By Devi Poojari
Packed with fibre from the sweet potatoes and containing a healthy dose of protein from paneer, this stuffed kulcha is perfect to make for lunchboxes or enjoy with some chhole for dinner.
1 cup whole wheat flour ¼ teaspoon baking soda ½ teaspoon sugar ½ cup yoghurt 2 tablespoons vegetable oil 2 pinches salt
1 sweet potato, boiled 100 grams paneer, crumbled 1 tablespoon ginger-garlic paste 1 teaspoon cumin powder 1 teaspoon chaat masala ½ teaspoon garam masala 1 tablespoon coriander powder 1 small onion, chopped 2 green chillies, chopped 2 tablespoons chopped coriander Juice of half lemon Salt, to taste
Knead all the ingredients for the dough into a soft, pliable ball and let it rest for an hour.
Combine all the ingredients for the stuffing in a large mixing bowl and reserve for later.
Once the dough is ready, divide into equal sized balls and roll one out at a time.
Place a lemon-sized ball of stuffing in the centre and fold the edges of the rolled out dough together.
Roll the stuffed dough into a flat disc gently until it is an even circle.
Toast on a hot griddle for 3-4 minutes on each side before applying butter or ghee and serving hot with yoghurt, chhole and pickle.
Image Credit: delish.com