#week4of5
Quick Fix Dinner. Bakery Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the flour but not much. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven ("tandoor") until done. When baked, it is often brushed with butter or ghee, although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as chole is the dish of choice for being eaten with kulcha.Punjabi Chole.
Punjabi Chole is a spicy curry from the northern region of India. Made from chick peas, onion, tomatoes, ginger garlic and Indian spices, it is one of the most delicious curries to try if you like Indian food. You can relish it with Bhatura, Naan, Kulcha or any Indian flatbread or even with steamed rice.