Kulcha

Ingredients list for Kulcha

• 500 grams Red pumpkin (bhopla/kaddu)
• 1 litre Milk
• 1/2 cup Sugar
• 1/2 teaspoon Green cardamom powder
• 2 teaspoons Ghee
• 1 teaspoon Sunflower seeds (charoli/chironji)
• 1/2 tablespoon Raisins
• a few strands Saffron (kesar)
• a pinch Asafoetida

Method

1. Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.
2. Place dough on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm.
3. Preheat oven to 220°C. Place kulchas on a greased baking tray and bake in the preheated oven at 220°C for about six to eight minutes. Brush the hot kulchas with butter and serve immediately.

Nutrition Info