MASALA KULCHA !

INGREDIENTS FOR DOUGH:

* 200 grams of All-Purpose Flour (Maida)
* 5 grams of Sugar
* 1 Egg
* 5 grams of Salt
* 40 ml. of Whole Milk
* 25 ml. of Water


INGREDIENTS FOR STUFFING:

* 20 grams of Onions (chopped)
* 2 Potatoes (boiled & mashed)
* 5 grams of Green Chillies (or to taste) (chopped)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
* 10 grams of Ginger (Adrak) (chopped)
* 30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
* 5 grams of Cumin Powder (Pisa Zeera)
* Salt (to taste)

DIRECTIONS:

1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.

2) Combine all of the ingredients for the stuffing together. Mix well.

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve.