar, and mix until well combined.
- Now warm the milk and add to the flour mixture. I warmed the milk using the double boiling method.
- Combine dry ingredients with milk until as shown below
- Once the milk is combined, add in water little by little and form into a dough.
- Add in ghee, knead the dough for 2 seconds and keep aside.
- Rest the dough for half an hour.
- Make small balls out of the dough and start rolling each into kulcha
- Sprinkle sesame seeds and coriander leaves on the kulcha. Cook the kulcha on both sides.
- Serve the hot Kulchas with any veg or non-veg curry.
-You can replace milk with curd.
-Use curd alone or milk alone