Do you know that even with a tawa, a tasty fresh green garlic kulcha tastes just as incredible?

GREEN GARLIC KULCHA

Active ingredients

1 small lot of green garlic
2 cups improved flour (maida) + for cleaning
1 tsp immediate dry yeast
Salt to taste
1 tsp castor sugar
2 tablespoons melted butter + for brushing
2 tablespoons yogurt
Onion seeds (kalonji) for sprinkling
To serve
Dal makhani to serve
Green chutney to serve
Onion rings to serve
Lemon wedges to serve

Approach

1. Sort the refined flour into a large bowl. Include immediate dry yeast, salt, castor sugar and whisk well. Make a well in the centre, include melted butter, yogurt and 3/4 cup water. Mix and knead for 5-6 minutes to form a smooth soft dough. Cover with a moist muslin fabric and reserve for 1 hour or till the dough doubles in size.
2. Finely slice the green garlic bulbs and the greens.
3. Knockback the dough and divide it into equivalent portions. Shape each part into a ball.
4. Dust the worktop with some flour. Location a dough ball on it and roll it into a disc. Apply some water and sprinkle some chopped green garlic and some onion seeds. Press it.
5. Heat an iron tawa. Use some water on the base of the disc and place it on the hot tawa with the garlic side dealing with up. Sprinkle some water on the sides, cover with a lid and cook on medium heat for 2-3 minutes.
6. Carefully turn the tawa and place the kulcha a little above the direct flame and cook for 1-2 minutes. Transfer the kulcha in a serving plate. Brush melted butter and a little squash the kulcha. Serve hot with dal makhani, green chutney, onion rings and lemon wedges.

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