Stuffed Kulcha (Gobhi Paneer Kulcha and Amritsari Aloo Kulcha)

Ingredients for Dough:

• 1 Big Bowl Refined Flour (Maida)
• 1 tbsp Semolina (Suji)
• 2 tbsp Wheat Flour (Atta)
• 1 tsp Sugar
• 1 tsp Dry fenugreek leaves (Kasuri Methi)
• 1 tsp Baking Powder
• 1 tbsp Curd
• 1 tbsp Oil
• Salt to taste

Ingredients for Gobhi Paneer Kulcha:

• 1 Bowl Gobhi (Grated and fried with 1 tsp Cumin Seeds and 1 tsp carom seeds)
• 1 Bowl Paneer (Grated)
• 1 Medium Onion (Chopped)
• 1 Green Chilli (Chopped)
• Coriander Leaves 
• 1 tsp Coriander Powder
• 1 tsp Red Chilli Powder
• Salt to taste

Ingredients for Amritsari Aloo Kulcha:

• 2 Medium Potato (Boiled and Mashed)
• 1 Medium Onion (Chopped)
• Coriander Leaves
• 1 tsp Garam Masala
• 1 tsp Dry Mango Powder
• 1 tsp Carom Seeds
• 1 green chilli (Chopped)
• 1 tsp Red Chilli Powder
• Salt to taste

Method for dough:

1. Mix all the ingredients together and knead a soft dough using lukewarm water as required.
2. Now apply some oil on platform and knead the dough for 10-15 minutes.
3. Now place the dough in the same bowl, cover it with a wet kitchen napkin and let it ferment for 1 hour.

Method of Kulcha:

1. Mix all the ingredients together to make stuffing of both Gobhi Paneer Kulcha and Amritsari Aloo kulcha seperately.
2. Make small ball of dough and roll it like a small circle with rolling pin.
3. Dust some dry flour to avoid sticking.
4. Now put 1-2 tbsp of stuffing in the center.
5. Wrap all the sides of the dough and seal the top point.
6. Now gently press and flatten it. Dust the surface and roll it like paratha.
7. Now place the kulcha over hot tawa and cook on medium flame by flipping it from both sides for few seconds.
8. Apply desi ghee and cook it from both sides until golden brown.
9. Serve hot with chole, chutney etc.