- Add ¼ tsp salt to 2 cups of water and bring it to boil. As soon as water is boiling, slowly add rice flour and start mixing using whisk or spoon. Be careful as the water will be super hot.
- Mix it well till all the water is evenly absorbed with the flour. Wait till the flour is not too hot to knead. Do not wait too long for the whole process of making the dough, rolling the kulchas and cooking them, it needs to be done very quickly while the dough is warm. Use more water if needed to make the dough softer.
- Use standing mixture for making the dough if you have one, it will make the process much easier.Knead the dough smooth, you can use some oil while kneading the dough to make it smooth.
- Once dough is smooth, make even sized dough balls. Start rolling the kulcha one at a time. Dust a dough ball in dry rice flour, place it on sesame seeds and corriander leaves that is spread on butter paper.
- Dust more dry rice flour if you need to roll the kulcha. Roll it as thin and evenly all around as you can.
- Place the rolled kulcha on hot tawa. Make sure the tawa is not extremely hot. This kulcha needs to be cooked slowly on medium heat to keep its white color.
- Once the initial side shows tiny little bubbles, it is time to flip the kulcha.
- Cook on other side of the kulcha in direct flame.
- While cooking in the direct flame, make sure to turn the heat to full flame this helps to puff up the kulcha immediately. However, you may need to be careful while flipping it to avoid burning it.
- Flip it one more time and let it puff up on the flame. You can put gentle pressure on the side of the roti to help it puff up if it does not happen on its own. Once the kulcha is cooked, place it on a muslin cloth, and store it in a closed container to keep them soft longer.
