Whole-wheat Kulcha Recipe with Green Peas Stuffing
She has always been a foodie, she can talk endlessly about food. She writes on MerryTummy - a collection of easy to exotic recipes. She grew up helping her mother in the kitchen which was instrumental in developing her basics and knowledge about spices. When she was getting married, she was told - 'a way to man's heart is through his stomach', but she felt it is important to keep his heart healthy too; thus she likes to eat right and choose the healthy substitutes. Apart from cooking, she loves to travel and try out different cuisines with her partner.
This kulcha recipe is prepared with whole-wheat flour and has a healthy stuffing of green peas. It also contains a host of healthy spices and herbs, which aid digestion and clear out the respiratory tract.
For the dough
- 2 cups whole wheat flour + 1/2 cup for dusting
- 6 tablespoon curd
- 1/2 teaspoon yeast
- 2 tablespoons oil
- 1/2 cup warm water
- 1/4 teaspoon baking powder
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon carom seeds/ajwain
- Ghee for kulchas
- 2 cups green peas, fresh or frozen
- 2 tablespoon oil
- 1/4 teaspoon asafoetida/hing
- 1 tablespoon grated ginger/adrak
- 2 tablespoon coriander leaves
- 2 Green chillies chopped
- 1 teaspoon cumin/jeera
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric/haldi
- 1 tablespoon coriander powder/dhaniya
- 1 tablespoon lemon juice
- 1 tablespoon gram flour/besan
- Salt – to taste
In a large bowl mix all the dry ingredients. Add water, oil and yogurt. Knead the dough to a semi-soft lump. Cover the dough with a wet towel and set aside in a warm place for at least 45 minutes.
Take the dough and beat the air out. Muddle again and set aside for 10-20 minutes.
Next, heat oil in a pan and aseofetida and cumin. Let te cumin seeds splutter.
Add turmeric powder, coriander powder, green chilli, ginger paste, red chilli powder and peas. Mix well. Cook covered for 8-10 minutes or until the peas are cooked. Mix and try to mash the peas.
Once the peas are cooked, add the lemon juice, coriander leaves and gram flour. Mix well and let it cool.
Make lemon-sized balls of the dough and form thick discs. Roll the discs and place the filling in the centre. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat kulchas.
Heat an iron griddle/tava/pan and cook the kulchas with generous dabs of ghee on both sides.
For more authentic taste, use all purpose flour/maida instead on whole wheat flour. Or use both in half quantities.
It is important to keep the dough to rest for at least 45 minutes. This will make sure that thd raising agents reacts.
Even aloo and paneer can be mixed with peas to stuff.
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*Images courtesy: © Shweta Agrawal