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Stuffed masala kulcha was adapted from sanjeev kapoor's collection of recipes. Tried kulcha for the first time and it really turned out very soft . This is my contribution to Srivalli's Roti mela.
Ingredients
For the Dough
maida- 3 cups
curd-1/4 cup
warm milk- 3/4 cup
yeast - 1 1/2 tsp
sugar- 1tsp
baking powder- 1/2 tsp
butter- 2 tbsps
salt - 1 tsp or acc to taste
oil
For the Filling
potatoes- 2 medium, boiled and grated
paneer-100 gms, grated
onion-1 chopped finely
green chillies- 2 chopped finely
coriander leaves- a few chopped finely
lemon juice(optional)- little
salt to taste
Method
Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.
Mix maida, baking powder and salt. Add butter and curds to it and mix well.
Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.
After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes.
Mix all the ingredients for the filling.
Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2" thick parathas.
Place it on a heated tava and cook on both sides by brushing with a little oil.
Serve hot with chole , raita or any curry.
Stuffed masala kulcha was adapted from sanjeev kapoor's collection of recipes. Tried kulcha for the first time and it really turned out very soft . This is my contribution to Srivalli's Roti mela.
Ingredients
For the Dough
maida- 3 cups
curd-1/4 cup
warm milk- 3/4 cup
yeast - 1 1/2 tsp
sugar- 1tsp
baking powder- 1/2 tsp
butter- 2 tbsps
salt - 1 tsp or acc to taste
oil
For the Filling
potatoes- 2 medium, boiled and grated
paneer-100 gms, grated
onion-1 chopped finely
green chillies- 2 chopped finely
coriander leaves- a few chopped finely
lemon juice(optional)- little
salt to taste
Method
Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.
Mix maida, baking powder and salt. Add butter and curds to it and mix well.
Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.
After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes.
Mix all the ingredients for the filling.
Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2" thick parathas.
Place it on a heated tava and cook on both sides by brushing with a little oil.
Serve hot with chole , raita or any curry.
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