Preparing the Dough

• Mix all the dry ingredients in a large mixing bowl.
• Gradually add curd, oil and water into the dry mixture.
• Mix all the ingredients well and start kneading once a uniform mixture is formed.
• Make a smooth and soft dough and cover it with a wet kitchen napkin.
• Set the dough aside for two hours.
• Make small balls of the leavened flour.
• Sprinkle the nigella seeds on each ball and roll them into small size discs.
• Heat a griddle or tava, place the kulcha on the surface and toast each side briefly.
• Apply ghee or oil on each side of the kulcha and let cook until golden and is evenly cooked.
• Repeat the same process for rest of the balls.
• Serve hot with peas or potato curry. 

Trivia

The kulcha is a traditional Indian from the state of Punjab. Kulchas are basically small, round breads made of flour, milk, and butter. Kulchas are traditionally it is cooked in a clay oven or tandoor.

Over the years, several variations have been made over the traditional kulchas. Restaurants have now started to make stuffed kulchas, using vegetables and meat to cater to the preference of customers. Cheese, green peas and spinach are also used as common stuffing ingredients in this traditional Punjabi dish.