Wheat Kulcha on Tawa | Whole Wheat Flour Kulcha Recipe
Prep time
Cook time
Total time
So today, let's prepare a healthy version of kulcha - Wheat Kulcha Akka Aata kulcha on tawa.
Author: Zeel Patel
Cuisine: Indian
Serves: 4 - 6 no
Ingredients
- Whole wheat flour / aata - 2 cup, spooned and leveled
- Dry Yeast - ¾ - 1 tsp
- Sugar - 1 tsp
- Salt - 1 tsp, as per taste
- Carom seeds - ¼ tsp
- Kasuri methi - 1 tbsp
- Black sesame seeds - 2 tsp
- Water - ½ - ¾ cup as per need
- Oil - 1 tbsp
- Ghee / Oil - for cooking
- Ghee / Butter for serving
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
- In a bowl, add yeast, sugar, and ¼ cup of lukewarm water.
- Mix well. Cover it and keep it aside for 8-10 min.
- After 10 min, water becomes frothy, which means the yeast is alive.
- Now in a bowl, add whole wheat flour, salt, Kasuri methi, and carom seeds.
- Add yeast with water. Mix well.
- Gradually add more water and make a soft dough like chapati dough.
- Knead the dough for 4 - 5 minutes.
- Gradually the dough will become soft and smooth.
- Add 1 tbsp of oil and knead again for 2 min.
- Make a ball, seam the ends, and place in a greased bowl.
- Cover the bowl and let it ferment until the dough doubles in volume.
- For me, it took around 2 hrs.
- Fermentation time will vary from kitchen to kitchen. So keep an eye around 1.5 hrs.
- Punch the dough, divide it into 4 - 6 equal parts.
- Grease the rolling board and spread it using your fingertips.
- Sprinkle some sesame seeds and press them down.
- Place it on hot iron tawa.
- Cover it and cook.
- Gradually bubbles will start to appear.
- Flip the kulcha when cooked.
- Cook the other side as well.
- Apply ½ tsp of oil/ghee and cook on both sides. This step is optional.
- Flip a couple of times and cook if required.
- The same way prepares kulchas.
- Apply a tsp of ghee/butter and serve warm kulcha with chole, paneer Kadai, palak paneer, or curry of your choice.
Notes
The quantity of yeast depended on the quality of yeast.
Always check whether the yeast is alive or not before adding it to whole wheat flour.
The quantity of water depended on the quality of aata. So gradually add water and make a soft dough.
Kneading is the essential step to make kulcha soft and fluffy.
Fermentation plays a key role in yeast recipes. Always ferment the dough in a cool and dry place.
Make sure dough does not come in contact with direct heat.
Always keep an eye on the dough during the fermentation process. Fermentation time keeps varying from the kitchen to kitchen.
Ferment the dough till it doubles in volume.
If the atmosphere is hot and humid, there are chances of over fermentation. Over fermentation leads to a sour taste.
If the atmosphere is cold, fermentation will take more time. If the dough is under-fermented, wheat kulcha will become flat and gummy.
Always check whether the yeast is alive or not before adding it to whole wheat flour.
The quantity of water depended on the quality of aata. So gradually add water and make a soft dough.
Kneading is the essential step to make kulcha soft and fluffy.
Fermentation plays a key role in yeast recipes. Always ferment the dough in a cool and dry place.
Make sure dough does not come in contact with direct heat.
Always keep an eye on the dough during the fermentation process. Fermentation time keeps varying from the kitchen to kitchen.
Ferment the dough till it doubles in volume.
If the atmosphere is hot and humid, there are chances of over fermentation. Over fermentation leads to a sour taste.
If the atmosphere is cold, fermentation will take more time. If the dough is under-fermented, wheat kulcha will become flat and gummy.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/wheat-kulcha-on-tawa-whole-wheat-flour-kulcha-recipe/