Garlic Kulche and Chholey

Ingredients

For dough
2 cup maida
1 tsp oil
1/2 tsp salt
1 tsp baking soda
1 cup curd
6-7 garlic pods, chopped
Warm water

For chholey
dry-chhole-masala

Method

1. Mix salt and flour, on your working space. Make well in centre. 
2. Put curd in well. Sprinkle baking soda over curd. Allow to stand for 2-3 minutes.
3. Pour oil in well and mix gradually. 
4. Use water as required, to make a soft stiff dough. 
5. Brush dough will oil. Keep aside for 4 hours in a warm place in a bowl covering with a cling film. Longer if weather is cold.
6. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. 
7. Break a lump of dough. Roll or pat to a thick round.  Brush lightly with oil, sprinkle some garlic. Seal the lump into a bun and roll out again into a thick chapati of around 4 inches. The kulche are made thicker than chapatis.
8. Roast on a hot griddle, or tandoor, till golden spots appear. Serve hot with dry-chhole-masala