Sweet Potato Kulcha: A Healthy Twist To Stuffed Flatbread

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.

INGREDIENTS [FOR DOUGH]

1 cup whole wheat flour ¼ teaspoon baking soda ½ teaspoon sugar ½ cup yoghurt 2 tablespoons vegetable oil 2 pinches salt

INGREDIENTS [FOR STUFFING]

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

METHOD

Knead all the ingredients for the dough into a soft, pliable ball and let it rest for an hour.

METHOD

Combine all the ingredients for the stuffing in a large mixing bowl and reserve for later.

METHOD

Once the dough is ready, divide into equal sized balls and roll one out at a time.

METHOD

Place a lemon-sized ball of stuffing in the centre and fold the edges of the rolled out dough together.

METHOD

Roll the stuffed dough into a flat disc gently until it is an even circle.

METHOD

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.