Kulcha was brought to India by the Mughals. The word “Kulcha” is Arabic and means “pillow like bread.” The history of Masala Kulcha is said to date back to the times of Emperor Shah Jahan. With time, the bread became popular in different parts of North India, especially Punjab.
Now, this recipe is enjoyed by people from different corners of the nation and outside the borders. The bread is such that it can be devoured with any gravy, be it veg or non-veg. The soft texture, a bit spicy yet subtle flavors, and the amalgamation of buttery and smoky taste all sum up, forming a delectable dish.
You can get Masala Kulcha in any North Indian restaurant, although not every time there is an urge to go out and eat. Hence, preparing it at home and enjoying the kulcha while watching a favorite movie becomes the best plan. Make it, serve it to all, and savor each bite of the recipe.
Let us go through the list of ingredients and the procedure for making stuffed Masala Kulcha at home.
Masala Kulcha Recipe
Equipment
- 1 Induction Cooktop
- 1 Tawa
Ingredients
For the Stuffing
- 1 ½ cup Paneer crumbled or grated
- 6 – 7 Cheese Slices optional
- 3 Potatoes medium
- 3 cups Mushroom finely chopped; optional
- 2 tsp minced Garlic
- 1 ½ tsp Red Chili Powder or according to heat tolerance
- 3 tbsp Coriander leaves finely chopped
- 4 Green Chilis finely chopped
- 2 tsp Aamchur Powder
- Salt to taste
For the Dough
- 2 ½ cups Maida or All-purpose Flour
- 1 ¼ tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Curd or Yogurt
- 2 ½ Sugar or to taste
- Salt to taste
- 4 tsp Vegetable Oil or Butter
- Warm Water
Other Ingredients
- 1 Carrot grated
- 3 tsp Sesame Seeds
- 3 tbsp Coriander Leaves Chopped
- Butter
Instructions
Prepare the Dough
- First, take a large mixing bowl, and to this, add the maida or all-purpose flour, baking soda, baking powder, salt to taste, and sugar.
- Mix all the dry ingredients nicely and then add the curd or yogurt and oil to it.
- Bring everything together and mix them nicely.
- Now, add warm water in small quantities and knead the flour.
- Keep on kneading until a smooth and supple dough ball is formed.
- Cover the dough ball with a damp kitchen towel and keep it aside to rest for about 2 ½ hours.
Prepare the Stuffing
- For the stuffing, wash and boil the potatoes until cooked through nicely.
- Peel them and keep them side.
- Next, chop the mushrooms finely.
- Heat a pan and add oil.
- Add the mushrooms and cook them until done.
- Transfer them into a mixing bowl.
- In the same bowl add the potatoes.
- Mash the potatoes and then mix it with the mushrooms.
- To this, add the crumbled paneer, cheese slices (tear them into small pieces), red chili powder, chopped green chilis, chopped coriander leaves, minced garlic, and salt to taste.
- Mix all the ingredients together and then add the Aamchur powder.
- Mix again nicely and then take a taste test.
- When done, keep it aside.
Prepare the Masala Kulcha
- Before starting with the kulcha, peel and grate the carrot. Keep it aside.
- Now, make 8 dough balls from the prepared dough.
- Take one dough ball and make a bowl-like structure with the help of the fingers and then stuff it nicely with the prepared filling.
- Brush a little water at the edges and bring them closer. Close it nicely and pinch the closed end so that the stuffing does not come out.
- Now roll the dough ball between the palms and then place it on the rolling board.
- On the stuffed dough, sprinkle some grated carrot and sesame seeds.
- Press them down a little with the fingers so that they stick properly.
- Now, roll the dough into a circular or oval-shaped kulcha. Be gentle with the rolling.
- Do this with all the other dough balls.
- Now, take a tawa and place it on a flame. Keep the flame on medium.
- Brush the other side (one that has no sesame seeds) of the kulcha with water.
- When the tawa is hot, place the kulcha on it and cover it with a lit. keep the flame on low.
- After about 1 minute, remove the lid, flip the tawa, and cook the top part of the masala kulcha directly over the flame. Keep the flame on medium and continue to move the tawa so that it does not burn.
- When done, scrape the kulcha from the tawa and place it on a plate.
- Brush the Masala Kulcha nicely with some butter.
- Do this with the rest of the kulchas.
Garnish
- Garnish the Masala Kulchas by sprinkling some chopped coriander leaves.
There you go! The yummy Masala Kulcha is ready to be served.
Pair it with lamb curry, paneer butter masala, or any other Indian gravy of choice. Dip the kulcha in the luscious gravy, scoop up some of it, and relish the bite along with some sliced onion.
This is one such recipe that can be enjoyed whenever you feel like eating something good and savory. Pack it in lunches or sit back at home reveling a plate of nice food.
Happy Cooking!