Tofu Stuffed Kulcha

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Prep Time: 20 mins (Excluding resting time)
Cooking Time: 10-15 mins
Makes: 7-8 Medium Kulchas

1 tsp Nigella Seeds
1 tsp Sesame Seeds
Little Ghee/Oil (Optional)

For Outer Covering/Dough:
1 cup Whole Wheat Flour
1 cup All Purpose Flour/Maida
2 tbsp Yogurt
¼ cup Warm Milk
½ tsp Cooking Soda
½ tsp Baking Soda
1 tsp Salt
Warm Water to knead
1 tsp Oil

For Stuffing:
1 packed cup Tofu, crumbled
1 small Red Onion, very finely chopped
¾ tbsp Garlic, very finely chopped
2-3 Green Chillies, finely chopped
1 tbsp Mint Leaves, finely chopped
1 tbsp Coriander Leaves, finely chopped
½ tsp Jeera/Cumin Powder
¼ tsp Amchur/Dry Mango Powder (Optional)
1 tsp White Pepper Powder (Optional, use any spices/masala of your choice)
Salt to taste

For Dough:
Sift wheat flour, maida, cooking soda, baking soda and salt.
Make a well in center and add yogurt and warm milk.
Knead the dough adding little water at a time to make soft pliable dough.
Apply oil on the surface of dough and keep it wrapped in cotton towel or cling film.
Let it rest for at least one hour.

For the Stuffing:
Squeeze as much of water as possible from tofu as the water content in tofu will make the kulcha go soggy.
Once it’s done, crumble the tofu with hands, and take about one packed cup of tofu crumble.
Take all the ingredients in a vessel and mix well. Remember to chop the vegetables very finely so that it becomes easier to stuff and roll.

To make Stuffed Kulcha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place about tbsp of tofu mixture in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Sprinkle little nigella seeds and sesame on top of roties and lightly press them using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Kulcha on griddle and cook on both the sides till it’s cooked and brown spots starts to appear on top. Apply little ghee/oil if desired.
Serve hot Tofu stuffed Kulchas immediately with any curry or your choice and enjoy.

Keep the stuffing as dry as possible. If it has too much of moisture/water content then it becomes difficult to roll them as the moisture will make the Kulchas soggy and they might tear while rolling oozing the stuffing.
Keep the center of Kulcha little thicker than the ends before stuffing as when you cover and seal the ends you will get even thickness at both the sides.
Resting the dough for at least an hour makes soft Kulchas.
Usually an egg is added when making the dough but I usually avoid adding it.

Labels: Indian Bread, Maida, Red Onion, Tofu, Wheat Flour