Weekend dinner- Stuffed kulchas

Stuffed kulchas are permanently associated with Sunday evenings in my mind. Since several of these yeasty flatbreads can be made at one time in the oven, they make a great weekend meal, perfect for vegging out in front of the TV or wrapping up for a picnic.

For ten kulchas-

– 2 cups all purpose flour
– 2 cups whole wheat flour
– 1 tsp salt
– 1/2 cup milk
– 1/2 cup water
– 1/2 cup yogurt
– 1 tsp yeast
– a pinch of sugar
– 2-3 tbsp oil
– 1 tbsp of nigella seeds/black sesame seeds/ black poppy seeds

For the filling:

– 1 potato, boiled and peeled
– 1/2 cup cheese of choice ( I like fresh cottage cheese/queso fresco)
– a handful of chopped fresh herbs (cilantro, mint, parsley)
– salt to taste
– 1/4 tsp red chilli powder
– 1/2 tsp garam masala/chat masala/ spice mix of choice
– Mix n match- replace potatoes/cheese with tofu/caramelized onions/shredded cauliflower

– In a large bowl, mix together the flours and salt.
– Mix water and milk together and nuke for ten seconds or so until lukewarm.  Stir in the yeast and sugar and wait for a few minutes until the yeast foams.
– Add the yeast mixture and yogurt to the flour and knead for a few minutes. If wet, add a tbsp of flour at a time, if dry, add a tbsp of water at a time to make a soft dough.
– Place the dough in a greased bowl, cover and let it rise for a couple of hours. (For best results, refrigerate overnight.)
– Mix together all the ingredients for the filling. For best results, the dough and filling should be of the same consistency. If in doubt, err on the side of a dry filling..a wet filling will burst through.

When ready to cook:

-  Preheat oven to 450F. If you have a baking stone, place it on the lowest rack before pre-heating. If not, line the lowest rack with a couple of layers of aluminum foil.
– Pour the oil into a bowl. Take a piece of dough the size of a large lemon, lightly dip it in the oil, and roll out into a 3 inch wide disc using a rolling pin. Place a tbsp of filling in the center of the disc, and lift up the edges and crimp them together on top. Flatten it down again and roll out gently to form a 5 inch round/oval disc. (For step-by-step visuals, go here.)
– Sprinkle a pinchful of seeds on top and press them into the dough.
– Roll out as many discs as would fit on the stone/foil. Quickly open the oven and place the kulchas on the stone. Cook on one side for 3-4 minutes or until well-browned, then flip and cook for 3-4 minutes on the other side.
– Brush with a little oil/butter if you like.

Serve with yogurt, daal, pickles or tea. Kulchas are traditionally made in a wood burning clay oven, but an oven does a decent job. You can also make them on the grill and serve with grilled veggies.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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12 Responses to Weekend dinner- Stuffed kulchas

  1. Emjay says:

    These look so good and sound delicious!

  2. LeendaDLL says:

    look… my neighborhood may be a little iffy sometimes (why blog about the good/regular days?) but all the more need for mental help. and i live just a few blocks from 3 really great hospitals. and there's a vacant house right across the street. why won't you move in next door and bake for me? i'll pay you! and i'm sure i'd make an interesting subject for some kind of paper or another. if not me, one of my neighbors or the regular homeless. c'mon… be a pal… your cooking looks/sounds so good!!

  3. I'm currently stuck in Iowa, so you can easily imagine how I felt after I saw your gorgeous food porn and didn't have anything even remotely close to that. Just gimme some of that! πŸ™‚

  4. Bookmole says:

    Am gonna try these at the weekend. The link shows them being fried – is that good too? And don't move to near Leenda – move to near me! OK, so I am in a whole other country, but you did that once and survived… OK, move near to Leenda. She needs someone to cook for her.

  5. Purplesque says:

    πŸ™‚ Thank you. That vacant house sounds good..does it have a big kitchen? I'll book the next flight out.

  6. Purplesque says:

    The link shows paranthas, which are regular flatbreads made more or less daily in most Indian households. Easier than kulchas. Just knead some dough using whole wheat flour, salt, a dash of oil and water. Then roll them out like mentioned in the post, either plain or stuffed. When shallow fried on a cast iron griddle, these are called paranthas. When puffed on flame, roti.I'd love to live in London for a while..its the city of my childhood dreams. πŸ™‚

  7. bee says:

    gosh, these are sinful. bookmarked.

  8. bee says:

    is there a reason to dip it in the oil?

  9. Purplesque says:

    They brown better, and are less prone to drying out. I've used flour to roll em out too..gives a matte finish. I can't really tell a difference in taste.

  10. julie says:

    oh if only I didn't suck I using yeast, I could make these puffy beauties! They look so professional… even your seeds are evenly distributed.

  11. Purplesque says:

    πŸ™‚ Thanks. You know I keep on thinking..it would be so much fun if we could cook together! I could learn so much from you!

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