Whole-wheat no yeast Crispy Kulcha Sandwich with Veg Cutlet

Name: Whole-wheat no yeast Crispy Kulcha Sandwich with Veg Cutlet
Total time: 1800 s
Yield: 6 kulcha
Cuisine: Indian
Ingredients: 2 Cups Whole Wheat Flour; 3 Tsp Ghee; 1/2 Tsp Baking Soda; 3/4 Tsp Baking Powder; 1 Tsp Powdered Sugar; 1/4 Cup Curd/Yogurt; as required About water to knead; 1/2 Tsp Oil to rub the dough; as required butter to grill the kulchas; As Required Some chopped fresh coriander; as per Taste Salt; as required Some onion rings to serve; 1/2 cup chopped carrot; 1/2 cup chopped multi colour capsicum; 1/2 cup chopped onion; 1/4 cup green peas; 1/4 cup sweet corn; 1 tbsp chopped garlic; 1 tsp chopped green chilli; 1 tbsp olive oil; 1/2 tsp chilli flakes; to taste Salt; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 1/4 tsp crushed black pepper; 1 tsp kasoori methi; 1 medium sized boiled and mashed potato; 1/2 cup crumbled paneer; 1 handful chopped coriander leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#ws2
Yesterday I made those whole wheat kulcha sandwiches for my family and they were super hit. We really enjoyed the food.

Sabrina Yasmin @barak_kitchen

Riyadh

#ws2
Yesterday I made those whole wheat kulcha sandwiches for my family and they were super hit. We really enjoyed the food.

Saved

Ingredients

30 min

6 kulcha

2 CupsWhole Wheat Flour
3 TspGhee
1/2 TspBaking Soda
3/4 TspBaking Powder
1 TspPowdered Sugar
1/4 CupCurd/Yogurt
as required About water to knead
1/2 TspOil to rub the dough
as required butter to grill the kulchas
As Required Some chopped fresh coriander
as per TasteSalt
as required Some onion rings to serve
for crispy veg cutlets
1/2 cupchopped carrot
1/2 cupchopped multi colour capsicum
1/2 cupchopped onion
1/4 cupgreen peas
1/4 cupsweet corn
1 tbspchopped garlic
1 tspchopped green chilli
1 tbspolive oil
1/2 tspchilli flakes
to tasteSalt
1/2 tspred chilli powder
1/2 tspcoriander powder
1/2 tspgaram masala powder
1/4 tspcrushed black pepper
1 tspkasoori methi
1medium sized boiled and mashed potato
1/2 cupcrumbled paneer
1 handfulchopped coriander leaves
For the slurry (to coat the patties)
3 tbspmaida
3 tbspcornflour
For the outer coating
1 cuppuffed rice (murmura)

Saved

Steps

30 min

1

Take flour in a big mixing bowl.
2

Add in 1/2 teaspoon of salt, 1 teaspoon sugar powder, 3 tsp ghee, 1/2 tsp baking soda, 3/4 tsp baking powder, chopped coriander leaves and 1/4cup curd.
3

With your finger tips, mix everything well.
4

Gradually add water to make a soft dough. I used little less than 1/2 cup of water to make the dough.
5

Rub 1/2 tsp of oil around the dough, cover with a kitchen towel and set aside for atleat 1/2 an hour.
6

After resting time, knead the dough again for a minute, then divide the dough into 6 portions.
7

Take 1 portion, roll into an oblong shape thick roti in a dusted working surface.
8

Place it in another dusted tray. Cover with kitchen towel.
9

Like this roll all the kulchas and let them set again for 10-15 minutes.
10

In the meantime make the veg patties which we will stuff in the kulchas.
11

Heat a pan with 1 tbsp of olive oil.
12

Add in chopped garlic and chopped green chilles.
13

Saute for few seconds and then add in chopped onion and cook until translucent.
14

Next add in all the chopped vegetables, sweet corn and peas.
15

Stir to mix and cook for 2-3 minutes.
16

Then add in all the spices and seasoning as mentioned above.
17

Stir well to mix. Cook in low heat for 3-4 minutes.
18

Remove from heat and set aside to cool down.
19

With the help of a mincer/mixer mash the mixture to make a coarse mixture. Also add in mashed potato and crumbled paneer. Blitz again to mix.
20

Take out the mixture from the mixer, place to a big mixing bowl.
21

Add in chopped coriander leaves, adjust the seasonings and mix again.
22

Make 6 oblong sized patties and place to a dusted dish.
23

Make a thick slurry using equal quantity of maida and cornflour.
24

Also make a coarse powder of puffed rice using grinder. You can use breadcrumbs, but grounded puffed rice will make the cutlets extra crisp.
25

Heat sufficient oil in a pan.
26

Coat each patty 1st with the thick slurry and then with puffed rice powder nicely.
27

Deep fry them in medium heat until light golden brown and crisp. Set aside.
28

Alternately, you can bake them in the oven at 180 degee C until light golden brown.
29

Now make the kulchas. Heat a skillet and place a kulcha.
30

Cover with a lid and.cook in medium low heat so that it will cook from inside evenly.
31

After 1/2 a minute, flip, cover and cook again.
32

When both sides become light golden brown, remove from heat. It will take 4-5 minutes to cook each kulcha. They will be light and fluffy.
33

Cook all the kulchas using the same method.
34

Take a kulcha, spread the yoghurt dip or mayo to one side of the kulcha.
35

Place some onion rings and then a veg cutlet to one side and cover it to the other remaining side of the kulcha.
36

Heat a pan or griller with some butter.
37

Grill or roast the sandwich for a minute in both sides with butter to make them extra crisp.
38

Remove from pan and your kulcha sandwich is ready to serve.