Stuffed Bhaji Kulcha

Stuffed Bhaji Kulcha

 

Servings - 2 - 3

 

INGREDIENTS

(For Bhaji)

Oil - 1 teaspoon

Bell pepper - 90 grams

Boiled green peas - 100 grams

Boiled carrots - 100 grams

Boiled cauliflower - 100 grams

Boiled broccoli - 80 grams

Boiled mashed potatoes - 300 grams

Salt - 1 teaspoon

Paprika - 1 teaspoon

Pav bhaji masala - 2 teaspoons

Lemon juice - 25 milliliters

Oil - 25 milliliters

Cumin - 1/4 teaspoon

Onions - 200 grams

Tomato - 260 grams

Salt - 1/2 teaspoon

Paprika - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Pa bhaji masala - 1 tablespoon

Red chili paste - 1 tablespoon

Water - 100 milliliters

Butter - 25 grams

Dry fenugreek leaves - 1 teaspoon

Coriander - 2 tablespoons

 

(For Kulcha)

Sugar - 1 tablespoon

Yeast - 1 tablespoon

Warm water - 50 milliliters

All purpose flour - 350 grams

Salt - 1 teaspoon

Warm water - 200 milliliters

Dry fenugreek leaves

 

(For Stuffed Bhaji Kulcha)

Butter - 2 teaspoons

Pav bhaji masala - 1/4 teaspoon

Coriander - 1 tablespoon

Onions - to taste

Tomato - to taste

Coriander - to taste

 

PREPARATION

(For Bhaji)

  1. Heat 1 teaspoon oil in a skillet, add 90 grams bell pepper and stir for 2 - 3 minutes.
  2. Then, add 100 grams boiled green peas, 100 grams boiled carrots, 100 grams boiled cauliflower, 80 grams boiled broccoli and mix it well.
  3. Cook for 3 - 5 minutes on medium heat.
  4. Now, add 300 grams boiled mashed potatoes, 1 teaspoon salt, 1 teaspoon paprika, 2 teaspoons pav bhaji masala and mix it well.
  5. Cook for 3 - 5 minutes on medium heat.
  6. Add 25 milliliters lemon juice and mix it well.
  7. Take a food masher and mash the veggies properly.
  8. Cook for another 3 - 5 minutes on medium heat.
  9. Remove it from heat and keep aside.
  10. Heat 25 milliliters oil in a heavy skillet, add 1/4 teaspoon cumin and stir well.
  11. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
  12. Now, add 260 grams tomato, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, 1 tablespoon pav bhaji masala, 1 tablespoon red chili paste and mix it well.
  13. Add the cooked veggies in it and mix it well.
  14. Cook for 5 - 7 minutes on medium heat.
  15. Add 100 milliliters water and mix it well.
  16. Then, add 25 grams butter, 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
  17. Cook for another 3 - 5 minutes on medium heat.
  18. Remove it from heat and keep aside.

 

(For Kulcha)

  1. In a mixing bowl, add 1 tablespoon sugar, 1 tablespoon yeast, 50 milliliters warm water and mix it well.
  2. Rest the mixture for 5 minutes.
  3. Then, add 350 grams all purpose flour, 1 teaspoon salt and mix it well.
  4. Add 200 milliliters warm water and knead it into a smooth soft dough.
  5. Rest the dough for 1 hour.
  6. Take a ball from dough and dust it with flour.
  7. Flatten it with the help of a rolling pin.
  8. Add some dry fenugreek leaves on it.
  9. Place it on a hot tawa and cook for moderate heat for 2 - 3 minutes.
  10. Now, place it on a baking tray.
  11. Preheat the oven to 350°F/180°C. Bake for about 10 - 12 minutes.
  12. Remove it from oven and keep aside.

 

(For Stuffed Bhaji Kulcha)

  1. Take the prepared kulcha and cut it into half.
  2. Heat 2 teaspoons butter in a pan, add 1/4 teaspoon pav bhaji masala, 1 tablespoons coriander and mix it well.
  3. Place the kulcha pieces on it.
  4. Cook for 2 - 3 minutes on medium heat.
  5. Remove it from the tawa and place it on a board.
  6. Add the prepared bhaji on it and spread it evenly.
  7. Garnish with onions, tomato and coriander.
  8. Cover it with another piece of kulcha.
  9. Cut it into half.
  10. Serve hot.