ZUCCHINI KULCHA

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Zucchini Kulcha is leavened bread kneaded with freshly grated zucchini. Partially cooked on griddle and partially on open flame gives it a tandoori look and taste. Slathered with tons of butter or ghee and goes so so perfectly with any curry.

INGREDIENTS –

  • 500 gms grated zucchini (I didn’t remove the water so this kulcha is nutrient packed)
  • 4 cups all purpose flour
  • 2 tbsps nutritional yeast powder
  • 1 tbsp salt
  • 1.5 tablespoons oil
  • Water as need (I ended up add 1/4 cup water)
  • Ghee/Butter to brush on top

METHOD –

  • In a standing mixer, combine all ingredients and knead the kulcha dough. sprinkle water
  • Once all combined – let it rest.
  • After 2 hours, give the dough a quick knead with oil and then divide it in 20 equal size balls.
  • Take 1 ball and roll it like you roll a chapati/roti. Avoid making it too thin or too thick.
  • Heat a griddle on medium heat. When the griddle is hot place the rolled kulcha. With in a minute you will bubbles popping up on the surface, flip the kulcha and cook from the other side.
  • Remove the griddlle and cook the kulcha on the open flame. Cook till kulcha has brown spots all over on both sides and looks well cooked.
  • Transfer the kulcha to the plate and immediately brush it with some ghee/butter.
  • Serve warm with curry of your choice 🫶

Enjoyyyyyy!

BAKED FLUFFIEST PITA BREAD

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Sharing the pita 🫓 recipe that’s fluffiest, answers to all your bread cravings and you never have to spend a $$$ on store bought. Here is a step-by-step reel video – linked here 

Ingredients – (makes 10-12 medium pitas

  • 2 cups flour (extra to dust or if dough is sticky)
  • 1 Tbsp salt
  • 1.5 cups water 
  • 1/2 cup lukewarm water
  • 1 tbsp Instant yeast
  • 1 tbsp sugar
  • 2 tbsps olive oil 

Method –

  • Combine lukewarm water, sugar and yeast and let it bloom (5-7 minutes) 
  • Knead in flour, salt and oil with yeast mix using hands or stand mixer with dough attachment until it’s a soft dough
  • Let the dough rest for 2-3 hours (it’ll double in size)
  • Punch it down to remove the air. 
  • Knead it slightly and then cut the dough into 10-12 discs
  • Roll the dough 0.5 inch thick 
  • Preheat the oven to 475F 
  • Dust the baking sheet with flour, lay the pita and bake for 6 minutes
  • Enjoy 🥹