Eleven years ago, as a bride, when I was asked to make my first presence in my Hubby's kitchen pad I had noticed few plates, brand new Belan- Chakla (Rolling pin- Board) and few utensils. Rest of the kitchen was looking like a storage boxes go down. He was practically living on Home Delivery service. So all the plastic containers were scattered around, I quickly started cleaning and arranging the white plastic containers. Many went out of the window within an hour. Hubby sheepishly asked if I can make chapatis? I assured him he will get it on the table soon but not tonight ! Next day I took my maid's help who was a very good cook. I learnt the art of making round chapatis from her. Thank you Kohinoor :-)
Today I have come a long way as I am good at making many stuffed flatbreads /parathas and kulchas too. I had asked my friends on Facebook what should I post next guess what ?? 90% said Kulcha Stove Top Method !! I just did a minor change after watching a television show ( Sanjeev Kapoor ke Kitchen Khiladi) where once the chef added Soda instead of baking soda for instant fizz.
2 cups All purpose flour
3 tbsp Curd
1/2 cup Club Soda ( Kinley's)
1/4 Carom seeds
3 tbsp cooking Oil
Water to knead the dough
1/2 tsp Salt
1 cup grated Paneer /Cottage cheese
2 Boiled Potatoes, grated
2 Green chillies, finely chopped
1 1/2 tsp Chat Masala
1/2 tsp Red chilly powder
1/4 tsp chopped Ginger
1/4 cup fresh Mint leaves, chopped
Salt to taste
Sieve together flour and salt in a mixing bowl. Add curd, carom seeds, cooking oil and mix thoroughly. Add soda (be sure to see lots of small bubbles or else you have to add baking soda), water little by little and start kneading the dough.
If the dough is little sticky you may have to add another tbsp of oil to make it a soft dough. Knead it for another 5 mins as it would yield softer kulchas. Let this rest for 1/2 hour by covering it with a damp cloth.
Mix crumbled paneer along with all the items under "filling ingredients". Combine well and keep aside.
Divide the dough into 10 -12 equal parts and dust the kitchen counter with flour. Roll each dough between your hands to form a smooth ball. Make a depression in the center of each ball of dough, add 2 tps of paneer mixture, shape into a round ball and making sure the stuffing is not exposed.
Now flatten it slightly by pressing down on it with the palms of your hand (if you are unable to stretch it by your hands then you can use rolling pin). Remember the size of kulchas are small. Sprinkle some carom seeds and chopped mint leaves and press gently. Repeat with remaining dough.
Heat a wide mouth, heavy and round based Kadhai, wet your hand and pat a little water on one side of the kulcha and stick it to the inner side of the Kadhai.
Flip the Kadhai upside down so that kulcha is exposed to direct flame. Within seconds you will see tiny browns spots on top, just when you see it is cooked evenly, remove from the fire and keep aside.
Brush the piping hot Kulchas with melted desi ghee /butter for instant serving or transfer to a cloth lined casserole for later use. Kulcha is at its best when hot.