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Masala Kulcha recipe is a simple and absolutely tasty kulcha recipe. Pretty easy to make with whatever veggies you have at home, this flat bread can be made with whatever you like.
The stuffed masala kulcha is pretty simple to make. You can have it without the need for any side dish to go with it. You can serve it with simple cool curd or mint yogurt chutney and achar. But if you prefer, serve it with dal tadka, or the Tomato Paneer Recipe-How to make tomato paneer recipe. It’s totally upto you how you would serve this amazing keema paratha recipe.
It is much like how you make the keema paratha recipe, but the only difference is that this masala kulcha recipe is made with the refined flour and the paratha is made with the whole wheat flour. You can either bake it or cook it in a tandoor, or even make it on a tawa. I generally cook lightly on the tawa, and then leave to grill on the oven.
For seeing the step by step instructions how to fill and roll out the paratha, click Mutton Keema Paratha Recipe-Stuffed keema paratha recipe. You will find the pictorial direction in the recipe. It’s the same process like the mutton keema paratha, only difference is that here, we are making with the refined flour.
Let’s get started with the Masala Kulcha recipe, how to make masala kulcha
Masala Kulcha recipe, how to make masala kulcha
- 3 cup maida / refined flour
- 3 tbsp curd / yogurt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sugar
- 2 tbsp oil
- salt to taste
- 2 potatoes boiled and grated
- 2 green chili finely chopped
- 4 tbsp methi leaves / fenugreek leaves
- 4 tbsp paneer grated
- 1/3 tsp red chili powder
- 1/2 tsp garam masala powder
- salt to taste
- Sift through the maida, baking soda and baking powder in a large mixing bowl.
- Add in the yogurt, salt, sugar and oil in it. Mix together all the ingredients well.
- Knead the flour with luke warm water to make a smooth dough like a chapati dough.
- Apply oil to the top of the dough and keep it covered with a damp muslin cloth and keep it at a warm place. Allow it to rest for 3 - 4 hours.
- Knead the dough again to make a smooth dough.
- Mix the potatoes, green chili, methi leaves, paneer, red chili powder, garam masala powder and salt thoroughly in a bowl. This is the filling for the kulcha.
- Take a tennis ball size of dough, roll out into a small circle with the help of some dry refined flour. The middle part should be thicker than the outer part. Place an equal amount of masala filling and bring together all the sides in the centre and seal tightly.
- Roll out the filled dough into a kulcha while dusting with dry flour.
- Bake it or grill in a tandoor. Or alternatively heat oil in a non stick pan and lightly cook the kulcha smearing some butter. Transfer this to the oven grill and grill it till done.
Until next time,
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