Tawa Kulcha Recipe By Chef Kunal Kapur

Begin by taking the maida on your working surface or a parat, sprinkle in some salt. Using your hand make depression in the center of the pile of maida. Add in the melted butter and sprinkle the baking powder and baking soda. Now add in curd and water in the puddle that you have made in the center.

Begin mixing by taking the dry flour from the side and putting it in the center and mixing the flour in the puddle as you go. Once the center puddle has formed a thick slurry, bring everything together and begin to knead. Knead well using your palms until the gluten is well developed and the dough begins looking smooth. Another sign is that the dough becomes ‘Springy’. Keep the dough to rest covered with a damp cloth for at least 30 min. After resting, cut the dough into 5 pedas. Roll into balls and reserve. Cover with oil using your fingers.

Take the boiled and mashed potatoes in a bowl, add in the rest of the ingredients and mix well. Check the seasoning and keep aside.

Take the peda, using a belan spread it out in a circle resembling the shape of a kulcha. Oil the surface or the belan in case the peda tends to stick. Roll the kulcha out to the thickness of about 0.5cm, make sure it's not too thick or thin. Top the kulcha with onion seeds, chopped coriander, butter, methi leaves and crushed coriander seeds. Pick up the kulcha and keep the topping side on your palm. using your fingers spread water on the other side of the kulcha. On a hot tawa over low to medium heat, place the kulcha with the damp side down. After about 1 min, sprinkle some water on the sides of the kulcha, over tawa and cover with a lid. Cook with the lid on till the dough is cooked, take off the lid and flip the kulcha. Cook to a golden brown colour. Pick the kulcha using a tong and cook the sides of the kulcha over the open fire of the burner to cook from the sides. Baste the top with some butter and serve hot.

Begin by filling the peda with a potato. Make sure the base is sealed close. Put some oil over the surface using your fingers and roll out like a paratha. Top the kulcha with onion seeds, chopped coriander, butter, methi leaves and crushed coriander seeds.

Pick the kulcha up and keep the topping side on your palm. using your fingers spread water on the other side of the kulcha. On a hot tawa over low to medium heat, place the kulcha with the damp side down. After about 1 min, sprinkle some water on the sides of the kulcha, over tawa and cover with a lid. Cook with the lid on till the dough is cooked, take off the lid and flip the kulcha.

Cook to a golden brown colour. Pick the kulcha using a tong and cook the sides of the kulcha over the open fire of the burner to cook from the sides. Baste the top with some butter and serve hot.