Kulcha.. from the streets of North India.. I love them they are a one pot meal.. a real filling bread.. stuffed with lots of variations.. Now since I had no aaloo or paneer.. I decided to fill it up with onions.. 🙂 And they were truly delicious..
Preparation Time:- 1 hr 10 mins | Cooking Time:– 5-7 mins per kulcha| Serves:- 4-5 kulchas
- 2 cups All Purpose Flour (Maida)
- 1/2 tea spoon Salt
- 1 table spoon Yogurt (Dahi)
- 1/4 tea spoon Soda bicarbonate (Baking Soda)
- 1 tea spoon Sugar
- 1/2 cup Milk
- 3 medium Onions finely chopped
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
- 1/2 table spoon Chaat masala
- Ghee/oil to fry the parantha (I prefer ghee :))
- 2 tea spoon Ghee/oil
- Some Sesame seeds (White Til)
- Some dried Mint leaves crushed (Sukha Pudina)
Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.
Cover with a damp cloth and rest for an hour.
Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.
Mix in the salt, chaat masala and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The stuffing is ready. Allow it to cool down so that it can be handled.
Preheat oven to the 250 degrees for 10 mins.
Make pedas of the dough and rest for five minutes.
Roll each dough peda to a small puri, place a portion of the onion stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.
Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. I was able to make very small kulchas.
Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.
Bake in the pre heated oven for 5-7 mins at 250 degrees.
- Serve hot with a dollop of butter on top.
- Kulcha goes well with any rich gravy dish like Makhani Daal, Chole, Dum Aaloo, Chane.
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