Stuffed Kulcha with Chanay

Ingredients:

Kulcha:

• lukewarm Water ¾ Cup
• Sugar 1 tbs
• Khameer (Instant yeast) 1 & ½ tsp
• Sunridge Safed Chakki Atta sifted 2 cups
• Maida (All-purpose flour) sifted 1 Cup
• Namak (Salt) 1 & ½ tsp or to taste
• Cooking oil 2-3 tbs
• Dahi (Yogurt) 4 tbs
• Water lukewarm ¼ Cup or as required
• Cooking oil 1 tsp

Stuffing:

• Aloo (Potatoes) boiled 4 medium
• Safed Cholay (White Chickpeas) boiled 1 & ½ Cup
• Pyaz (Onion) chopped 1 medium
• Tamatar (Tomato) deseeded & chopped 3 medium
• Imli pulp (Tamarind pulp) 3-4 tbs
• Lemon juice 1 tbs
• Hari mirch (Green chilli) chopped 1-2 tbs
• Namak (Salt) ½ tsp or to taste
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Chaat masala 1 tsp
• Kala namak (Black salt) ¼ tsp
• Lal mirch (Red chilli) crushed ½ tsp
• Hara dhania (Fresh coriander) chopped 2 tbs
• Podina (Mint leaves) chopped 2 tbs
• Water
• Hara dhania (Fresh coriander) chopped

Assembling:

• Dahi (Yogurt) whisked
• Hara dhania (Fresh coriander) chopped

Directions:

Prepare Kulcha:

In a small jug add lukewarm water, sugar, instant yeast & mix well. Cover & let it rest for 5 minutes then set aside.

In a bowl add Sunridge white chakki flour, all-purpose flour, salt & mix well.

Add cooking oil, yogurt & mix well until it crumbles.

Gradually add yeast mixture, mix well & knead the dough.

Add water (if required) & knead the dough.

Grease the dough with oil, cover & let it rest for 1 & ½ hours at warm place.

Prepare Stuffing:

In a bowl add boiled potatoes & mash coarsely with the help of masher.

Now add boiled chickpeas, onion, tomatoes, tamarind paste, lemon juice, green chillies, salt, red chilli powder, chaat masala, black salt, red chilli crushed, fresh coriander, mint leaves & mix well then set aside.

Transfer the dough on a clean mat, sprinkle flour, stretch & knead the dough for 4-5 minutes.

Take a small dough (80g), make a smooth ball then sprinkle flour, press & spread gently with the help of hands.

Apply water on the surface of dough, sprinkle fresh coriander, press, cover & let it proof for 8-10 minutes.

Place kulcha naan on a heated griddle & cook naan on low flame for a minute.

Sprinkle water on griddle then cover & cook on low flame until turns golden (2-3 mins each side). Take out & set aside (makes 6-7).

Assembling:

Cut Kulcha naan from the center & make a pocket.

Add prepared stuffing, drizzle whisked yogurt, fresh coriander on top & serve!