Gobi Kulcha

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon yoghurt
• 1 egg (beaten)
• 1 tablespoon ghee
• 1 tablespoon semolina
• salt to taste
• 1/2 cup water (room temperature (approx.))
• 1 tablespoon ghee
• 2 teaspoon coriander seeds
• 1/2 teaspoon carom seeds ((ajwain))
• 1 tablespoon ginger (grated)
• 1 medium onion (diced finely)
• 2 to 3 green chillies (finely chopped)
• 1 1/2 cups cauliflower florets (grated)
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon dry mango powder
• 1/2 cup methi leaves
• chopped coriander leaves (chopped)
• Salt to taste
• Sesame seeds (white or black)

Instructions

1. 1

   --- Prepare the dough: ---

2. 2

   Prepare the dough: In a wide bowl, add both the flours, salt, yoghurt, beaten egg, and ghee. Mix all till it resembles coarse breadcrumbs.

3. 3

   Prepare the dough: Start to add water and knead till smooth and a little tight. Coat the dough with some more oil and cover and keep aside for at least an hour or two.

4. 4

   --- Prepare the stuffing: ---

5. 5

   Prepare the stuffing: Heat ghee in a kadai or wok.

6. 6

   Prepare the stuffing: Add in the coriander seeds, ajwain, ginger, green chillies and onion. Sauté this until the raw smell of ginger is gone.

7. 7

   Prepare the stuffing: Add the grated cauliflower, fenugreek leaves, salt and all the spice powders - Sauté this on a medium flame until all the excess moisture is gone - this takes time and so ensure to cook through well until no liquid.

8. 8

   Prepare the stuffing: Mix in the chopped coriander and cook for another 2 to 3 minutes.

9. 9

   Prepare the stuffing: Switch off and keep it aside OPEN. (If you close it with the lid, then the steam will fall back like water and make the stuffing wet again)

10. 10

    --- Stuff and shape dough balls: ---

11. 11

    Stuff and shape dough balls: Divide the rested dough into equal-sized dough balls and keep it covered for another 15 minutes.

12. 12

    Stuff and shape dough balls: After 15 minutes, take one dough ball, flatten it lightly with a rolling pin or hand, and stuff approx. 2 tablespoons of filling in the middle.

13. 13

    Stuff and shape dough balls: Bring together the ends, pinch it to close, twist it, and then gently stuff that portion in the middle of the dough ball.

14. 14

    Stuff and shape dough balls: Keep it covered and stuff all the other remaining dough balls similar way.

15. 15

    --- Prepare the stuffed kulcha: ---

16. 16

    Prepare the stuffed kulcha: Keep the pan on medium flame - so it is ready by the time you roll one

17. 17

    Prepare the stuffed kulcha: With a rolling pin, start to flatten the stuffed dough ball with some sesame seeds sprinkled in the middle. TIP: Before you start to roll the kulcha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the stuffed kulcha neatly.

18. 18

    Prepare the stuffed kulcha: Place the rolled-out kulcha on the hot Tawa on medium flame (you can start rolling the next one while this gets cooked, but keep an eye)

19. 19

    Prepare the stuffed kulcha: Once you see the air bubble puffing up, use a tong and roast it on an open flame. Flip a couple more times aiming at the areas that need to be roasted and aim for a slightly charred look.

20. 20

    Serve: Remove from flame and rub ghee immediately. Serve hot with yoghurt dips, curries, pickles etc.