Try These Mouth-Watering Kulcha Sandwich Recipes!🤤

Rajma Kulcha Sandwich

Servings - 2 - 3

INGREDIENTS
Kidney beans - 350 grams
Water - 1 litre
Water - 800 milliliters
Salt - 1 teaspoon
Yeast - 1 tablespoon
Sugar - 1 teaspoon
Water - 30 milliliters
All purpose flour - 250 grams
Water - 100 milliliters
Oil - 2 teaspoons
Oil - 1 teaspoon
Grated paneer - 100 grams
Onions - 130 grams
Bell pepper - 100 grams
Tomato - 50 grams
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Mixed herbs - 1 tablespoon
Coriander - 2 tablespoons
Mozzarella cheese - to taste
Oil - for brushing and grilling

PREPARATION
1. In a bowl, add 350 grams kidney beans, 1 litre water and soak for overnight.
2. Take a pressure cooker, add the soaked kidney beans, 800 milliliters water, 1 teaspoon salt and mix it well.
3. Cove it with lid and cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. In a mixing bowl, add 1 tablespoon yeast, 1 teaspoon sugar, 30 milliliters water and mix it well.
6. Rest the mixture for 5 minutes.
7. Add 250 grams all purpose flour and mix it well.
8. Add 100 milliliters water and knead it into a dough.
9. Then, add 2 teaspoons oil and tuck the dough well.
10. Add 1 teaspoon oil on top of it and rub it with your fingers.
11. Rest the dough for 30 minutes.
12. In a mixing bowl, add the boiled kidney beans, 100 grams grated paneer, 130 grams onions, 100 grams bell pepper, 50 grams tomato, 1 teaspoon garlic, 1 teaspoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 tablespoon mixed herbs, 2 tablespoons coriander and mix all the ingredients well.
13. Take a ball from dough and flatten it with the help of a rolling pin.
14. Place it on a baking tray.
15. Preheat the oven to 400°F/200°C. Bake for 10 - 12 minutes.
16. Remove it from oven.
17. Place it on a board.
18. Add some mozzarella cheese on top of it.
19. Add the prepared kidney beans mixture on it and spread it evenly.
20. Again add some mozzarella cheese.
21. Cover it with another kulcha.
22. Place it on a grill machine.
23. Brush it with oil.
24. Cover the lid and grill for about 5 - 6 minutes.
25. Open the lid and remove it from heat.
26. Cut it into half.
27. 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.