Kulcha is a lot like naan but with some additional ingredients. The ingredients include:
* Refined or white flour
* Cooking oil
* Baking soda and baking powder
* sugar and salt
* Nigella seeds
* Coriander leaves and butter for brushing
For the stuffing: Green chilli, onion, garlic, grated carrot and potato, green peas , turmeric, red chili powder, coriander powder and garam masala powder. Salt to taste.
The method of cooking:
Firstly, mix the sooji and curds and set it aside in a large mixing bowl. After a few minutes of soaking, add in your white flour, salt and sugar to the mixture. Also add a teaspoon of baking powder, baking soda and nigella seeds. Now start by adding water gradually and forming the dough. Keep kneading until the dough becomes soft and stretchy. If its too sticky, then dust some flour and begin kneading again until you get the right consistency. Now set the dough aside and cover it with a moist cloth. You can alternatively sprinkle some oil on the dough.
After about two hours, the dough will be primed for flattening.
Meanwhile, you can prepare the stuffing by putting some oil in a frying pan and adding in your green chillies, onion and garlic. Cook until the onion is browned. Now add in your veggies and sprinkle the dry masalas like turmeric, coriander powder, garam masala and salt. Place this mixture aside and leave it to cook.
Place a flat frying pan on medium heat and begin peeling the dough into ball sized pieces about the size of a golf ball. Roll out each piece of dough to about 3 inches in diameter.
It has to be flattened into small discs so you can place the stuffing in the center. Once you place the stuffing, carefully pleat the sides and enclose it completely. Dust the now stuffed ball with some flour and begin rolling it with the assistance of a rolling pin.
Be extremely cautious in this step. You must apply very light pressure on all sides so the stuffing does not ooze out. Take your time and do it slowly if you must but this step is very crucial or you may end up sabotaging both the dough and stuffing, rendering it useless.
Once it is successfully flattened, you can smear water on one side of the dough and sprinkle nigella seeds, grated carrot and coriander. The water acts as an adhesive, guaranteeing the sticking of ingredients to the dough. Now sprinkle some water on the plain side and press it firmly to the pan. Once bubbles start appearing, flip the tawa and cook it directly on the fire until the other side balloons and browns. Brush it with butter and serve it while its still hot!
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