INGREDIENTS
- 1.25 cups whole wheat flour, atta
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ⅛ th teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons yogurt
- 1.5 tablespoons oil
- 1.5 teaspoon sugar
- ½ cup + 1 tablespoons milk, warm Filling
- 1 onion, medium, finely chopped
- ¼ teaspoon carom seeds, ajwain seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon red chili powder, or to taste
- ¼ teaspoon pomegranate seed powder, anardana powder
- 1 tablespoon coriander leaves, finely chopped
- salt, to taste
Instructions
- In a bowl sift together whole wheat flour, all purpose flour, salt, sugar, baking soda and baking powder.
- Make a circle in the centre and add yogurt and oil. Mix till well incorporated.
- Slowly start adding warm milk and knead to form a smooth and soft dough. Apply some oil on the dough from all sides, cover and keep in a warm place for 2 hours.
- While the dough is resting, make the onion filling for the kulcha. Chop onions and set aside.
- Add cumin seeds, ajwain seeds (carom seeds), red chilli powder, salt and anardana powder (pomegranate seeds powder) and mix till well combined.
- Add the chopped coriander leaves and mix. The onion stuffing for the kulcha is now ready.
- After 2 hours, give the dough a quick knead and then divide it in 5 equal size balls.
- Take 1 ball and roll it like you roll a chapati/roti. Place around 1.5 tablespoons of filling in the center.
- Gather all edges and pinch so that the filling is sealed inside.
- Roll the kulcha again, do not roll it very thin or very thick.
- Heat a tawa or a skillet on medium heat. When the tawa is hot place the rolled kulcha on top. With in a minute you will bubbles popping up on the surface, flip the kulcha and cook from the other side.
- Flip again and cook. You have to cook till kulcha has brown spots all over on both sides and looks well cooked.
- Remove the kulcha from the tawa and immediately brush it with some butter. Serve warm with some chole!
Leave a Reply