These stuffed kulcha recipes are for street food lovers.😍

Stuffed Chole Kulche

Servings - 2 - 3

INGREDIENTS
Chickpeas - 300 grams
Water - 600 milliliters
Warm water - 50 milliliters
Yeast - 1 tablespoon
Sugar - 1 tablespoon
All purpose flour - 400 grams
Yogurt - 70 grams
Salt - 1 teaspoon
Butter - 50 milliliters
Water - 100 milliliters
Water - 700 milliliters
Salt - 1 teaspoon
Boiled potatoes - 100 grams
Onions - 100 grams
Tomato - 100 grams
Green chili - 1 tablespoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala -1 teaspoon
Lemon juice - 1 1/2 tablespoons
Salt - 1 teaspoon
Tamarind chutney - 35 milliliters
Coriander - for garnishing

PREPARATION
1. In a bowl, add 300 grams chickpeas, 600 milliliters water and soak for 6 - 8 hours.
2. In a mixing bowl, add 50 milliliters warm water, 1 tablespoon yeast, 1 tablespoon sugar and mix it well.
3. Rest the mixture for 10 minutes.
4. Add 400 grams all purpose flour, 70 grams yogurt, 1 teaspoon salt, 50 milliliters butter and mix it well.
5. Then, add 100 milliliters water and knead it into a smooth soft dough.
6. Rest the dough for 2 hours.
7. Take a pressure cooker, add soaked chickpeas, 700 milliliters water, 1 teaspoon salt and cover it with lid.
8. Cook until you hear 4 whistles.
9. Open the lid and remove it from heat.
10. Drain the chickpeas and transfer this into a bowl.
11. In a mixing bowl, add soaked chickpeas, 100 grams boiled potatoes, 100 grams onions, 100 grams tomato, 1 tablespoon green chili, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, 35 milliliters tamarind chutney and mix all the ingredients well. Keep aside.
12. Take a ball from dough and flatten it with the help of your fingers.
13. Place it on a baking tray.
14. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes or until golden.
15. Remove it from oven.
16. Place it on a board and cut it into half to make a pocket for stuffing. (See Video)
17. Add the prepared chole in it.
18. Garnish with coriander.
19. Serve.

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.