Stuffed Vegetable Kulcha
Servings - 2 - 3
INGREDIENTS
Dry yeast - 2 teaspoons
Sugar - 1 teaspoon
Warm water - 60 milliliters
All purpose flour - 290 grams
Salt - 1/2 teaspoon
Water - 110 milliliters
Oil - 2 teaspoons
Oil - 1 1/2 tablespoons
Cumin - 1/2 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Onions - 75 grams
Carrot - 80 grams
Green peas - 80 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Boiled mashed potatoes - 450 grams
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Nigella seeds - to taste
Dry fenugreek - to taste
Butter - for brushing
PREPARATION
1. In a mixing bowl, add 2 teaspoons dry yeast, 1 teaspoon sugar, 60 milliliters warm water and mix it well.
2. Rest the mixture for 5 minutes.
3. Add 290 grams all purpose flour, 1/2 teaspoon salt, 110 milliliters water and knead it into a smooth soft dough.
4. Add 2 teaspoons oil and tuck the dough well.
5. Rest the dough for 2 hours.
6. Heat 1 1/2 tablespoons oil in a pan, add 1/2 teaspoon cumin and stir well.
7. Add 1 teaspoon ginger, 1 teaspoon green chili and saute for 1 - 2 minutes.
8. Then, add 75 grams onions and fry till translucent.
9. Now, add 80 grams carrot, 80 grams green peas and mix it well.
10. Saute the veggies for 7 - 10 minutes.
11. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
12. Then, add 450 grams boiled mashed potatoes and mix it well.
13. Cook for 5 - 7 minutes.
14. Add 1/2 teaspoon garam masala, 2 tablespoons coriander and mix it again.
15. Take a ball from dough and flatten it with the help of your finger tips.
16. Now, place some prepared stuffing on it.
17. Roll it into a ball.
18. Add some nigella seeds and dry fenugreek leaves on top of it.
19. Flatten it again with the help of your finger tips to make a naan. (See Video)
20. Place it on a hot tawa and cook for 15 - 20 seconds.
21. Remove it from tawa and place it on a baking tray.
22. Preheat the oven to 350°F/180°C. Bake for 5 - 6 minutes or until it turns golden brown in color.
23. Remove it from oven and brush it with butter.
24. Serve hot with chole.
