Millet Stuffed Kulcha

Name: Millet Stuffed Kulcha
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups Jowar flour; 1 cup bajra flour; 1 cup buckwheat flour; 2 tbsp oil; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp sugar; 1 tsp salt; 4 tbsp curd; 1/2 cup lukewarm water (as required); 3 Boiled potatoes; 1 inch grated ginger; 1 green chilli chopped; 1 tsp Roasted cumin seeds powder; 1 tsp rock salt; 1 tsp black salt; 1 tsp garam masala; 1 tbsp chopped coriander leaves; as required Nigella seeds

Shradha Nema (foodgazin') @foodgazin

Mumbai

#boxweek9
#cookpadindia
Being a mom is not easy. As a mother I always have to compromise between, taste and health. Well I say, "Why not to make a good balance between the taste and health?"
Kulcha is a famous bread especially in North India, and my daughter is very fond of Kulchas. It is generally made up of refined flour. So I decided to have a twist by eradicating refined flour and adding in millet flour without compromising the taste and also making it little healthier.
So do try this recipe.
Happy Cooking and keep sharing food love.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

1 hour

2 servings

Dough
2 cupsJowar flour
1 cupbajra flour
1 cupbuckwheat flour
2 tbspoil
1 tspbaking powder
1/2 tspbaking soda
1 tspsugar
1 tspsalt
4 tbspcurd
1/2 cuplukewarm water (as required)
For stuffing
3Boiled potatoes
1 inchgrated ginger
1green chilli chopped
1 tspRoasted cumin seeds powder
1 tsprock salt
1 tspblack salt
1 tspgaram masala
1 tbspchopped coriander leaves
as required Nigella seeds

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Steps

1 hour

1

Sieve all the flour in a bowl. Combine all the ingredients together to form a smooth dough. Cover and keep it for rest for 30-40 minutes.
2

For making stuffing mash boiled potatoes, add rock salt, black salt,ginger, chilies, coriander leaves, cumin powder and make a smooth dough. Make small balls of equal sizes.
3

Make balls of the dough. Heat a tawa on high flame. Stuff the masala in a dough ball and now flatten it with the help of hands or roller pin.
4

Spread some nigella seeds ove the kulcha.
5

Pick and flip the kulcha in your hand and wet the other side of the kulcha with water and place it on the hot tawa.
6

Let it cook covered. Keep checking. After a minute or two it will start rising up, and it will look dry.
7

Place the tawa directly over the flame and cook from the top, making it cook and crisp.
8

Place a dollop of butter over a hot kulcha and serve with chole, matar or curd and pickle.

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Shradha Nema (foodgazin') @foodgazin

on June 04, 2021 09:37

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.