Wednesday, December 11, 2013

Lahsooni Kulcha

Mixed Koshimbeer, Kale-chhole, a lemon wedge & Lahsooni Kulcha
This was my zany kitchen experiment. As I was rolling basic kulcha, I noticed mom's delicious lasoon chutney. That's how this Mahrashtrian flavored Kulcha was born. ;-)
Lahsooni Kulcha

Garlic Chutney, as needed

Ghee/butter for roasting -  if desired

1. Make uniform balls of the kulcha dough.
3. Roll each kulcha dough into a small disc. Stuff spoonful of garlic chutney in the middle.
3. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
4. Roast on a hot tawa till brown spots appear on both sides.
5. Brush with ghee/butter for better flavor.

Note -
1. I served this flatbread with Kale -Chhole.

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