They are so yummy, I want to make them for my child birthday party.can u tell me the best
I always order this in Restaurants. It is one of the favorite breakfast choices for the local population of Amritsar. All rights reserved. Serve hot. They might be able to answer your query. .Mix all the ingredients for the dough, add water if needed to make it into a soft dough.Set aside for at least 1-2 hours. Do the same for the other side.Serve hot with butter melting on top and Choley at the side. The icing was the fact that it was easy to cook on a tawa or a brick kiln, which made it easily as accessible to the masses as it was to royalty. delicious kulcha DK. You are most welcome to come over anytime and I'll make some specially for you. It would be proper to treat Kulcha as a variant of naan.  A range of stuffings, including paneer (cottage cheese), potatoes , onion and other vegetables are used to stuff these kulchas. The process of making Kulcha is similar to a naan except that instead of wheat flour, here maida is used to make flat bread. I too make kulchas but make it with equal half's of maida and atta. There are skillet ways to cook naan, but it doesn’t produce the truly authentic version.
Note that this is a lacto-ovo-vegetarian site. can u plz help me in this matter? Naan uses Yeast as a leavening agent whereas Kulcha makes use of baking powder and baking soda for its preparation. If you use a pizza stone, you will save the step of turning over the kulcha under the broiler. When cooked, butter is spread on naan to make it tastier. This looks delicious. & These too along with the Naan.. bookmarked. They look great DK. Good old yogurt (dahi) is used as rising agent or to give that authentic tangy touch to the kulcha.
Ideally, there is no yeast in Kulchas. --DK, Oh yes, pls refer my Garlic Wheat Kulchas Recipe --DK, I do not own an OTG hence I have no idea other than to give you some resource from the net. Then divide the dough into small pieces and make rounds of each them. i never knew the difference between kulchaas and naan..now i know thanks to u :)..they have come out perfect DK...would love a couple of thm with some nice gravy:). I'm going to be experimenting with a roti version. The recipe also calls for semolina (suji/rawa)- it gives nice crunch to the dough. I made my Kulchas in the broiler but I have also shown how to make them in the stove top too. They are especially enjoyed with choley (Spicy Chickpeas). Kulchas, though looks similar to naan, but actually, are different.