Stuffed Kulcha

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Tender and soft kulchas with vegetable stuffing… served with a dollop of butter.


Cooking Time: 45 mins

Serves: 4



  • 4 tbsp Oil
  • ½ tsp Baking powder
  • 2 tsp Sugar
  • 250 ml Warm Water
  • 2 tsp Dried Yeast
  • 250 ml Warm Milk
  • 4 cup Maida
  • 8 tbsp unsweetened Yogurt
  • Salt to taste


  • Salt to taste
  • 4 Potatoes (boiled and mashed)
  • 2 tbsp Red Chilly powder
  • 2 tbsp Amchur powder
  • 2 Onions  (chopped)
  • ½ cup Pudina leaves (chopped)
  • ½ cup Coriander leaves (chopped)


  • Combine the potatoes, amchur powder, red chili powder, pudina leaves and coriander leaves.
  • Add milk and water in a bowl.
  • Add dried yeast to the mixture in the bowl and mix well.
  • Keep the mixture aside for ten minutes.
  • Make sure the foam forms in the bowl.
  • In a separate bowl, add salt, baking powder and flour.
  • Pour the yeast mixture along with curd and oil and knead into dough.
  • Cover the dough and set aside for three hours.
  • Knead the dough again for a minute.
  • Make small balls out the dough.
  • Take a ball and press it between the palms to make a circular shape.
  • Lay the stuffed filling in the center and seal and close the ends.
  • Roll the ball on a 6mm kulcha.
  • Place the kulcha on a hot tawa.
  • Put oil on it and cook it for three minutes till the bubbles show on the surface.
  • Turn the kulcha and apply oil.
  • Cook till the kulcha is light brown on both other sides.
  • Serve hot with butter on top.