A slightly tricky but Yummy weekend Recipe that will give you a sense of achievement and pleasure. So a must try one.
Preparation time: 30 minutes + 2 hours (for dough fermentation).
Ingredients
For Dough
Maida: 2 cups
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Salt: 1tsp
Sugar:1 tsp
Milk: 1 Cup (approx.)
Curd: 1/4 Cup
Oil: 1 tbsp
For Stuffing
Boiled Potatoes: 3 (grated)
Paneer: 1/2 Cup ( crumbled )
Salt: 1/2 tsp
Red Chilly powder: 1/2 tsp
Garam Masala powder: 1/2 tsp
Coriander powder: 1tsp
Green chillies: 1 (finely chopped)
Onion: 1 small (finely chopped)
Ginger (optional): 1 tsp (grated)
Coriander leaves:1 tbsp
For Garnish
Kalonji: 2 tsp
Coriander leaves: 2 tbsp
Let's start!
· In a bowl, mix all the dry ingredients for the dough.
· Add dahi and oil and mix.
· Using required quantity of milk, make a soft dough.
· Cover and rest the dough for two hours.
· After two hours, knead the dough smooth using oil on hands and make eight portions out of it.
· Roll one portion, fill it like you fill a stuffed parantha and Sprinkle some kalonji and coriander leaves and press gently with your hand so that they stick on the dough.
· Flip the dough and roll the Kulcha.
· Apply little water over it using a brush or your fingers.
· Heat a tawa on medium flame.
· Put the Kulcha on the Tawa, wet side down and press gently.
· After about 10 seconds, hold the Tawa by its handle and turn it over so that the Kulcha is cooked on the upper side too.
· Straighten the tawa and remove the Kulcha using a spatula.
· Apply butter and serve hot with curd or raita.
Note: When you hold the Tawa upside down over the flame, keep rotating it so that the Kulcha is cooked uniformly.
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