In a bowl, mix together maida, yeast, salt, sugar,1 tablespoon oil, yoghurt. Mix well.
Add a little warm water a tablespoon at a time and mix well bring the dough together and knead into a sticky and soft dough.
Apply the rest of the oil and cover the dough with a cloth.
Keep it in a warm place for 1 hour or until the dough is double in size.
Line a baking tray with Parchment paper.
Preheat the oven to 475 F/ 220 C.
Knead the dough for few minutes.
Make equal sized balls (I made 7 balls).
Use some dry flour and roll the balls in an oval. (I made them round not wanting to test my rolling skills).
With a clean cloth, apply some water on the top of the Kulcha.
Spread some chopped coriander leaves on top.(l used on a few)
Transfer to the oven and bake for about 10 minutes.
You can also cook the kulcha on the tawa or skillet on low flame until the kulcha has brown spots on it.
Turn and cook on the other side again until it gets brown spots.
Brush with butter9I have not used here)
Serve hot with Chole.
To make Chole:
Soak the dried peas overnight or at least for 4 hours in warm water.
Transfer to a pressure cooker, add 3 cups of water, a pinch of salt, and mix well.
Pressure cook for 2 whistles, they should not be overcooked but must be soft.
Let the pressure come down naturally and cool the peas.
If there is too much water remove and reserve it to use in dal.
Mix all the ingredients and serve immediately with paratha or kulcha.
You can also eat them like my daughter ate them plain, with more lemon juice.
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