Leek Stuffed Kulcha

I had other plans for the ‘3’ in 1-in-3 – Leeks series, something like a tart. Instead I decided something Indian. Originally these kulchas are stuffed with red onions, so not buying leeks shouldn’t stop you from trying this recipe.

One thing to be noted in this recipe is that the filling should be dry and not soggy. So if your paneer is wet, squeeze the liquid with a cheese cloth and use the liquid to make the dough. Also, try using cottage cheese instead of paneer. Same rule though – drain the cheese well. With cottage cheese you get so much liquid that I find adding curd to the dough unnecessary.

Ingredients

Dough

Wheat flour – 1 cup
All purpose flour/ Maida – 1 cup
Curd – ¼ cup
Water – as needed
Baking soda – ¼ tsp
Salt
Oil

Filling

Leek - 1
Paneer – 1 cup grated
Green chillies – 2
Ginger – ½ inch piece, grated
Cilantro – A handful
Salt



Method

Make the dough by mixing all of the ingredients. Oil the surface of the dough and keep it covered with a damp towel for at least an hour.

Cut the leeks into small pieces, wash and dry a little bit. Mix with other ingredients.

Take a lemon sized ball from the dough. Roll into thick puris. Place a tsp of the filling. Seal and cover fully. Roll again.

Cook on a tawa over low flame on both the sides. Kulcha is done when it slightly puffs up with brown spots on both sides.

Leek-stuffed kulcha with avakkai (mango pickle) and very-berry smoothie