I chose this recipe because, kulchas are everyone’s favourite while dining out, but somehow we don’t cook them at home. You don’t need to wait for your next restaurant visit to bite into a fluffy, crunchy kulcha. With this recipe you will learn how to make yummy stuffed kulchas at home. Don’t pair them with the boring old chole?
Unless you’re from South India, I’m sure you’ve never had bottle gourd or calabash chutney. Yes, our good old lauki! Andhra cuisine has staked claim to sorakaya pachadi or bottle gourd chutney. Try it and I’m sure it will become a hot favourite in your home.
Ingredients (for 5-6 servings)
Kulchas
1 tsp dried yeast
A pinch of sugar
250 gms refined flour and some extra for rolling
A pinch of salt
2 tbsp oil
Filling
1½ tsp oil
1 tsp dried fenugreek leaves (kasoori methi)
1 large onion, finely chopped
2 large potatoes, boiled, peeled and grated
1 tbsp finely chopped fresh coriander leaves
1 tsp finely chopped green chillies
½ tsp salt
Bottle gourd chutney
100 gms bottle gourd
1 tbsp oil + extra for greasing bottle gourds
1 tsp mustard seeds
1 tsp red chilli powder
½ tsp coriander powder
1 tbsp sugar
1 tsp salt
Juice of one lemon
Method:
- For the kulcha dough, soak the yeast with the sugar and 1 tbsp of water for a few minutes, till it becomes frothy.
- Sift the flour and salt into a bowl. Pour in the dissolved yeast and mix it in.
- Add the oil and mix well.
- Gradually add up to 1 cup of water and knead to make a soft, smooth dough.
- Cover and set aside for 1 hour to double its size.
- For the filling, put the oil in a pan on moderate heat. When hot, add the fenugreek leaves.
- Give it a stir, add the onions and sauté, till translucent.
- Mix in the remaining filling ingredients and remove from heat. Set aside to cool.
- To assemble and cook the kulchas, beat the dough down and knead again.
- Divide the dough and filling into 5 portions.
- Roll each dough portion on a lightly floured surface into a 3″ roti.
- Put a portion of filling in the centre and pull the dough up to cover the filling completely. Shape into a ball and press down lightly to make a patty.
- Roll them out again into 5″ round rotis.
- Cover and set aside again for upto 20 minutes(depending on heat conditions) to prove.
- Preheat the oven to 200⁰C.
- Bake in the preheated oven for 10 minutes or till the top turns golden.
- Make the chutney while the kulchas are being prepared.
- Wash the gourds and pat dry. Grease them lightly with a little extra oil.
- Put the gourds under a medium hot grill for about 10 minutes, turning them periodically, till cooked on all sides.
- Remove and when cool enough to handle peel and grate the gourds.
- Put the oil in a pan on moderate heat. When hot, add the mustard seeds.
- When they splutter, add the remaining chutney ingredients, except the lemon juice.
- Cook on low to moderate heat, stirring periodically, till it has the consistency of a thick chutney.
- Remove from heat and mix in the lemon juice.
- Serve the chutney with the stuffed kulchas.
Recipe and Image courtesy: Chef Shipra Khanna, Masterchef India 2 Winner
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