Mushroom Kulcha

• Ingredients:

  • 2 cups all-purpose flour

  • 1 cup Sun-Dried Milky White Mushrooms (rehydrated and minced)

    These mushrooms, known for their unique flavor and chewy texture, should be soaked in warm water for about 30 minutes prior to use. This process not only rehydrates the mushrooms but also allows them to regain their original size and enhances their natural umami flavor, making them a perfect addition to the dish.

  • 1 tsp baking powder

    This ingredient is crucial as it helps in leavening the dough, ensuring that the final product is light and fluffy. It works by releasing carbon dioxide when it comes into contact with moisture and heat, which causes the dough to rise during cooking.

  • 1/2 cup yogurt

    The yogurt adds moisture to the dough and contributes a slight tanginess, balancing the flavors. It also acts as a tenderizer, helping to create a softer texture in the final product. Using plain yogurt is recommended, as flavored varieties may alter the intended taste.

  • Butter for brushing

    Butter not only adds richness and flavor but also creates a beautiful golden crust when brushed on the dough before cooking. It is recommended to use unsalted butter to control the saltiness of the dish, allowing the natural flavors of the ingredients to shine through.

• Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, baking powder, and minced Sun-Dried Milky White Mushrooms. Gradually add the yogurt to the mixture, stirring until a soft dough begins to form. Knead the dough gently for a few minutes until it is smooth and elastic. If the dough feels too sticky, you can sprinkle a little extra flour as needed, but be careful not to overwork it, as this can lead to a denser texture.

  2. Once the dough is prepared, divide it into small portions, roughly the size of a golf ball. On a lightly floured surface, roll out each portion into a flat disc, making sure to maintain an even thickness for uniform cooking. Preheat a tawa (a flat griddle) or your oven to the appropriate temperature. If using a tawa, cook each disc for about 2-3 minutes on each side until golden brown and slightly puffed. If baking, place the discs on a baking sheet lined with parchment paper and bake at 375°F (190°C) for approximately 15-20 minutes or until they are golden and cooked through.

  3. After cooking, remove the discs from the heat and immediately brush them with melted butter while they are still warm. This step not only enhances the flavor but also keeps the surface moist and adds a delightful sheen. Serve the warm discs alongside a hearty serving of chole (spicy chickpeas) or your favorite curry, allowing the flavors to meld beautifully. Enjoy this dish as a comforting meal that is perfect for sharing with family and friends.