KULCHA..

Ingredients
Refined flour (maida) 2 cups

Salt to taste

Soda bicarbonate 1/4 teaspoon

Yogurt 2 tablespoons

Milk 2 tablespoons

Oil 3 tablespoons

Onion seeds (kalonji) 3/4 teaspoon

Butter 2 tablespn

Method

Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Place dough on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm. Preheat oven to 220C. Place kulchas on a greased baking tray and bake in the preheated oven at 220C for about six to eight minutes. Brush the hot kulchas with butter and serve immediately.

PANEER KHULCHAS

Makes 5 khulchas.
1 cup whole wheat flour

1 teaspoon (5 grams) fresh yeast, crumbled

a pinch sugar

½ teaspoon salt

To be mixed into a paneer stuffing

½ cup low fat paneer, crumbled

1 green chilli, finely chopped

¼ teaspoon turmeric powder (haldi)

¼ teaspoon kasuri methi (dried fenugreek leaves)

3 tablespoons chopped coriander

salt to taste

For the khulcha dough
1. Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.

2. Combine all the ingredients in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).

3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx.15 to 20 minutes).

4. Press the dough lightly to remove the air.

5. Divide the dough into 5 equal portions. Keep aside.

How to proce
1. Roll out one portion of the khulcha dough into a 50 mm. (2") diameter circle.

2. Place one portion of the paneer stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly.

4. Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour.

5. Cook on a non-stick pan, using a little oil, until both sides are golden brown. The khulchas should puff up like phulkas.

6. Repeat with the remaining dough and stuffing to make 4 more khulchas.

7. Serve immediately

Tips
You can use ½ teaspoon of dried yeast dissolved in lukewarm water instead of fresh yeast for the above recipe.

If the dough is fermenting quickly, refrigerate it till you require it.