We’re back with another super easy recipe that you guys can try amid the lockdown. This one includes ingredients that you’ll mostly find in your pantry already. Our favourite girl Vidhi Doshi a.k.a @ramenhairedgirl made some mouth-watering cheese stuffed kulchas at home and made sure to share the recipe with us. If you’d like to make some too, then scroll down to check out the full recipe.
What You’ll Need
3 1/4 cup maida (350 grams)
1 tsp baking powder
2 tsp sugar
Salt to taste
1/2 cup dahi (70 grams)
160 ml warm water (3/4th cup)
1 tsp oil
1 1/2 cup grated mozzarella cheese
3 green chillies, finely chopped
Salt and pepper
For The Toppings
Finely chopped garlic
Coriander
Kalonji (Nigella seeds)
Butter for brushing
Here’s How You Can Put It All Together
Step 1: In a big bowl, add the dry ingredients—flour, sugar, salt, and baking powder. Mix well with your hands.
Step 2: Add the curd to this. Curd is added to give softness and a slight tangy taste to the dough.
Step 3: Now add the warm water and start bringing it together with your hands.
Step 4: Once the dough is almost formed, add the oil and start kneading again for 6-7 minutes till it is smooth.
Step 5: Cover with a damp cloth and keep it aside in a bowl to rest for 30 minutes.
Step 6: Once rested, cut the portions into 12 pieces. Take one portion in your hand while keeping the rest covered.
Step 7: Meanwhile, mix together the ingredients for the filling. Keep aside.
Step 8: Tuck the edges of the dough together to form a smooth ball.
Step 9: Flatten this out into a 3-inch disk using your fingers either on your palm or on a lightly floured surface. Make sure that the center is slightly thicker than the edges.
Step 10: Place one portion of the filling in the center and slowly bring the edges together to form a ball.
Step 10
Step 10
Step 11: Now place on a lightly floured surface and start pressing the dough to form a round base—3 inches.
Step 12: Now if you’re adding toppings, sprinkle a little garlic, coriander, and kalonji on the kulcha.
Step 13: Using a rolling pin start rolling the kulcha and make it either 4-5 inches, (I’m making mini kulchas, you can make bigger ones too) depending on how thick you want the kulcha. Remember that it’ll fluff slightly. Heat a nonstick or a cast iron pan. While it’s heating apply a little water on the backside of the kulcha with your fingers. This will enable us to stick the kulcha to the pan.
Step 14: Place the kulcha over the hot pan, waterside down, and cook for 2 minutes.
Step 15: Flip the pan over so that the toppings side is over direct flame and let that cook/roast for 10-15 seconds till you get a nice char and bubbles and till that side is cooked. Alternately you can flip it over the pan itself and cook it there.
Step 16: Flip it back over, remove the kulcha from the pan, and brush with butter!
