Garlic Kulchhaa -Indian Flat bread


Kulchhaa is a No Bake fresh flat bread, soft on the inside and crispy on the out, butter brushed, and a dash of nigella seeds to add to the magic of flavor!

1 cup APF/ Maidaimage(39)

1 tsp Active/live yeast

( you can also use sour Plain Yogurt instead)

1 tbsp oil

1/2 tsp baking soda

1/4 tsp salt

2 tbsp minced garlic

1 tsp Nigella seeds/Kalounji ( also known as onion seeds)

3/4 cup warm water

1 pinch of Love

1/4 cup APF for  rolling

sift the flour in a mixing bowl, with Baking soda and salt.

make a well in the middle and pour the active yeast, or Plain yogurt ( Nancy’s or Greek yogurt works best)

add the oil, and mix well.

add the warm water gradually, until all comes together in a soft pliable dough. never pour the whole quantity of water at once.

cover it and set it aside for 20 minutes

Heat a thick bottom shallow frying pan or a cast iron griddle with cover, for 10- 15 mins.

The dough is risen nicely in the mean time, you may need to keep it longer if using yogurt.

Knead the dough well, by folding it in and repeat.

Divide it into equal parts, with a fist size chunk ball for each kulchhaa.

sprinkle your rolling board with dry flour, dredge the dough ball in dry flour, flattening it and giving it a slightly oblong shape.

put it on the dusted rolling board and pat it with gentle hands, simultaneously pulling it out at the same time, like a pizza base.

you can also roll it gently with a rolling pin

Sprinkle a pinch of Nigella seeds uniformly on the surface and pat them in.

Sprinkle 1/4 tsp of minced garlic, and pat it in give it a final gentle roll if you like.

You can also put more garlic if you like.

lift it off the rolling board and put it on the griddle, garlic side down, this seals the garlic

as soon as it start showing bubbles, flip it over and keep for a min longer.

Brush the top with a dash of melted butter and flip it, letting it cook till the surface is light brown,

If you like you can add more butter while serving.

serve hot with any curry or Chhole

To make it more interesting you can also add chili flakes :)

you can also make stuffed Kulchhaa, or onion kulchhaa too

Gola (chickpea dumpling) Kadhi

Gola Kadhi
For kadhi-
1 cup yogurt ( greek yogurt is the best)11807421_875082645899204_1738675581069639431_o
2 tbsp Besan (indian chicpea flour)
2-3 green chillies
1/2″ fresh ginger root grated
1 tsp sugar
1/2 tsp salt
1 tbsp ghee
6-7 cloves
1″ piece of cinnamon
1 tsp fenugreek seeds
1/2 tsp cumin seeds
1 pinch of love
2 sprigs of Kadhipatta ( indian curry leaves)
3 cups warm water
For Gola-
1/4 cup soaked chana dal (Split chickpeas)
2 green chilies
2 pinches of salt
2 tbsp oil
1 tbsp fine diced garlic
1 tsp red chili powder
1/4 tsp hing (asafoetida)
1 tsp salt
Coarse grind the soaked chana daal, with chilies and salt.
Make small dumplings and steam them lightly
Make the kadhi by gently whisking the yogurt,
Add the besan and whisk lightly till the lumps break.
Add the warm water to this mix and boil on medium high heat, continuously stirring till it comes to a boil
Add grated ginger root, salt and sugar.
Slit the chilies and add them to the kadhi.
Add the steamed golas to the kadhi
Allow it to simmer on low heat
Heat oil in a small pan and add the cloves, cinnamon, cumin, fenugreek seeds and bloom them
Quickly add kadhi patta,
Toss a pinch of red chili powder on the surface and pour the hot oil seasoning on top of the chili powder, letting it sizzle.
Make a separate oil seasoning on the side-
Heat oil and add the black mustard seeds, let them bloom, add Hing and fine diced garlic
Stir it once so that the garlic becomes brown uniformly.
Turn the heat off and add chili powder and salt to this, let it cool and transfer to a small bowl
When you serve the kadhi, take the gola (dumpling)out in your plate and break it by gently pressing it down.
add the garlic seasoning on top of it.
It is a divine taste and a meal in itself
Serve hot with a pinch of love and fresh chopped cilantro for garnish, with Khichdi or steamed rice


2 cups fenugreek leaves
3 tbsp besan ( black gram flour)
8-10 peeled garlic cloves
4-5 dry red chili peppers
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp red chili powder
1 tbsp oil
1 tsp mustard seeds
2-3 cups water
1 pinch hing
1 pinch of Love
Chop or shred the fenugreek leaves. Fresh is always best, but can also use dried
Rough pound the garlic( not paste)
Add water in the fenugreek and bring it to a boil. 11760103_864832640257538_867861189260923769_n
Add besan to this n stir simultaneously. Doesn’t have to be a paste. The lumps if any get cooked and lend a great texture n taste.
Add turmeric and salt, bring it to a boil.
In a small kadhai (wok) or pan heat oil, add mustard seeds, bloom them n add garlic and Hing. Last add whole dry red chili and take it off the heat
Put the chili powder on the surface of the bhaji, do not stir, dump this oil seasoning on top of the chili powder. It will hiss n sizzle and give a great yummy smoky flavor.
Add a pinch of love and stir
Serve hot with rice/ bhakri/ parathas.
PS: you can buy fenugreek ( methi ) seeds in any grocery store and grow it on the window sill or patio with minimal sunlight.
You can also add raw peanuts.