Kulcha Recipe (Restaurant Style)

Ingredients

• 2¼ cups (280 grams) organic all-purpose flour (or 1¼ cup whole wheat flour + 1 cup all-purpose flour)
• ½ cup (120 ml) plain yogurt (curd, at room temperature)
• ¼ cup (60 ml) warm milk (+ more as required)
• 2 tablespoons (30 ml) oil or melted butter
• 2 teaspoon sugar
• ½ to ¾ teaspoon sea salt (adjust to taste)
• ¼ teaspoon baking soda
• 1 teaspoon baking powder (or ½ tsp baking powder + ½ tsp instant yeast, read notes)
• 1 tablespoon ghee or oil
• 200 grams potato (2 medium, boiled & grated)
• 200 grams paneer (grated or crumbled)
• ¼ cup (1 small) onion fine chopped
• ¼ cup (1 medium carrot) carrot grated
• 2 green chilies (fine chopped, omit for kids)
• 1 teaspoon ginger grated or ginger garlic paste
• 1 teaspoon white sesame seeds (optional + 1 teaspoon kalonji/ onion seeds)
• ½ teaspoon red chili powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ¼ to ½ teaspoon garam masala (omit if you don’t like)
• ⅓ teaspoon sea salt (adjust to taste)
• ½ teaspoon amchur – dry mango powder or chaat masala (optional)
• 4 tablespoons coriander leaves fine chopped (divided 2+ 2)
• 2 to 3 tablespoons butter softened or melted

Steps

1. In a mixing bowl, stir together flour, baking powder, baking soda, sugar, salt and instant yeast if using. Pour warm milk, yogurt & oil/ melted butter.
2. Mix well to make a soft non-sticky dough, adding more water or milk if required. Knead until smooth & elastic for 6 to 7 mins. Shape to a ball.
3. Grease the bowl and dough ball with a tsp of oil. Place in the bowl. Cover and rest in a warm place for 20 mins or for 1 to 2 hours if using yeast.
4. Heat ghee in a pan. Saute green chilies and onions until golden and soft.
5. Add ginger and saute for a minute. Stir in the sesame seeds if using and toast for a minute. Stir in chili powder, cumin, coriander, garam masala, amchur and salt.
6. Add carrot and saute for 1 to 2 mins. Stir in the paneer and cook for 2 to 3 mins, until heated through.
7. Add half of the coriander leaves and potato. Mix well & taste test to adjust the seasoning. Cool down completely.
8. Punch down the dough with your hand once and divide to 6 portions. Shape and smoothen them to balls, tucking the ends in the center. Cover until used up.
9. Take a portion of the dough and spread to a 4 inch disc, with your fingers. Place 2 tablespoons of the stuffing in the center, keep pushing it down into the dough and bring the sides over the stuffing. Seal the edges well and shape to balls.
10. Grease a rolling board, place the dough and roll it to a 6 inch kulcha. Sprinkle some coriander leaves and sesame or kalonji seeds. Roll lightly. Transfer to the kitchen counter.
11. Heat a pan on a medium high heat. Transfer a kulcha to the pan and cook until you see bubbles, for 3 to 4 mins. Turn it to the other side. Cook until brown spots are visible and the edges are cooked through.
12. Optional – transfer the cooked kulcha (upper side facing down) over a wired rack, placed on the fire/ stove. Cook gently on a low heat, until you see some charred spots.
13. Smear butter all over the kulcha. Serve them hot on their own or with a curry and raita on the side.
14. Store the leftover filling in the refrigerator for 2 days or in the freezer for a month. Use it to make another batch of kulchas or fill your sandwiches & dosas.