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Stuffed Kulcha


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Serves 6-7 stuffed kulchas | Prep Time 30 | Cook Time 20

Why I Love This Recipe

Kulcha originated in the Indian subcontinent and is a popular street food, known for its delicious stuffed variations and soft texture.


Ingredients You'll Need

¾ cup lukewarm water
1 tbsp sugar
1 & ½ tsp instant yeast
2 cups Sunridge Safed Chakki Atta, sifted
1 cup Maida (All-purpose flour), sifted
1 & ½ tsp salt, or to taste
2-3 tbsp cooking oil
4 tbsp Dahi (Yogurt)
¼ cup lukewarm water, or as required
1 tsp cooking oil
4 medium Aloo (Potatoes), boiled
1 & ½ cup Safed Cholay (White Chickpeas), boiled
1 medium Pyaz (Onion), chopped
3 medium Tamatar (Tomato), deseeded & chopped
3-4 tbsp Imli pulp (Tamarind pulp)
1 tbsp lemon juice
1-2 tbsp Hari mirch (Green chilli), chopped
½ tsp salt, or to taste
1 tsp Lal mirch powder (Red chilli powder), or to taste
1 tsp Chaat masala
¼ tsp Kala namak (Black salt)
½ tsp Lal mirch (Red chilli), crushed
2 tbsp Hara dhania (Fresh coriander), chopped
2 tbsp Podina (Mint leaves), chopped
Hara dhania (Fresh coriander), chopped for garnish
Whisked Dahi (Yogurt) for assembling
Hara dhania (Fresh coriander), chopped for garnish


Directions

In a small jug, add lukewarm water, sugar, instant yeast & mix well. Cover & let it rest for 5 minutes then set aside.


In a bowl, add Sunridge white chakki flour, all-purpose flour, salt & mix well.


Add cooking oil, yogurt & mix well until it crumbles.


Gradually add yeast mixture, mix well & knead the dough.


Add water (if required) & knead the dough.


Grease the dough with oil, cover & let it rest for 1 & ½ hours at a warm place.


In a bowl, add boiled potatoes & mash coarsely with the help of a masher.


Add boiled chickpeas, onion, tomatoes, tamarind paste, lemon juice, green chillies, salt, red chilli powder, chaat masala, black salt, red chilli crushed, fresh coriander, mint leaves & mix well then set aside.


Transfer the dough on a clean mat, sprinkle flour, stretch & knead the dough for 4-5 minutes.


Take a small dough (80g), make a smooth ball then sprinkle flour, press & spread gently with the help of hands.


Apply water on the surface of the dough, sprinkle fresh coriander, press, cover & let it proof for 8-10 minutes.


Place kulcha naan on a heated griddle & cook naan on low flame for a minute.


Sprinkle water on the griddle then cover & cook on low flame until it turns golden (2-3 mins each side). Take out & set aside (makes 6-7).


Cut Kulcha naan from the center & make a pocket.


Add prepared stuffing, drizzle whisked yogurt, fresh coriander on top & serve!


Pairs Well With

Mango Lassi


Questions, Comments & Reviews


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