Ingredients
Ingredients for the dough
- ▢ 2 Cup whole wheat flour
- ▢ 2 teaspoon active dry yeast
- ▢ 1 teaspoon sugar
- ▢ Salt as per taste
- ▢ 2 teaspoon garlic powder
- ▢ ⅓ Cup lukewarm water + more to bind dough
Ingredients for the stuffing
- ▢ 1 large onion finely minced
- ▢ 1 green chilli finely chopped
- ▢ Salt as per taste
- ▢ A bunch of mint leaves finely chopped
Instructions
- To activate yeast dissolve sugar in ⅓ Cup lukewarm water and add yeast. Set aside for 5 minutes or until liquid turns frothy.
- For binding the dough for kulchas, combine flour, salt and garlic powder in a bowl. Make well in the center of the flour and add yeast mixture. Mix all the ingredients together and using little lukewarm water at a time form a soft and elastic dough. Knead for about 5 – 10 minutes.
- Transfer the dough to a clean, greased bowl and cover with a plastic wrap. Let rest in warm place until it doubles in size or for about 1 – 1 ½ hour.
- Meanwhile prepare the filling, mix chopped onion, chili and half of chopped mint leaves. Add salt to the stuffing at the last moment else onion will ooze out it’s own water resulting in wet stuffing. I add salt, when I am ready to roll out kulchas.
- Once the dough has risen double in size, punch it to remove the air. Knead for 2 – 3 minutes.
- Divide the dough into 10 equal small sized balls.
- To make kulcha, heat pan to medium high heat. Dust the surface with little flour roll out one dough ball into a 3 inch circle using rolling pin.
- Place a tablespoon of stuffing in the center of the circle, bring together all the sides of the circle in the center and seal tightly to make a ball again.
- Slightly flatten the dough ball with your palm. Spread a teaspoon of remaining chopped mint leaves over the surface and on top of it roll out the stuffed ball into approx 5 inch circle.
- Cook on hot pan until light brown on both sides. The Kulcha should puff up like chapati so it could be cooked over directly flames as well.
- Serve Kulcha hot with Channa Masala.
We follow a strict NO SPAM Policy
Whole Wheat Mint and Onion Kulcha
Ingredients
Ingredients for the dough
- 2 Cup whole wheat flour
- 2 teaspoon active dry yeast
- 1 teaspoon sugar
- Salt as per taste
- 2 teaspoon garlic powder
- ⅓ Cup lukewarm water + more to bind dough
Ingredients for the stuffing
- 1 large onion finely minced
- 1 green chilli finely chopped
- Salt as per taste
- A bunch of mint leaves finely chopped
Instructions
- To activate yeast dissolve sugar in ⅓ Cup lukewarm water and add yeast. Set aside for 5 minutes or until liquid turns frothy.
- For binding the dough for kulchas, combine flour, salt and garlic powder in a bowl. Make well in the center of the flour and add yeast mixture. Mix all the ingredients together and using little lukewarm water at a time form a soft and elastic dough. Knead for about 5 – 10 minutes.
- Transfer the dough to a clean, greased bowl and cover with a plastic wrap. Let rest in warm place until it doubles in size or for about 1 – 1 ½ hour.
- Meanwhile prepare the filling, mix chopped onion, chili and half of chopped mint leaves. Add salt to the stuffing at the last moment else onion will ooze out it’s own water resulting in wet stuffing. I add salt, when I am ready to roll out kulchas.
- Once the dough has risen double in size, punch it to remove the air. Knead for 2 – 3 minutes.
- Divide the dough into 10 equal small sized balls.
- To make kulcha, heat pan to medium high heat. Dust the surface with little flour roll out one dough ball into a 3 inch circle using rolling pin.
- Place a tablespoon of stuffing in the center of the circle, bring together all the sides of the circle in the center and seal tightly to make a ball again.
- Slightly flatten the dough ball with your palm. Spread a teaspoon of remaining chopped mint leaves over the surface and on top of it roll out the stuffed ball into approx 5 inch circle.
- Cook on hot pan until light brown on both sides. The Kulcha should puff up like chapati so it could be cooked over directly flames as well.
- Serve Kulcha hot with Channa Masala.
Ingredients
Mix vegetables
- ▢ 4 round small brinjals slit halfway
- ▢ 2 medium sized bitter gourd karele, slit in between and cut each into half
- ▢ 4 – 5 ladyfinger slit in between and cut into half
- ▢ 2 – 3 potato peeled and cut into wedges
- ▢ 2 to mato cut from top and remove the pulp
Ingredients for the tawa masala
- ▢ 2 teaspoon coriander seeds
- ▢ 2 tablespoon fennel seeds saunf
- ▢ 2 teaspoon cumin seeds
- ▢ 2 teaspoon methi seeds
- ▢ 2 teaspoon onion seeds kalonji
- ▢ 2 teaspoon pomegranate seeds anardana
- ▢ A pinch of asafoetida
- ▢ 2 dried red chilli
- ▢ 1 teaspoon turmeric powder
- ▢ 2 teaspoon mango powder
Ingredients for stuffing bitter gourd (karela)
- ▢ 2 onion finely chopped
- ▢ 1 teaspoon ginger garlic paste
- ▢ salt as per taste
- ▢ oil for cooking
- ▢ 2 teaspoon tawa masala mentioned above
Ingredients for stuffing tomato
- ▢ 1 small onion chopped
- ▢ ¼ Cup grated cottage cheese paneer
- ▢ 1 teaspoon tawa masala mentioned above
- ▢ 1 cube processed cheese grated
- ▢ salt as per taste
Other ingredients
- ▢ Salt as per taste
- ▢ Oil for pan frying
- ▢ 2 tablespoon mustard oil
Instructions
- To make tawa masala
- Clean coriander, fennel, methi, cumin and put them on a hot Tawa (flat pan) to roast.
- Add red chillies to the roasted spices and dry roast for 1 minutes. Allow the spices to cool off then grind them to fine powder along with other spices except turmeric powder.
- Put turmeric powder to the grounded spices and mix. Salt, as per taste can also be mixed in this masala if you don’t want to add it later.
- To stuff vegetables
- Clean, wash and dry all the vegetables.
- For stuffing ladyfinger and brinjal, slit them halfway and fill in each pieces with spoonful of tawa masala, coat exterior as well with tawa masala and sprinkle 2 tablespoon mustard oil so that masala stick nicely to vegetables. Set aside meanwhile you prepare other vegetables.
- Sprinkle tawa masala over potato wedges along with tablespoon of mustard oil and set aside.
For preparing bitter gourd
- Peel out the skin and remove seeds of bitter gourd, slit in between and cut into half.
- Rub each piece with generous amount of salt and leave aside for atleast 6 hours.
- Once all the water has drained out of bitter gourd, rinse it under cold water and dry with a kitchen towel. Set aside.
- To prepare filling, saute onions in oil until golden, add ginger garlic paste and saute again for 5 minutes.
- Add tawa masala and mix nicely. Fill in spoonful of filling in each piece and tie it with cotton thread/butcher’s string.
For preparing tomatoes
- Cut a small disc on top and with the help of desert spoon scoop out pulp and seeds from inside.
- To prepare filling, saute onion in oil, once translucent add grated paneer and tawa masala. Adjust salt, as per taste. Mix nicely. Fill inside hollow tomatoes, press filling with your fingers and add grated cheese on top. Set aside.
- In a large heavy bottomed flat pan, heat oil for pan frying vegetables. Once oil is heated, arrange all the vegetables in it. Do not overcrowd the pan if pan is small you can do it in batches.
- Keep on turning vegetables until golden and crisp on both sides. Keep gas flame to low.
- Potato, ladyfinger and tomato will take less time whereas brinjal and bitter gourd requires more time to get cooked from deep inside.
- Once all the vegetables done, serve hot in a platter with lemon wedges along with main dishes.
We follow a strict NO SPAM Policy
