Kulcha

1. Into a mixing bowl add the flour/maida, curd (yogurt), salt, ghee (clarified butter), jeera (cumin seeds), chopped spinach, chopped mint leaves, chopped coriander leaves, chopped spring onions, chopped ginger and chopped green chilies. Mix all these ingredients well. Add little water if needed until it reaches a dough consistency.
2. Set aside for 20 minutes to rest.
3. Divide the dough into equal-sized small balls and use your hands to make them round.
4. Flatten each of the balls into thick rotis (like a tortilla) using a rolling pin.
5. Heat a pan with the oil in it over medium heat. Put the rotis into the pan in a single layer (don’t crowd the pan—do this in batches if needed). Roast the prepared rotis on both sides until brown spots are found.
6. Apply butter on top of it and serve hot.

Serve the Indian bread “Kulcha” with some hot side gravies such as Methi chaman, paneer butter masala or malai kofta curry.

Tip: While preparing any dough, oil your hands so that the flour does not stick.