Why recepie famous for?
An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes.
Ingredients
For The Dough
1 cup plain flour (maida)
a pinch of sugar
5 tbsp milk
1 tsp oil
salt to taste
To Be Mixed Into A Stuffing
1/4 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
2 tsp finely chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp cumin seeds (jeera) powder
1 tsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
ghee for cooking
Instructions
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough without using any water.
Cover with a lid and keep aside for 15 minutes.
How to proceed
Divide the stuffing into 5 equal portions. Keep aside.
Divide the dough into 5 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.
Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
Repeat steps 3 to 5 to make 4 more kulchas.
Serve hot.
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