Ingredients
Units
Scale
- Ingredients for Stuffing:
- 1 cup finely-chopped onion
- 1/2 Tbsp. ajwain (carom seeds)
- Kosher Salt, to taste
- 1/2 Tbsp. Kashmiri red chili powder
- 1/2 Tbsp. turmeric
- 1/2 Tbsp. freshly ground coriander seeds
- 1/2 Tbsp. freshly ground cumin seeds
- 1 Tbsp. grated ginger
- 1 Tbsp. grated garlic
- 1 Tbsp. chopped jalapeños, no seeds
- 1/2 Tbsp. roasted and freshly ground fennel seeds
- 1/2 Tbsp. dry mango powder (amchur)
- 1/4 tsp. asafœtida powder
- chopped cilantro leaves
- 1/2 cup grated Polly-O low moisture mozzarella cheese
- ***
- Ingredients for Dough:
- heaping 3/4 cup Grand Teton Ancient Grain einkorn flour
- 1 2/3 cups Antimo Caputo Chefs Flour
- 4 Tbsp. whole milk plain yogurt, TFD strongly prefers Brown Cow brand
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 cup water - for kneading, add more if required
- 2 1/4 tsp. sugar
- 3/4 tsp. kosher salt
- 2 1/2 Tbsp. ghee
- some oil or ghee or butter for roasting
- extra flour - for dusting
- 1 to 2 Tbsp. ajwain seeds or sesame seeds
- ***
- Ingredients for Flavored Butter:
- 1 cup soft butter, TFD prefers KerryGold salted
- 1 Tbsp. mint chutney
- 1 tsp. dry mango powder (amchur)
- 1 Tbsp. Hirshon garam masala or a good store-bought blend
- ***
- Garnish:
- chopped cilantro, flavored butter, chutney(s)
Instructions
- Prepare the Onion Filling: Mix chopped onions, salt, ajwain, red chili powder, turmeric powder, coriander powder, cumin powder, ginger, garlic, green chilies, roasted fennel seeds, asafœtida, and dry mango powder in a bowl. Let it rest for a while to release excess water. After resting, place the mixture in a cloth or strainer and squeeze out the extra water. Add chopped coriander and grated cheese. Mix well and set aside.
- Make Flavored Butter: In another bowl, mash soft butter and mix it with mint chutney, dry mango powder, and garam masala powder until combined. Set it aside.
- Prepare the Dough: Mix the all-purpose flour, salt, sugar, baking powder and baking soda in a bowl. Make a well in the center. Add the yogurt, oil, ajwain seeds and water. Begin to mix the flour with the liquids first and then start to knead. Make a smooth, soft and supple dough. In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough rest for 2 hours.
- Shape the Kulchas: After resting, knead the dough again. Divide it into equal parts and roll each piece into a flat disc with thicker centers and thinner edges. Put a portion of the onion-cheese filling in the center of each disc. Fold the edges to seal the stuffing inside and shape it into a ball. Gently flatten the ball.
- Cook the Kulchas: Roll out the stuffed dough into flatbreads. Heat a tawa (griddle) with a thin film of ghee and cook the kulchas on both sides until golden brown spots appear. For an extra smoky flavor, you can flip the kulchas directly onto the flame for a few seconds.
- Serve: Transfer the kulchas to a plate, brush with flavored butter and top with chopped cilantro. Serve hot with more flavored butter and a main dish of curry plus one or more chutney types (TFD prefers both mint and tamarind). How to store leftovers? Keep them in an airtight container in the fridge for 2-3 days. Reheat on a tawa or oven. You can also freeze uncooked kulchas. Thaw before cooking.