VEG MINI TAVA KULCHAS & CHICKEN MINI TAVA KULCHAS WITH LAUKI PUDINA RAITA

Method for making Dough

• In a deep plate, sieve the two flours with salt, soda-bi-carb and baking powder
• Whisk the milk, curds, sugar with 3 tablespoons of warm water
• Make a depression in the centre of the flour, add 1 tablespoon of oil, mix well, add the milk-curd – water mixture, knead to a soft pliable dough
• Apply remaining oil all over the dough, cover with a damp muslin cloth and let it rest for about an hour

Method for making filling

• Drain the soaked chana dal and grind it to a paste (not very fine)
• Heat oil in a non-stick pan, add chopped onions and saute till golden
• Add the chopped methi/dill leaves and continue to saute for 2-3 minutes
• Add all the dry masalas (except Amchur/lemon) and the chana dal paste along with the ginger-chili paste
• Cook on a low flame stirring intermittently, add the amchur/lemon and salt, mix well
• When it becomes a smooth pliable mixture, put off the flame, taste and adjust seasoning and keep aside
• If using paneer, follow all the above steps however, just mash the paneer with your hands, don’t grind it unlike the soaked chana dal

For assembling Kulcha

• Make 12 small balls of the dough, roll out on a floured surface into small puris, place some of the filling in the center of each roundel, gather the ends together and seal well
• Flatten each filled mini kulcha with your palms and keep aside for 10 minutes covered with a damp muslin cloth
• Gently roll each of the kulcha with a rolling pin or flatten with your hands into 2-3 inches diameter kulcha
• Heat a non-stick tava, place kulcha on it and cook evenly on a moderate flame on both the sides, pressing down gently with a flat spatula
• Remove from the tava and serve smeared with a little ghee or butter if you desire
• The kulcha can be served by itself with pickle and raita/curd or a mild curry

Methodfor making Dough

• In a deep plate, sieve the two flours with salt, soda-bi-carb and baking powder
• Whisk the milk, curds, sugar with 3 tablespoons of warm water
• Make a depression in the centre of the flour, add 1 tablespoon of oil, mix well, add the milk-curd – water mixture, knead to a soft pliable dough
• Apply remaining oil all over the dough, cover with a damp muslin cloth and let it rest for about an hour or so

Method for making filling

• Cut the sausages/salami and grind to a coarse paste, if using boiled mince see tat there is no extra water, and grind to a coarse paste
• Heat oil in a non-stick pan, add chopped onions and saute till golden
• Add the chopped methi or dill leaves and continue to saute for 2-3 minutes
• Add all the dry masalas (except Amchur) and the meat paste along with the ginger-chili-garlic paste
• Cook on a low flame stirring intermittently, add the amchur/lemon and salt, mix well
• When it becomes a smooth pliable mixture, put off the flame, taste and adjust seasoning and keep aside

FOR ASSEMBLING THE KULCHA

• Make 12 small balls of the dough, roll out on a floured surface into small puris, place some of the filling in the center of each roundel, gather the ends together and seal well
• Flatten each filled mini kulcha with your palms and keep aside for 10 minutes covered with a damp muslin cloth
• Gently roll each of the kulcha with a rolling pin or flatten with your hands into 2-3 inches diameter kulcha
• Heat a non-stick tava, place kulcha on it and cook evenly on a moderate flame on both the sides, pressing down gently with a flat spatula
• Remove from the tava and serve smeared with a little ghee or butter if you desire
• The kulcha can be served by itself with pickle and raita/curd or a mild curry

• Peel, cut the bottle gourd into moderately small cubes and either microwave in minimum water adding a little salt or boil till cooked, keep aside to cool
• Grind the coriander-pudina-green chili with a little salt and jeera powder to a smooth paste
• Whisk the curds, add the pudina-coriander paste and the rock salt, whisk ill well blended
• Mix in the cooked bottle gourd and almond bits, taste, adjust seasoning and refrigerate to cool
• Serve with stuffed kulchas, parathas, theplas or pulavs