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 forĀ  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


for bhalla- (dumplings)
1 cup Urad daal
1/2 inch fresh ginger root
1/2 tsp salt11173367_864945353579600_8913508873625740546_n
Oil to fry.
2 cups water for soaking the fried bhallas,
1 tsp ground black salt

For Dahi-
3 cups plain yogurt ( you can use Nancy’s plain yogurt or greek yogurt too)
1/2″ fresh ginger root fine grated
1/4 cup sugar ( no, the brown sugar doesn’t work)
1/2 tsp salt
1 tsp roasted cumin seeds powder
1/2 tsp red chilly powder

For tamarind chutney-
1/4 cup tamarind
1 cup jaggery
1/4 tsp salt
1 tsp coriander seed powder
Soak the Urad daal in hot water for 45 mins- an hour,
Remove water , add ginger & salt and grind to a coarse paste
Set aside
Whisk the yogurt and add the fine grated ginger, salt and sugar and give it one more whisk lightly, add half a cup of water if you like it a bit thinner.
Let it chill in the fridge till you prep the rest

Soak the tamarind in warm water for 30 mins. Crunch it with your fingers and remove the undissolved parts to gain a smooth paste. You can also run it through a grinder.
Add jaggery to the paste and cook on low heat, stirring all the time till jaggery melts.
Add chili powder, coriander seeds powder and salt, stir well.
Remove in a separate bowl and let it cool to room temp

Take two cups of water in a bigger bowl and dissolve th black salt in it.
Heat oil
Wet your fingers n palm, keep a tiny bowl in front of you to do that each time
Take a small amount of the urad paste, size of a golf ball and pat it flat on your damp palm
Slide it gently into the hot oil and fry both sides.
Strain it out and dunk in the salt water.
Pull out each bhalla and squeeze the water out by gently pressing it between your palms
Set aside in a bowl until all the bhallas are done
Now assembly is the easiest
Put 2 bhallas in a plate
Pour the dahi mix on top till it drowns the dumplings
Drizzle the tamarind chutney on top
Sprinkle cumin seeds powder and red chili powder
Garnish with fresh chopped cilantro and serve cold