Jun 2, 2009

* Masala Kulcha *

4 cups whole-wheat flour
2 tbsp melted ghee
4 tbsp thick curds
1 cup lukewarm milk
1 tsp fresh yeast
1 tsp sugar
1/2 tsp kalonji
Salt to taste
1/2 cup all-purpose flour
Mix together for the filling:
2 cups boiled and mashed potatoes
1 cup mashed cottage cheese
1 tsp ginger-green chillies paste
2 tbsp chopped coriander
1 tsp roasted cumin powder
1/4 tsp amchoor powder
Pinch of turmeric powder
2 pinches ajwain
Pinch of coarse pepper powder

Dissolve the sugar in the milk and gently stir in the yeast. Cover and keep aside for 1 hour.
Sift the whole-wheat flour and salt. Rub in the ghee. With oiled hands (the dough can get sticky), gently mix in the milk and curds to form a medium stiff dough. Add water only if required. Cover with a plastic wrap and keep aside for 2 hours.
Punch the dough back, and knead thoroughly with oiled hands. Make thick kulchas using the filling, and roll out using plenty of maida for dusting (since the dough will be sticky).
Sprinkle one side of the kulchas with kalonji and press lightly to stick. Roast the kulchas using oil as required.
Serve hot with a gravy dish and raita.

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