Serving: 10 pieces |Type: Roti
Ingredients:
Dough
| Wheat flour | 3 cup |
| Salt | To taste |
| Water | 1 ½ to 1 ¾ cups |
| Oil | 1 tbsp |
Stuffing
| Purple cabbage (chopped) | 2 cups |
| Onion (chopped) | 1 |
| Tomato (chopped) | 1 |
| Green chili (thinly cut) | 2 |
| Turmeric | A pinch |
| Chili Powder | 1 tbsp |
| Garam Masala | 1 tsp |
| Coriander Leaves | few |
| Oil | 3 tbsp |
Method:
- Mix everything for the dough and keep it aside.
- For stuffing, in a pan heat oil, add onion and green chilli, sauté with salt and turmeric.
- Then add tomato and sauté well.
- Then add the cabbage, chilli powder and cook for few minutes.
- Then add garam masala and coriander leaves and take it off heat.
- Now make a lemon size ball with the dough.
- Roll out 2 balls into 2 small circle.
- Lay one circle down first and then spread the stuffing on the top, leaving a few a centimeter free around the outer edge.
- Then place the second circle on top of the stuffing.
- Then press the top circle down in the center, then close it properly on the outer edge, without any air pockets
- Then roll out the whole thing into a bigger round.
- Then heat a tawa, then cook the kulcha evenly on both sides with some ghee or oil.
- Serve it hot with either any side dish or raitha.
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