Atta Kulcha on Tawa
This soft and buttery atta kulcha is made on a tawa without yeast or oven, using yoghurt-based dough and finished over open flame for authentic flavour.
Servings: 6 Kulchas
Calories: 210kcal
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (atta)
- 1 cup all-purpose flour (maida)
- salt to taste
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ¼ cup yoghurt
- ¼ cup melted ghee or butter / oil
- ½ cup water approx
Toppings
- sesame seeds or kalonji / ajwain
- Fresh coriander leaves
To Finish
- butter or ghee, generous
Instructions
Kulcha Dough
- Combine all dry ingredients in a bowl.1 cup whole wheat flour, 1 cup all-purpose flour, salt to taste, 1 teaspoon sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda
- Add yoghurt and melted fat. Mix gradually with water to bring it together. Knead for a few minutes until smooth and slightly sticky dough.¼ cup yoghurt, ¼ cup melted ghee, ½ cup water
- Cover and rest for at least 30 minutes or up to 2 hours.
- Divide into equal balls and keep them covered at all times.
Shape & Cook
- Place the tawa on medium high heat. Take one dough ball, flatten it a bit and add the toppings. Roll slightly thicker than chapati.Fresh coriander leaves, sesame seeds
- Cook on the hot tawa until bubbles appear and the base browns.
- Flip and cook over open flame using tongs until lightly charred.
- Brush with butter or ghee and serve hot.butter
Notes
- Rest the dough for 30 minutes to 2 hours.
- Keep tawa heat consistent for even cooking.
- Dust lightly while rolling, but don’t overdo it.
- Always keep cooked kulchas covered to retain softness.
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g
