Makes: 8
Ingredients:
500 gm plain flour (maida)
1/2 cup clarified butter (desi ghee)
200 gm potatoes (peeled and grated)
175 gm cauliflower (washed and grated)
2 Tbsp. cottage cheese (grated)
2 tsp ginger (chopped)
1 Tbsp. coriander (fresh and chopped fine)
1 tsp coriander (seeds, broiled and crushed) | Tbsp. green chillies (deseeded and chopped) 1/4 cup onion (chopped)
1 tsp black pepper powder
1 tsp dried pomegranate seed powder (anaardaana) 1 tsp cumin seeds
1 tsp carom seeds
1 tsp dried fenugreek leaves
1 tsp garam masala
salt to taste
Method :
Mix all the Ingredients: except the salt, plain flour and clarified butter in a bowl and divide it into 8 equal portions.
Sieve the refined flour with salt into an open stainless steel platter (paraat). Pour some water in the sieved refined flour and start mixing till a soft dough is made. Keep aside this dough for about 30 minutes covered with a moist cloth. Add half the clarified butter, knead again and cover and keep aside the dough for another 10 minutes. Now, make eight balls from the dough and put aside for about 5 minutes. Now, put the balls on a floured surface one by one and go on flattening with a rolling pin into round discs of about 4-5 inch diameter. Put some filling in the middle of each such round disc, enfold the filling and then seal the edges. Flatten the disc again with a rolling pin, taking care not to let the filling ooze out. For cooking, one can either use a tandoor or an oven. In a tandoor, place the flattened disc on a cushioned pad and stick inside a moderately warm tandoor. Let the disc bake for 2-3 minutes and then take it out with tongs. While using an oven, place the disc on a greased baking tray and let it bake for about 10 minutes. After removing the baked kulcha, apply clarified butter or butter and serve hot.
