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 or mince it finely, 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
Notes
Highlights:
A traditional yet modern recipe made with a variety of millets with plenty of micronutrients and fibre that makes it a nutritious main course.