MINI TAVA KULCHAS-VEG

Prep Time 30

Cook Time 30

Course dinner|lunch

Servings 2

Calories 409 kcal

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

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

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

Highlights:

A traditional yet modern recipe made of a variety of millets with micronutrients and fibre that makes it a balanced nutritious main course.

NUTRIENT VALUES PER SERVING