Saturday, 30 March 2013

Ajwain Kulcha/Carrom seeds Kulcha

I crave for north Indian dishes especially nan, kulcha, rotis with authentic north Indian curries.
Well yesterday I set my mind to prepare one among them, Kulcha with a twist!
I just added ajwain/carrom seeds and kasoori methi/dry fenugreek leaves to increase the flavour of normal kulcha.
A small story behind this twist to normal kulcha.
I planned to prepare Aloo Amritsari Kulcha with an intention to satisfy my crave as well as my plan to contribute for a theme in a group in facebook named FOODIE meant for people who love to cook and eat different food items.
But I was taken aback when I saw that there were no potatoes left behind, not even one. Already I had prepared the dough for kulcha.
So now without any guilt changed my plan to prepare normal kulcha.
Was sad that I wouldn't be able to contribute for the theme in Foodie.
Then much to every one's surprise I achieved my goal to contribute for the theme, guess what?
I planned to add carrom seeds and dry fenugreek leaves to it thereby increasing flavour and also now the kulchas are no more normal kulchas but AJWAIN Kulchas. And the best part was after giving these kulchas with spinach yogurt dip to my hubby, he was like Just WOW. Good one. I was not on Earth then. My joy knew no bounds. I was on Cloud NINE!
Want to learn the simple yet delicious Kulcha. Then here comes the recipe.

Refined flour/Maida- 1 cup
Whole Wheat flour- 1 cup
Salt to taste
Curd/Yogurt- 1/2 cup
Milk-1/4 cup
Butter- 2 tbsp
Water as required.
Ghee to roast the kulcha- 1/2 cup

In a bowl add the dry ingredients.Mix well.
Now add in butter, curd,milk and mix well.
Now add water accordingly and prepare a stiff yet soft, pliable dough.
Set aside for 5-6 hours. Let it ferment. Instead if you are in hurry you could use yeast and ferment the dough in just half an hour.
Now make big lemon sized balls and roll them to 3 inch diameter. Now add ghee to it and spread.
Fold it from all the sides and roll them again.
Use dry flour for dusting when you roll.
Having rolled into 6 inch diamete just add on top few carrom seeds/ajwain and also kasoori methi/dry fenugreek leaves and roll them over so that they stick well into the rolled kulcha.
Now on a hot tawa/flat pan add little ghee and place the rolled kulcha with the ajwain and kasoori methi topped side on top.
Once bubbles arise flip over and press the kulcha with a spatula on all sides and smear ghee on the sides so that the bottom also gets ghee coating.
Flip again and roast.
Transfer to a serving plate and serve hot with any raita/dip or any north Indian curry.
I and my family enjoyed these kulchas with Palak Raita/Spinach Yogurt dip. For palak raita recipe click here.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)


  1. The Kulchas are done perfectly.. good finish..!!

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