Wednesday, 5 December 2018

Homemade Tawa Kulcha

Some food items are simply associated with good memories. Whenever I see Chole Kulche I am reminded of my college days in Delhi. Once the classes would be over by three in the afternoon I would trudge towards Patel chest to catch my U Special. For non Delhi University students a U Special is the special DTC buses for college/university students and Patel Chest is the stop at the university from where these buses would start. Often I had to wait about half an hour for the bus to arrive. And right across from me would be this chole kulche wala with his huge brass utensil mounted on a cycle. The utensil would contain boiled chana and he wuld mix that with spices and chilli. Then he would take out two thick kulche and saute them in ghee on a hot tawa. There were also pickle and sliced onion as accompaniment. Costing a bare 10 rupees then it is the best chana kulcha I have ever eaten in my life. So whenever I hear these words I am reminded of those simpler times in my life.
You do not get the Dilli wale kulche in Mumbai. Each city has its own specialty and Mumbai is famous for its pav. So what is a Delhi girl to do if she wants some kulche? She makes it at hime. And not the baked ones. These are made on a hot tawa. With ghee. And some kale chane to accompany them. My day is made!


2 ½ cups flour
¼ cup oil
½ cup dahi/curd
½ cup lukewarm water
1 tsp sugar
2 tsp dry active yeast
Salt to taste
For garnish
Some chopped coriander

Mix together the warm water, sugar and yeast. The sugar acts as a catalyst and helps activate the yeast. Once the yeast froths then it means that it is ready to be used. Add the oil and curd to the yeast mix. Sift together flour and salt. Add the liquid ingredients and mix well to form a soft dough. If the dough seems a little sticky you can add about 2 tbsp flour. Once the dough is soft and shiny then put it in a well oiled bowl. Cover with a clingfilm and keep aside to double in size.
Once the dough has doubled take it out and punch gently. Cut into 10-12 balls. Roll out the balls, sprinkle some chopped coriander and cook on the tawa. heat the tawa well and place the rolled out Naan on the tawa. Dry roast one side then flip over. Apply ghee on both sides and cook on high flame. Your Naan is ready.

1 comment:

atul said...

Thanks for your recipe i loved this best Amritsar kulcha.

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