These kulcha recipes are for street food lovers.😍

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.

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.