Jun 01

Stuffed Kulchas

Aaj khaane mein kya hai? This question I hear daily, which means I need to introduce some variety for the family time to time.

Last night to this afternoon, my lunch plans changed quite a few times. Finally late morning I remembered this kulcha made recently by my friend Apeksha. She is fantastic with rotis and parathas so I knew the kulchas would be fabulous. Made her send me a proper recipe and voila these rustic kulchas are ready.


The kulchas are stuffed with pudina alu and pyaaz and given a rustic flame effect by frying on a steel jaali. Pair it with some pudina pyaaz and curd and imagine you are on a highway dhaba up north sitting on a khatiya listening to folk music.

Makes 4 stuffed kulchas – recipe by Apeksha Mehta

DOUGH

1 1/4 cup atta 
1.5 tbsp maida
1/4 tsp baking powder
1/4tsp baking soda
2 tbsp dahi
1/2 tsp ajwain (u can add more also)
Salt to taste 1tsp roughly
1tbsp oil or ghee
water

  1. Mix all the dry ingredients.
  2. Add the wet ingredients except water.
  3. Gradually add water and knead a soft dough.
  4. Rest for 1hr at least

STUFFING

3 medium mash potatoes
1 chopped onion
Paste – 3 spicy chillies, 1/2 inch ginger, 6-7 medium sized garlic cloves
2 tbsp chopped dhania, 
2 tbsp chopped pudina 
1/2 lemon juice
1 tsp chaat masala
1 tsp Garam Masala
1/2 tsp amchur 
salt

  1. Mix all the ingredients together to make the stuffing.
  2. Chaat masala and salt should be balanced as both are salty. 
  3. Masala shld be ekdum chatpata as when u make final kulcha, taste will subside in atta.

ASSEMBLY

Kulcha dough
Stuffing
Chopped coriander
Kalonji or onion seeds
Butter to brush the kulchas

  1. Take a ball of the dough roll it out.
  2. Add enough stufffing, lift the sides of the rolled out dough and cover the stuffing. Basically make a stuffed ball. Pinch the seams
  3.  Dust with some atta powder and Use your hands to flatten the ball and make like a stuffed paratha. Ensure that u don’t push the stuffing to the side, press gently.
  4. Press some coriander and kalonji on the top of the kulcha.
  5. Place it on a tawa. Half cook both the sides.
  6. Put a steel jaali/papad jaali on the gas flame.
  7. Place the half cooked kulcha on it, u will need to keep an eye on the flame as well as ensure that all surfaces of the kulcha is getting the flame.
  8. Turn over and cook in the same way.
  9. Remove it from heat and brush butter on the side with coriander and kalonji.
  10. Serve hot with chutney onions and curd.