Stuffed Kulcha

Stuffed kulcha are my absolute favorite and I have to eat them whenever I eat out. Soft texture with spiced vegetable stuffing makes a wonderful filling meal.

Since I love eating them so much, I thought why not give them a try at home. Here is my version of Stuffed kulcha which my husband loved totally!!

This is a On tawa version

This recipe makes 7-8 Kulchas

Ingredients

For Stuffing

• Beetroot – 3
• Carrot – 2
• Potato- 3
• Green Beans – Handful
• Methi Leaves – Half cup Chopped
• Fresh Coriander- 1-2 Springs Chopped
• Salt – As per taste
• Oil- 2-3 spoon
• Red Chilli Powder – Half spoon
• Dry Mango Powder – Half spoon (Can substitute with lemon juice)
• Kitchen King Masala – Half spoon (Optional)

For the Dough

• Maida – 2 cups
• Rawa- 2 spoon
• Baking powder – 1 spoon
• Salt- Half spoon
• Curd- Half cup

Essential

• Butter or ghee for making kulchas

Method

Dough

1. Mix all the ingredients in a bowl and start kneading the dough
2. Add water if needed, it should resemble a soft ball of dough
3. Once done, set it aside covered by a damp cloth for at least 2 hours

Stuffing

1. Boil all the vegetables (Except methi and coriander leaves)
2. In a pan heat oil, now add methi leaves and let them cook for a minute
3. Now add boiled vegetables (mashed) and mix well
4. Add the spices and mix again
5. Keep stirring and let the moisture evaporate from the mixture (The mixture should not be too soggy else you will have difficulty filling it)
6. Once done, take it out in a bowl and let it cook completely

Making Kulchas

1. Give the dough a good kneading again and divide it into small portions (7-8 balls)
2. Take one ball and start rolling it, use dry flour to help you in rollling
3. Once the sheet is rolled out (approx equal to your palm) Fill in the stuffing and cover it and seal it using the corners of sheet
4. Apply dry flour again and gently roll out your kulcha
5. Heat the tawa and put your kulcha on it for frying, apply butter or ghee on both sides and give let it brown a bit on both sides
6. Serve hot with curry, or just Curd and pickle Or Chutney

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