Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 23848 times
- Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
- Add the wheat flour, soya flour, mint and salt to this liquid and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
- Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 5 equal portions and roll out one portion of the dough into a 150 mm. (6") diameter circle with the help of a little flour.
- Cook the kulcha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown. (the kulchas should puff up like phulkas).
- Repeat with the remaining portions to make 4 more kulchas.
- Serve hot.
Nutrient values (Abbrv) per kulcha
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