Cheesy Mini Kulcha Sandwich

Cheesy Mini Kulcha Sandwich

 

Servings - 2 - 3

 

INGREDIENTS
(For Dough)

Dry yeast - 1 1/2 teaspoons

Sugar - 1 1/2 teaspoons

Warm milk - 100 milliliters

All purpose flour - 145 grams

Wheat flour - 145 grams

Garlic - 1 1/2 teaspoons

Green chili - 1 teaspoon

Coriander - 2 tablespoons

Salt - 1 teaspoon

Warm milk - 120 milliliters

Oil - 2 tablespoons

 

(For Mushrooms)

Mushrooms - 200 grams

Lemon juice - 1 tablespoon

Yogurt - 95 grams

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Dry red chili - 4

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Black peppercorns - 1/2 teaspoon

Cloves - 1/2 teaspoon

Coriander seeds - 2 teaspoons

Garlic cloves - 5 - 7

Tamarind pulp - 2 tablespoons

Water - 50 milliliters

Ghee - 2 teaspoons

Curry leaves - 1 tablespoon

Salt - 1/4 teaspoon

Jaggery - 1 1/2 teaspoons

Processed cheese - to taste

Butter - for grilling and brushing

 

PREPARATION

(For Dough)

  1. In a mixing bowl, add 1 1/2 teaspoons dry yeast, 1 1/2 teaspoons sugar, 100 milliliters warm milk and mix it well.
  2. Rest the mixture for 10 minutes.
  3. Add 145 grams all purpose flour, 145 grams wheat flour, 1 1/2 teaspoons garlic, 1 teaspoon green chili, 2 tablespoons coriander, 1 teaspoon salt, 120 milliliters warm milk and mix it well.
  4. Knead it into a dough.
  5. Add 2 tablespoons oil and tuck the dough well.
  6. Rest the dough for 1 hour.

 

(For Mushrooms)

  1. In a mixing bowl, add 200 grams mushrooms, 1 tablespoon lemon juice, 95 grams yogurt, 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
  2. Marinate for 30 minutes.
  3. Take a pan, add 4 dry red chili, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon cloves, 2 teaspoons coriander seeds and dry roast for 2 - 3 minutes on medium heat.
  4. Add 5 - 7 garlic cloves and stir well.
  5. Roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
  6. Remove it from heat and transfer this into a blender, add 2 tablespoons tamarind pulp, 50 milliliters water and blend it into a paste.
  7. Heat 2 teaspoons ghee in a pan, add  1 tablespoon curry leaves and stir well.
  8. Then, add the marinated mushrooms and mix it well.
  9. Cook for 5 - 7 min Utes on medium heat.
  10. Now, add the blended mixture in it and mix it well.
  11. Add 1/4 teaspoon salt, 1 1/2 teaspoons jaggery and mix it well.
  12. Cook for 5 - 7 minutes on medium heat.
  13. Remove it from heat and keep aside.

 

(For Cheesy Mini Kulcha Sandwich)

  1. Take a ball from dough and flatten it with the help of your fingers.
  2. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes and flip it gently.
  3. Cook until it turns golden brown in color from both sides.
  4. Place it on a board and add some processed cheese on it.
  5. Then, add the cooked mushroom mixture on it and spread it evenly.
  6. Now, again add the processed cheese on it.
  7. Cover it with another kulcha.
  8. Place it a grill pan and brush it with butter.
  9. Cover it with lid and grill for about 5 - 7 minutes or until it turns golden brown in color.
  10. Open the lid and remove it from grill machine.
  11. Serve hot.