Stuffed Cheese Kulcha.

Hello lovely folks! 😊

Warm greetings!

Glad to meet you here again with one more beautiful delicacy – Stuffed Cheese Kulcha. β™₯️

Kulcha is one of the most popular Indian bread. Mostly it is considered as a Punjabi delicacy. Who won’t love those mouthwatering Amritsari Kulchas with a dollop of fresh butter on the top. Stuffed punjabi Kulchas have wide varieties like Aalu (potato) Kulcha, Paneer ( cottage cheese) Kulcha etc. Kulcha is very popular dish in Avadhi cuisine also. Kulcha Naahari and Gilaami Kulche are quite popular sorts of Avadhi Kulchas. The origin of Kulchas is found in Iranian cuisine though.

Kulcha is one of the most cherished Indian breads at my home too. Specially whenever I make Stuffed cheese Kulcha for family, friends or guests, it remains a big hit. My big thanks to a brilliant baker and blogger Mukulika Sengupta whose recipe I have seen and followed first for making Chesse Kulcha. The base idea of this recipe is adoped from her post only and then I have made several changes in ingredients and method. Kulcha are traditionally made in tandoor but I mostly bake them in oven.

Sharing my method of making Stiffed Cheese Kulcha. This is a no fail recipe. Give it a try and more than sure, you gonna love it forever.

Category – Main course.
Preparation time – 30 minute.
Proofing time – 1.5 to 2 hours.
Baking time – 8 to 10 minutes.

Ingredients :

All purpose flour – 2 cups.
Milk – approx 1 cup.
Milk powder – 2 TBSP
Active yeast – 1/2 TSP.
Sugar – 2 TSP.
Butter – 2 TBSP ( + for applying over top).
Corinder leaves – 1 TSP ( finely chopped).
Sesame seeds – 1TSP .
Nigella seeds – 1 TSP.
Salt to taste

For filling :

Mozzarella Cheese – 1 cup ( grated).
Green chillies – 1 TSP ( finely chopped).
Coriander leaves – 1 TSP ( finely chopped).
Chaat Masala – 1 to 2 TSP ( or as per taste).

Directions :

Take one cup milk and boil it till gets warm. Add 2 TSP sugar in it and give it a stir.

Now in a big sized bowl, take all purpose flour. Add salt to taste and 2 TBSP milk powder. Mix everything well.

Sprinkle 1/2 TSP active yeast over it and now pour warm milk into the flour. Start kneading the dough. Knead for 2/4 minutes and then add melted butter into it. You can add olive oil or any vegetable oil instead. But for making kuchla, I would suggest to add butter for better taste. Knead it very well for at least 12/15 minutes. The consistency of your dough should be softer than our regular roti/chapati dough. You can add warm water to adjust the consistency.

Place your dough in a big sized greased bowl and turn it to cote. Cover it completely with a damp cloth. Place this bowl in a warm place.. like near your gas or in the oven.

It will take 1.5 to 2 hours for proofing. Depends on temperature. Within 1.5 to 2 hours, your dough will rise and get almost doubled in size.

Meanwhile grate mozzarella cheese and transfer it in a bowl. Add finely chopped green chillies, finely chopped coriander leaves and chat masala and mix everything nicely using a fork very gently.

Now come back to your risen dough. Punch it out with your knuckles and reduce again.

From this dough you can make 4 to 6 Kulchas. Divide your dough in 4 to 6 parts as per the size you want to have. Make rould balls out of them.

Take one ball, place it on a flat surface, dust it with all purpose flour and start rolling it with help of rolling pin.

Devide the stuffing too according to number of the kulchas you are planning to get. Make a little circle by rolling your dough-ball and put 1/6 portion ( as I have made 6 balls ) of cheese stuffing in the centre. Combine the edges and seal the stuffing completely in the dough.

Dust the stuffed dough again and roll it as thin as you can. Make sure your stuffing is not peeping out of your rolled kulcha.

Apply water nicely all over the top. Sprinkle sesame seeds, nigella seeds and finely chopped coriander over it and pat them a little so that they get sticked to the kulcha nicely.

Transfer your kulcha in your baking tray. Repeat the same process with rest of the dough. I could bake two kulchas together at a time in one batch. It depends on the size of your kulcha and your baking tray.

Bake your kulcha on 200 degree temperature for approx 8 to 10 minutes or until its top gets golden brown colour. Again, baking time and temperature may very according to the size of your oven.

Take your baked Kulcha out of oven. Apply butter over it generously. Serve hot.

4 thoughts on “Stuffed Cheese Kulcha.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s