Stuffed masala kulicha is a North Indian stuffed kulich recipe. The leavened Maida or refined flour flat breads called kuliches are stuffed with spices and onion and served with channa or pickle.
INGREDIENTS
1. Mix the yeast in lukewarm milk.
2. Cover up, and keep aside for 1 hour.
3. Then add sugar and mix well.
4. Mix together maida and baking powder and seive.
5. Now add salt, hot ghee and curd and mix thoroughly.
6. Then put in the above water and knead to make a dough.
(Put the ghee so the dough won't stick on the hands.)
7. Cover it up, and keep aside for 2 hours.
For the filling :
1. Boil the potatoes, remove the skin and grate or mash.
2. Now add paneer and mix.
3. Then put in all the masalas and mix well.
4. Then make 20 small round balls and keep aside
For the stuffed kulcha :
1. Take each portion of the dough and press it on the
palm and flatten it.
2. Now put one ball of masala on each and roll
into 20 round shaped balls.
3. With a rolling pin, flatten the balls into ½" thick
parathas,and fry them with ghee or oil on a tava.
INGREDIENTS
- Maida 600 gms.
- Fresh curds 4 tbsps.
- Lukewarm milk 1 cup
- Yeast 1½ tsp.(level)
- Sugar 1 tsp.
- Baking powder ½ tsp.
- Ghee 2 tbsps.
- Salt 1 tsp.
- For The Filling :
- Potatoes 500 gms.
- Paneer 200 gms.
- Coriander leaves, chopped ½ cup
- Ginger & green chilies,ground 2 tsps.
- Sugar 2 tsps.
- Lemon Juice 1 no.
- Oil for frying. As required
- Salt To taste
1. Mix the yeast in lukewarm milk.
2. Cover up, and keep aside for 1 hour.
3. Then add sugar and mix well.
4. Mix together maida and baking powder and seive.
5. Now add salt, hot ghee and curd and mix thoroughly.
6. Then put in the above water and knead to make a dough.
(Put the ghee so the dough won't stick on the hands.)
7. Cover it up, and keep aside for 2 hours.
For the filling :
1. Boil the potatoes, remove the skin and grate or mash.
2. Now add paneer and mix.
3. Then put in all the masalas and mix well.
4. Then make 20 small round balls and keep aside
For the stuffed kulcha :
1. Take each portion of the dough and press it on the
palm and flatten it.
2. Now put one ball of masala on each and roll
into 20 round shaped balls.
3. With a rolling pin, flatten the balls into ½" thick
parathas,and fry them with ghee or oil on a tava.
Comments
Post a Comment