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.
All purpose flour (maida)
Active Dry Yeast
A stuffing of your choice
Kalonji for topping
Fresh Coriander Leaves
1/4 cup chopped
Mix flour, salt, yeast and 1/2 tsp oil.
Knead it into a loose dough with lukewarm milk. The dough should be more loose than the roti dough. Add more water as 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.
Broil or grill for about 5 minutes and take them out once they start to get brown spots.
Stuffed Kulcha is ready. Top it with butter and serve it hot.