The Happiness Brunch Series – Stuffed Kulchas

Posted on Posted in Recipe

 

How about steaming hot karara stuffed kulchas with a blob of white butter to bring in a beautiful Sunday morning? Sounds good? So let’s bring in the holiday cheer  with a zippy recipe to celebrate yet another happiness brunch.

We have a delicious kulcha memory when we stopped at a small roadside dhaba  on our way to Agra. We had an array of kulchas stuffed with alu, peas and paneer, each served with a generous  knob of fresh white butter and washed it all down with decadent lassi in the all familiar huge brass glass. Aaah!! what bliss that was! We still remember the food coma we went into right after.

Here, we try to recreate that  dhaba magic for you with alu, peas and paneer kulchas.

Ingredients for the dough

  • 2 ½ cups of refined flour aka Maida
  • ½ tsp of sugar
  • 2 pinches of baking powder
  • 3tsps of milk
  • 2tsps of curd
  • Oil
  • Salt to taste

Ingredients for the Alu Kulcha filling

  • 2 large boiled potatoes
  • 2 medium sized onions finely chopped
  • 2 green chillies finely chopped
  • Fresh coriander
  • 2 tsps  chilli powder
  • 1tsp  dhania powder
  • ½ tsp  chaat masala
  • ½ tsp ginger garlic paste
  • Salt to taste

Ingredients for the Peas filling

  • 100 gms of green peas
  • 2 green chillies finely chopped
  • Fresh coriander
  • 2 tsps  chilli powder
  • 1tsp  dhania powder
  • ½ tsp  chaat masala
  • ½ tsp ginger garlic paste
  • 1 tsp besan
  • Oil
  • Salt to taste

Ingredients for the Paneer filling

  • 100 gms of finely crumbled fresh paneer
  • Fresh coriander
  • 2 green chillies finely chopped
  • 2 tsps  chilli powder
  • 1tsp  dhania powder
  • ½ tsp  chaat masala
  • Salt to taste

The Making Of the Dough

  • Pass the maida through a sieve along with salt and baking powder
  • Once that is done,add the milk and curd
  • Add a dash of oil and sufficient water
  • Knead the mixture into a soft dough
  • Once the dough is ready, cover it with a wet muslin cloth so that it doesn’t loose its moisture

Set it aside for at least 20 minutes before you get down to making the kulchas.

 

The Making Of the Alu Filling

  • Mix  all the ingredients together in a bowl
  • Set it aside

The Making Of the Paneer Filling

  • Mix  all the ingredients together in a bowl
  • Set it aside

 

 

The Making of the Peas Filling

  • In a hot kadhai add some oil
  • Add in the green chillies and the ginger garlic paste next
  • Pop in your green peas and the fresh coriander next
  • Add some salt to taste
  • Add a splash of water and give all of this one good mix
  • Cover the kadhai and let the peas cook through
  • Once the peas are cooked,add the besan and give it one good mix
  • Transfer this filling into a plate and then pound it, till a nice homogenous mixture is formed

 

The Making of the Kulchas

  • Divide your dough into 7-8  equal portions
  • Roll out each portion into the size of a poori and place the filling right at the centre

 

 

  • Bring in the edges onto the centre and make a smooth ball
  • Once that is done roll out into a flat disc. Be sure not too roll it too thing

 

  • Preheat your oven to 180 degrees
  • Grease a baking tin with some butter
  • Place your kulcha onto the tin
  • Bake for around 7-8 minutes till they are done and achieve a lovely brown colour
  • In case they are not browned enough after the baking process,you could roast it on a hot tawa till they are evenly browne

Serve them hot with a generous knob of white butter and some spicy pickle of your choice.

 

Happy Sunday!

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