Stuffed Kulcha Recipe

Stuffed Kulcha Recipe | Paneer Kulcha Recipe

What’s Cooking India? Today its stuffed Kulcha recipe. Kulcha is Northern India’s delicacy. It is very tasty, Indian flatbread recipe.

It can be made as crispy or soft depending on your choice. Stuffed Kulcha goes well in Dinner and office Lunchbox.

You can use All-Purpose flour (Maida), or Wheat Flour (Atta). If you make using wheat flour, it will somewhat taste like Stuffed Paratha. Only, if you make using Maida (All-Purpose Flour) the texture and the taste will be like a  Kulcha.

You can have this with Paneer Butter Masala Recipe




Ingredients for Stuffed Kulcha Recipe


 

Ingredients Measurements (1 CUP=250 ML)
Maida (All Purpose Flour) 2 Cups
Curd/Yogurt (Dahi) ½ Cup
Semolina (Rava) 1 Tbsp
Oil According to your need
Sugar 1 Tsp
Baking Soda ½ Tsp
Salt 1 Tsp or According to Your Preference
Coriander Leaves (Dhania Patta) For Garnishing
Butter According to your Preference
For Stuffing
Green Chili 1
Onion (Chopped) ¼ Cup
Garlic (Chopped) ½ Tsp
Carrots (Chopped) ½ Cup
Green Peas (Chopped) ½ Cup
Potato (Chopped) ½ Cup
Coriander Powder ½ Tsp
Turmeric Powder (Haldi) ¼ Tsp
Garam Masala ¼ Tsp

Steps to make Stuffed Kulcha Recipe


How to make Kulcha for the Kulcha Recipe?

Step 1: Take a large bowl.

Step 2: Add 1 Tbsp Semolina and ½ Cup Dahi. Mix well and keep it aside.

Step 3: After 15 to 20 minutes, when your semolina have soaked the Yogurt, add oil, All purpose flour, Sugar, Baking Soda, and salt.

Step 4: Knead all of them together and form a smooth dough.

Step 5: Transfer the dough in a flat plate, cover it with a cloth and refrigerate it for 2 to 2 ½ hours.

How to make the Kulcha Stuffing?

Step 1: Take a frying pan and bring it to heat.

Step 2: Add 2 Tbsp oil and let it get warm.

Step 3: Now, add the chopped onions and saute it for 5 minutes.

Step 4: Add the green chilies and saute it until the onions turn translucent.

Step 5: Now, add all the vegetables of your choice or as mentioned in the recipe.

Step 6: Sprinkle the turmeric powder, garam masala, coriander powder, and salt.

Step 7: Saute all of them together for 8 to 10 minutes or until the vegetables are cooked.

Step 8: Switch off the heat and remove the vegetables and keep aside.

Final steps to make a Stuffed Kulcha

Step 1: Now, take the dough that was kept aside.

Step 2: Knead it once again properly and divide the dough into equal parts like a small golf ball.

Step 3: Take one portion, roll it in a small circle using a rolling pin. Or you can also do it using your hands. No need of rolling pin.

Step 4: Take the dough in your palm while shaping it like a cup.




Step 5: Now, take 1 spoon full of vegetable filling and place them in the center of the circle.

Step 6: Now, carefully bring all the edges of the dough in the center and seal it.
Step 7: Carefully roll the dough in between your palms once again. Remember, do not press it gently, otherwise, the kulcha will tear and filling will come out of the dough.

Step 8: Now, roll the Kulcha into a thick disc.

Step 9: Sprinkle some water on the stuffed kulcha, some coriander leaves, grated carrot and press them slightly so it sticks to the kulcha.

Step 10: Take a frying pan, bring it to heat on a high flame.

Step 11: After the pan is hot, lower the flame, add some oil, place one kulcha at once and cook it until you see bubbles coming out on the surface of kulcha.

Step 12: Now, add little oil again on the surface and flip it. Cook it until the base turns brown.

Step 13: Repeat this process to make all the kulcha.

Your stuffed Kulcha is ready. You can serve this with Butter Chicken or Paneer Tikka Masala.

Tips for a perfect Kulcha Recipe


  1. You can also use Baking Powder instead of Baking soda. Use ¼ Tsp of Baking powder.
  2. Your stuffing shouldn’t be too watery. It should be dry.
  3. You can use any vegetables for stuffing. You can also use paneer to make stuffed Paneer Kulcha.
  4. The dough should be soft.

 

Amit Roy

Part-time Content Writer at WhatsCookingIndia.com and a full-time Copy Writer at AmberStudent.

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