Kulcha

Name: Kulcha
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tsp Yeast; 1 tsp Sugar; 1/2 Cup warm water; 2 c All-purpose enriched wheat flour; 1/4 CupYogurt; 3 tsp oil; 2 c potatao steam cooked, peeled and mashed; 1/2 cup paneer, grated; 1 tsp Garam masala powder; 1 tsp Amsur; 1 tsp Peeled ginger, peeled, grated; 1 tsp Garlic, peeled, mashed; 1 tsp Kashmir chilli powder; 2 tbsp Black sesame seeds; 2 tbsp Coriander, finely chopped; 2 tbsp Butter; as required Salt required; as needed melted butter, ghee

Lakshmi Sridharan Ph D @cook_19872338

USA

#WMJ4
tasty and healthy

Lakshmi Sridharan Ph D @cook_19872338

USA

#WMJ4
tasty and healthy

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Ingredients

30 mins

6 servings

1 tspYeast
1 tspSugar
1/2 Cupwarm water
2 cAll-purpose enriched wheat flour
1/4CupYogurt
3 tspoil
Stuffing:
2 cpotatao steam cooked, peeled and mashed
1/2 cup paneer, grated
1 tspGaram masala powder
1 tspAmsur
1 tspPeeled ginger, peeled, grated
1 tspGarlic, peeled, mashed
1 tspKashmir chilli powder
Others
2 tbspBlack sesame seeds
2 tbspCoriander, finely chopped
2 tbspButter
as requiredSalt required
as neededmelted butter, ghee

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Steps

30 mins

1

Make a checklist. Place the necessary items nearby.
2

Make a checklist. Place the necessary items nearby.
3

Dough: In a bowl add flour, salt and oil. Mix with your fingers. In
a bowl add 2 cups of warm water, sugar and yeast. After 10 minutes, add this to the flour mix. Mix, add curd little by little, knead,, add water if needed, add little by little and mix together. Add more water if needed. Make a soft sticky dough. Add 2 tbsp oil and knead for another 5 minutes. Make Soft Silky Smooth dough
4

Mix the stuffing ingredients together in a bowl. Make balls with 3 tablespoon stuffing. Take out the dough and knead again. Have a super soft dough. Pinch the dough, Make lemon fruit size balls. Smooth the balls with the palm of your hand. Sprinkle flour over chapati stone. Sprinkle flour on top of the balls and roll. (be gentle). make a round as you would for chappathi. -5 inches diameter. Place the stuffing in the middle,. gather the edges and, close
5

Sprinkle a little flour to prevent the filling from coming out. Fold the edges together and seal the filling. Make a ball/ Turn the ball over; sprinkle with sesame seeds and chopped coriander. Sprinkle flour over the sealed ball. Place the ball over the chapati stone very carefully; grease your palm and fingers, flatten gently with your fingers or roll gently. It does not have to be thin.. Kulsa is ready for the skillet to be roasted
Cook it on a skillet over medium heat.
6

Place the skillet over medium heat. Apply butter or melted ghee. Place the flattened kulsa on skillet. The side with the Sesame seeds and coriander leaves should be on the top. Press the top of the kulcha with a paper towel or cloth; In minute or so Kulsa will puff. Flip and cook for a minute. Take it out after a minute and increase the fire. Place the kulsa on top of the flame directly as you would for making pulka chapati. Kulcha would puff, and turn golden brown. Be careful.
7

Both sides should be golden brown, remove from the flame; place on a plate. Apply a little melted butter on both sides. ready to taste and serve. Serve with your favorite vegetable curry, chutney, pickles, yogurt par whatever you want with the delicious aromatic kulsa.

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Lakshmi Sridharan Ph D @cook_19872338

on June 25, 2022 19:37

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography