Stuffed Kulcha is a great bread. It’s so simple and so tasty that you don’t even need a curry or yogurt with it. I am using an oven to bake these but you can use a tandoor if you have one.
|Preparation Time||3 hours|
|All purpose flour (maida)||1 cup|
|Active Dry Yeast||3/4 tsp|
|A stuffing of your choice||2 cups|
|Kalonji for topping||1 tsp|
|Fresh Coriander Leaves||1/4 cup chopped|
- Mix flour, salt, sugar, yeast and 1/2 tsp oil.
- Knead it with lukewarm milk for 10 minutes into a silky smooth soft dough. Add more water if required.
- Roll the stuffed kulcha dough in a little oil and let it rest covered, for about 2 hours. The dough will almost double in size.
- While the dough is resting, prepare the stuffing. I have used the potato filling – boil a big potato and grate it after peeling. Add chopped onion, chopped green chillies, chopped cilantro and mix. Add salt, red chilli powder, garam masala and mix again. Keep it aside.
- Preheat the oven to 450 degrees Fahrenheit. Once the oven is heated, turn it to broil from the top.
- Divide the dough in 4 parts and roll them into balls.
- Take each dough ball and spread it with fingers. Fill it with a spoon full of stuffing. Repeat with other dough balls and leave them for 5 minutes. They will puff up slightly.
- Roll each dough ball to about 6 inches in diameter with the help of dry flour. Top it with kalonji seeds and coriander leaves.
- Put the rolled dough on a baking tray and put the tray in the preheated oven.
- Bake for about 15 minutes and take them out once they start to get brown spots.
- Stuffed Kulcha is ready, serve it hot.