Thursday, 9 December 2010

Stuffed Kulcha



2 tsp Dried Yeast
250 ml Warm Water
250 ml Warm Milk
2 tsp Sugar
4 cup Maida
½ tsp Baking powder
8 tbsp unsweetened Yogurt
4 tbsp Oil
Salt to taste

For Stuffing:
4 Potatoes – boiled, mashed
2 Onions – finely chopped
½ cup Coriander leaves – finely chopped
½ cup Pudina leaves – finely chopped
2 tbsp Red Chilly powder
2 tbsp Amchur powder
Salt to taste


    1.Mix the potatoes, onions, coriander leaves, pudina leaves, red chilly powder, amchur powder and keep aside.
    2.In a bowl, add the water, milk and mix well.
    3.Sprinkle the dried yeast, stir well and keep aside for 10 minutes until the foam forms.
    4.In a bowl, add the flour, baking powder, salt and mix well.
    5.Make a well in the centre, pour the yogurt, oil, yeast mixture, mix well and knead into soft dough.
    6.Cover the kneaded dough and keep aside for 3 hours.
    7.Knead again the dough for 2 minutes, divide into small portions and roll each portion as small ball.
    8.Take one ball, press the ball over the palm and bring to circle shaped.
    9.Place the filling in the center of the circle, close the ends and seal.
    10.Roll the small ball, gently until the kulcha is about 6 mm thick.
    11.Place on the hot tava, apply oil and cook for 3-4 minutes until the bubbles appear on the upper surface.
    12.Flip the kulcha, smear the oil and cook for 2-3 minutes until pale brown spots begin to appear on the other side.
    13.Serve hot with spicy gravy.

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