Ingredients:
For the Kulcha:
300 gm all purpose flour
2 Tbsp Yogurt
1/2 tsp Salt
1/4 tsp Baking powder
1 tbsp. Ghee
1/2 tsp. dry yeast
To prepare yeast:
3/4 cup Warm water
1/2 tsp. Lemon juice
1 tsp Sugar
For Filling:
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt 1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Oil / Clarified butter for making the Kulcha
Method:
Method for preparing yeast:
1. Sprinkle yeast in warm water.
2.Add sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.
For Masala Kulcha:
1. Sieve all purpose flour and add baking powder, salt, Ghee, and yogurt to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3. For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala and prepare a mixture.
4. Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a ball shape by sealing its edges. Finally roll it into a thick paratha and bake on griddle by applying Ghee or oil.
"Perfect for Grill Lovers, this bread is also great to be finished cooking on the grill during warmer seasons"
- Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.
- Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
- Oil the dough, cover with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in size.
- ***While the dough is rising, Make the filling:
- Squeeze out all the water from the chopped onions.
- If the onions still appear to be watery, add a small boiled grated potato to your filling.
- In a mixing bowl combine all the filling to form a lumpy consistency.
- Set aside until the dough has risen and is ready to form into kulchas.
- ***How to make the Kulchas:
- Preheat the oven to 400 degrees, and lightly oil two baking sheets.
make the dough:- Whisk together the milk, sugar, water, yogurt and egg.
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- Lightly dust the rolling surface with flour.
- Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.
- Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.
- Flatten lightly. Dust very lightly with flour. Roll again about 5 - 6 inches in diameter.
- Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).
- Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.
- You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)
- Place the flour, salt and baking powder in a large shallow bowl. Mix well.
- Pour the liquid onto the flour and begin to knead.
