Farari Kulcha

✍︎ Recipe by: Dharmistha Kholiya | ⏱ Cook Time: 25 Mins

Ingredients

  • 1 cup Shayona Farari Flour
  • 2 tablespoons ghee (clarified butter)
  • Sindhav salt (rock salt) to taste
  • 1/4 cup plain yogurt (curd)
  • Water, as needed

Ghee or oil for cooking

Instructions

Prepare the Dough

  • In a mixing bowl, combine the Farari flour, sindhav salt, and 2 tablespoons of ghee.

  • Gradually add plain yoghurt and mix well to incorporate it into the flour.

  • Slowly add water, a little at a time, and knead into a soft, smooth dough. It should be pliable and not too sticky. Adjust the water or flour if needed.

  • Cover with a damp cloth and let it rest for 15-20 minutes.

Shape the Kulcha

  • Divide the rested dough into equal-sized portions and roll them into balls.

  • Lightly flatten each dough ball with your palm.

  • Roll out the dough into a round or oval shape using a rolling pin, keeping it at medium thickness (not too thin).

Cook the Kulcha

  • Heat a griddle or flat pan (tava) over medium heat. Lightly grease it with ghee or oil if needed.

  • Place the rolled kulcha on the hot griddle or tava.

  • Cook one side until small bubbles form on the surface, then flip it over.

  • Brush ghee or oil on the cooked side and flip it again. Repeat for the other side.

  • Continue cooking, pressing gently with a spatula, until the kulcha is golden brown with light brown spots. It should puff up slightly.

Serve

  • Remove the cooked Farali Kulcha from the griddle or tava.

  • Serve hot with your favourite Vrat-friendly curry, chutney, or yoghurt. Enjoy!

Cooking Time: Approximately 20-25 minutes, including preparation and cooking.

This quick and simple unleavened bread pairs perfectly with fasting-friendly dishes.