Video guide to making Cheese Kulcha
An Indian twist on stuffed oven-baked bread with a combination of three cheeses
| PREP TIME | 1 h : 10 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 2 |
For filling
20 gms Monterey Jack cheese
35 gms Mozzarella cheese
20 Parmesan cheese
1 chopped green chili
1 tsp chopped ginger
1 small chopped onion
1 tbsp chopped coriander
1 tsp roasted and crushed cumin seeds
Pinch of black salt
Pinch of red chilli powder
For dough
100 gms all-purpose flour
½ tsp salt
Pinch of sugar
60 ml water
For mint chutney
10 sprigs of mint leaves
5 sprigs of coriander leaves
2 gms onion
1 green chilli
Pinch of salt
Pinch of black salt
½ tsp of lime juice
1. For the filling, mix together all the ingredients and keep aside.
2. For the dough, prepare the dough by mixing all ingredients and knead enough to combine all the ingredients. Cut into equal parts and allow the dough to rest for one hour before using it.
3. Flatten the dough slightly using your fingers and then fill the dough with the cheese mixture, around one tablespoon of the mixture for each Kulcha and close the ends to form a ball. Flatten the ball using your fingers. There is no need for a rolling pin.
4. Cook in a tandoor until golden brown for 2 to 3 minute. If you don’t have access to a tandoor, cook on a griddle on heat for around 5 minutes, until fully cooked and the desired colour is achieved.
5. For the mint chutney, blend all the ingredients together in a blender.
6. Serve hot with mint chutney on the side.
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