Kulcha is a north Indian bread that is usually stuffed with either cottage cheese or mutton or mashed potato. It is an amazing soul food especially in winters. Kulcha is crisp on outside while soft n mushy from the inside. Although many people consider it to be a food at leisure but with time management one can make it in no time.
GOES WELL WITH: Shahi paneer, rogan josh, dum mutton, or you may eat it just like that.
WHAT TO DRINK: Try Red Chateau Wine to go with the Kulcha or else buttermilk with cumin works like magic.
TIME TAKEN: preparation 15-20 mins; rest period 1/2 hour; cooking period 5 mins; Finish in no time.
INGREDIENTS
1. 2 cups Maida/ Refined Flour
2. 1.5 cup buttermilk
3. 1 tsp sugar
4. 1/2 tsp salt
5. 2 tbsp ghee
6. ghee or oil to fry
for filling
1. 2 medium size potato
2. 2 tbsp coriander
3. 1 chilli
4. Salt to taste
POINTERS
1. It is important to remember that your hands must be cold will kneading the dough.
2. Do not knead the dough too much the dough must be extremely soft, wet and sticky.
3. The consistency of the filling must be that of the mash potato salad.
METHOD
filling:
1. Boil the potatoes and mash them to a smooth no chunk consistency.
2. Add the finely chopped coriander and chopped chillies, salt to the potato paste.
3. Keep aside
dough:
1. Put the maida in a deep base bowl, add sugar salt ghee and buttermilk. Do not knead much and keep it on rest after covering the bowl with a cling wrap. Give the dough rest for 30 mins in a refrigerator.
2. Take out the dough make balls out of it with a diameter of 5 cms each.
3. Fill the ball with a scoop of the filling and close the ball and start rolling. Instead of using a rolling pin try flattening the dough ball with your fingers.
4. Place the flattened bread on Tava or skillet and let it cook from either side. Once almost done brush the kulcha with ghee or oil and let it fry and get a bit dry on the tava.
5. The kulcha is ready to be devoured.
GOES WELL WITH: Shahi paneer, rogan josh, dum mutton, or you may eat it just like that.
WHAT TO DRINK: Try Red Chateau Wine to go with the Kulcha or else buttermilk with cumin works like magic.
TIME TAKEN: preparation 15-20 mins; rest period 1/2 hour; cooking period 5 mins; Finish in no time.
INGREDIENTS
1. 2 cups Maida/ Refined Flour
2. 1.5 cup buttermilk
3. 1 tsp sugar
4. 1/2 tsp salt
5. 2 tbsp ghee
6. ghee or oil to fry
for filling
1. 2 medium size potato
2. 2 tbsp coriander
3. 1 chilli
4. Salt to taste
POINTERS
1. It is important to remember that your hands must be cold will kneading the dough.
2. Do not knead the dough too much the dough must be extremely soft, wet and sticky.
3. The consistency of the filling must be that of the mash potato salad.
METHOD
filling:
1. Boil the potatoes and mash them to a smooth no chunk consistency.
2. Add the finely chopped coriander and chopped chillies, salt to the potato paste.
3. Keep aside
dough:
1. Put the maida in a deep base bowl, add sugar salt ghee and buttermilk. Do not knead much and keep it on rest after covering the bowl with a cling wrap. Give the dough rest for 30 mins in a refrigerator.
2. Take out the dough make balls out of it with a diameter of 5 cms each.
3. Fill the ball with a scoop of the filling and close the ball and start rolling. Instead of using a rolling pin try flattening the dough ball with your fingers.
4. Place the flattened bread on Tava or skillet and let it cook from either side. Once almost done brush the kulcha with ghee or oil and let it fry and get a bit dry on the tava.
5. The kulcha is ready to be devoured.
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