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.