Chilli Cheese Kulcha

Cooking for vegetarian guests has always got me thinking. The inspiration for this dish came from food blog. I combined the idea on the blog with the traditional full size kulchas we normally have. This is an easy and quick vegetarian snack option. Takes hardly 30-40 minutes including the dough resting time. The mini version of the kulchas are very versatile both in terms of being light and can be served as a snack anytime during the day or as a meal accompaniment. Another flexibility one has is in terms of the filling. In addition to the cheese and chili, I have added some paneer as well. The original recipe talked about green chilies but to experiment I have used red chili flakes and some black pepper. One can also go for grated cauliflower, broccoli, carrot, soya granules etc. You can experiment with different fillings each time you prepare this dish. So go ahead and give this a try. I am sure you will come back for more. Happy Fooding Around.

 

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Chilli Cheese Kulcha

  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 1x

Description

Cute and Cheesy


Scale

Ingredients

Ingredients for the Kulcha Dough :

  • 1 cup Maida (All Purpose Flour )
  • ½ Tsp dry Yeast
  • ½ Tsp Sugar
  • Water to bind
  • 2 Tbsp Curd
  • 1 Tbsp melted Ghee (Clarified Butter)
  • Salt to taste

Ingredients for the Kulcha Filling :

  • grated Processed or  Mozzarella Cheese
  • crumble Paneer
  • Red Chilli Flakes
  • Amchur powder/Chaat masala
  • Coriander leaves, finely chopped
  • Salt to Taste

Other Ingredients  :

  • Some flour for rolling
  • Butter for brushing the finished Kulchas

Instructions

  1. In a bowl mix well together the yeast, sugar and lukewarm water. Cover and keep aside for 5 to 7 mins.
  2. In a deep bowl combine the all -purpose flour, yeast-sugar mixture, curd, melted ghee and salt. Knead to a soft dough. You may use some water if needed.
  3. Cover the dough with a damp cloth or a lid and let it stand for 30 mins.
  4. In the meantime prepare the stuffing by mixing together all the ingredients for the Kulcha Filling in a bowl.
  5. After 30 mins divide the dough into 6 – 8 equal portions, depending on the desired size of the kulcha. Shape the portion into smooth rounds and flatted them a bit with your palms.
  6. Using the rolling pin, roll out a dough ball into a 3 inch diameter circle. Place a portion of the filling in the centre of the circle. Lift and bring the sides together in the centre and seal tightly.
  7. Roll again into a circle of 3 inch diameter. You may dust some flour before rolling out if you require.
  8. Heat a non-stick tava or griddle. Cook the kulcha over medium heat. Flip and cook on both sides till it puffs up. Next roast it on open flame till it turns golden brown in colour on both sides.
  9. Repeat till all the other Kulchas are done.
  10. Brush each of the Kulchas with melted butter and sprinkle some coriander leaves.

Notes

Roasting the kulcha over an open flame is optional. This is done only to get the right colour for the Kulchas. In case you are using Instant Yeast instead of Dry Yeast, remember to lessen the amount of yeast to a  ¼ Tsp only as the Instant Yeasts act faster and are more stronger. You may also use half -half of wheat Flour and all purpose flour if you wish to.


Nutrition

  • Serving Size: 4

 

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