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Dinner lunch

(20) Stuffed Kulcha

Roasted stuffed flatbread

Make 12 Kulchas

Ingredients

1 bowl (250 gms.)wheat flour

1/2 tsp.salt

1tbsp.sesame (til)seeds

2 tbsp curd(dahi)

2 tbsp.oil

130 ml water

For stuffing:

1 cup grated cheese

Chat masala

Method:

1)In one big mixing bowl add all ingredients for making dough and knead for 2 mins.

2) After pouring 1 tsp.oil on dough knead for 1 min. more.

3) Cover the dough and allow it to rest for 30 mins.

4) With the help of rolling pin roll tennis ball sized dough into round flat bread.Now put 1/12 th of grated cheese in the centre, sprinkle chat masala over it. Make it into ball by pinching all sides together,gently press to flatten and once again roll into flat round bread(kulcha).

5) Apply water on upper side of kulcha with fingers or brush

6) Flip upper side on hot tawa so that kulcha stick to tawa .

7) Roast upper side of kulcha directly on flame.

8) once upper side roasted,put the tawa again on flame so that lower side starts cooking on tawa.

9) same way roast all kulchas and apply pure ghee or buuer on it

10) Enjoy kulcha with any curry of your choice.

List of my other recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

4 replies on “(20) Stuffed Kulcha”

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