Our favorite season has arrived. It’s the season to enjoy a cup of hot tea on the terrace, relax in the afternoon sun, and chat with friends and family by a cozy fireplace in the evening. As winter calls for warmth, it’s the perfect time to cook up a storm and enjoy lip-smacking dishes with your loved ones. Winter is the time to indulge in sinful pleasures, from fried foods to greasy foods. From warm parathas to sarson ka saag, winter is the season of food and love, and sometimes they’re the same thing.
Kulcha is everyone’s favorite and for good reason. From a breakfast dish to an evening snack, kulcha fits into any schedule of the day. And when the garlic flavor mixes with the kulcha, it only decorates the taste and makes it better. Here’s a super easy and fun recipe to make green garlic kulcha at home while soaking up the winter sunshine. please look.
Also read: 5 nutritious winter recipes to beat the cold and treat your taste buds
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material:
1 small bunch of green garlic
2 cups refined wheat flour (maida) and for dusting
1 teaspoon instant dry yeast
Salty as you like
1 teaspoon caster sugar
2 tablespoons melted butter and brushing
2 tablespoons yogurt
Onion seeds (kalonji) for sprinkling
To serve kulcha:
Dal Makhani
green chutney
onion ring
lemon wedge
Method:
Sift the flour into a bowl, add dry yeast, salt, and sugar and mix well. Next, make a well in the center and add the melted butter, yogurt, and 3/4 cup water. Knead into a fine dough, cover with a muslin cloth and set aside. Next, finely chop the green garlic bulb and vegetables. After an hour, remove the dough and divide it into small balls. Place the dough ball on your work surface and roll it into a disc. Sprinkle chopped green garlic and onion seeds on top and press everything together. Fill the bottom of a hot tawa with water and place the kulcha with the garlic side up. Sprinkle with water, cover and cook over medium heat for 2 to 3 minutes. Flip the kulcha and cook the other side for 2-3 minutes.Serve warm with dal makhani, green chutney, onion rings and lemon wedges
(Recipe: Sanjeev Kapoor, Chef)