Stuffed Vegetable Kulcha Recipe

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Directions

For the Kulcha

• In a bowl add sooji and yogurt and set it aside for ten minutes and once the sooji has soaked in the yogurt, add maida, oil, baking soda, sugar, and salt.
• Knead together into a smooth and see that the dough should be firm and hold together and soft to touch.
• Cover the dough with a lid and put it in the refrigerator for two hours.

For the stuffing

• Heat a pan with some oil and add chopped onions and saute along with the green chilies and fry until the onions are softened and pale.
• Add all the veggies, and sprinkle turmeric powder, coriander powder, garam masala, and salt.
• Cook for5-7minutes or until the vegetables are cooked through and switch off the flame.
• Heat a skillet/pan on the heat and meanwhile, portion out the dough into golf ball sized pieces.
• Roll out the dough into a small circle about 2.5-3 inches in diameter and take the rolled circle in your palm, place a spoonful of the vegetable filling in the center, while cupping it in your palm.
• Bring all the edges of the circle together to seal the filling inside, like a tight pouch and make sure there are no air pockets within.
• Gently press the stuffed ball out once again slightly and without adding too much flour, roll the kulcha out to a thick disc.
• Sprinkle water on the kulcha, sprinkle kalonji and grated carrot and press down so it sticks.
• Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out and as kulchas are usually thicker than parathas.
• Place the kulcha on the pan and cook until bubbles begin to appear on the surface and brush a little oil on the top and flip the kulcha over to brown the other side.
• Repeat, applying ghee, butter or oil and cooking the kulcha until it attains a nice even brown color with some spots.
• Serve hot along with Raita, or even plain with melted butter for breakfast.

Also, Read Punjabi Special Missi Roti Recipe

By Meghna Nath