Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
2-3 people
Output:
5-6 medium size kulchas
Time:
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
Recipe Macros: Defatted Soya Gluten Kulcha
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 616 kcal | 56 g | 14 g | 77 g | 65 g |
Ingredients: Defatted Soya Gluten Kulcha
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 60 g | Baking Powder | 1 tsp |
| Maida | 65 g | Baking Soda | 1 tsp |
| Gluten | 20 g | Oil | 5 g |
| Psyllium Husk (optional) | 5 g | Butter (optional) | 5 g |
| Curd | 20 g | Water | 3/4 cup or as required |
| Salt | 1 tsp or as per taste | Black Til | 15 g |
| Coriander Leaves (finely chopped) | 1 tbsp |
Pre Prep Stage: Making Dough
- Mix defatted soya flour, gluten, psyllium husk, maida, salt, curd and oil and knead into a soft dough. Cover it and keep it aside for 30 minutes.
- Once the dough risens up knead it again.
Procedure: Making Kulcha
- Now divide the dough into equal size balls and then roll them into the shape of a kulcha.
- Sprinkle black til seeds, finely chopped coriander and spread some water on the kulcha and roll it once again.
- Then hold the kulcha on your palms and brush the upper side with water and put this side on a hot non stick tava.
- Cover it with a lid and flip it after 2-3 minutes.
- Now again cover the lid for 1-2 minutes and remove it from the tava.
- You can add some butter on the roasted kulcha if you want.
Your soya gluten kulcha is ready to serve.
Serve it with chole, Paneer subzi or pickle or chutney.
Outcome:
Light brown, Crispy, Sweet taste, Sweet aroma.
Shelf Life:
You can store kulcha dough for around one – two days in refrigerator.
Storage Instructions:
Refrigerate the extra dough and you can make piping hot kulchas whenever you want.
Additional Info:
- You can replace maida with wheat flour.
- You can completely replace gluten with maida.
- You can completely avoid psyllium husk.
- You can replace defatted soya flour with fine soya chunks powder.
