Kulcha with Kahwa

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
   • Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
   • Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
   • Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2. 2

   Rest the Dough

   • Place the covered bowl in a warm, draft-free spot for at least 2 hours.
   • The dough will rise and become light and airy due to the leavening agents.
3. 3

   Shape the Kulchas

   • After 2 hours, gently punch down the risen dough and knead it for another minute.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
   • Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
   • Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4. 4

   Cook the Kulchas

   • Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
   • Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
   • Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
   • Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
   • Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
   • For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5. 5

   Serve

   • Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
   • Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.