Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha

Thursday, June 02, 2016

Another Kulcha recipe! and yet another Fenugreek leaves recipe from me. I have to admit, the only greens that gets some love from Mr. F is Methi and Dill! I am not going to delve into the never ending Indian debate on difference between Kulcha and Naan, because in my quest for flat-bread craze, I found that there are so many more flat-breads that has the same ingredients but are made differently in other parts of world too. So let me just share what I made believing to be a Kulcha!


Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha

This one is inspired from Shumaila’s blog, The Novice Housewife. I landed at her Garam Masala Tuesday series and I have been following her work since then. Her Amritsari Kulcha is what I have been wanting to make. Her kulcha is stuffed with potato and paneer, but I had no luck with Paneer here and never tried to make them myself either. Don’t know why it is taking me forever to try making Paneer at home. Guess because we don’t miss it as we are meat eaters! :-P

Paneer was never part of our growing up food. In fact, the first time I had it was during my college days from my friend’s lunch box. Then I asked my dad to get paneer and mom and I cooked together a delicious Panner butter masala! After that I probably made it a few times while living in Bangalore. However, in Yanbu – no paneer. :-(

Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha


So now you know I didn't have paneer and the closest to imposter to paneer shreds is grated cauliflower! – this one can be in serious trouble for being imposter for Couscous, quinoa, bulgur, and now paneer LOL!

I adapted her dough recipe by replacing some white flour with wheat flour and used the whole egg. For the stuffing, it is similar to my Cauliflower stuffed flat-bread but with addition of Fenugreek leaves. Roasted and finished off with spreading ghee immediately out of fire like in my Butter Naan recipe.

Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha

Yields: 8 to 10 medium Kulchas

INGREDIENTS

For the Dough:
1 cup wheat flour
1 cup all purpose flour
1 tablespoon yogurt/curd
1 small egg, beaten
1 tablespoon ghee
1 tablespoon semolina 
Salt to taste
approx. 1/2 cup water, room temperature

For the Stuffing:
1 tablespoon ghee
2 teaspoon coriander seeds
1/2 teaspoon ajwain
1 tablespoon finely grated ginger
1 medium onion, diced finely
2 to 3 green chillies, finely chopped
1 and 1/2 to 2 cups grated Cauliflower

1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dry mango powder

a handful of fresh fenugreek/methi leaves, chopped
a little coriander leaves, chopped
Salt to taste

To Garnish while rolling:
Sesame seeds (white or black)

METHOD

For the dough:
  1. In a wide bowl, add both the flours, salt, yogurt, beaten egg, and ghee
  2. Mix all together till it resembles coarse breadcrumbs.
  3. Start to add water and knead till smooth and little tight. 
  4. Coat the dough with some more oil and cover and keep aside for at least an hour or two.

For the stuffing:
  1. Heat ghee in a kadai or wok
  2. Add in the coriander seeds, ajwain, ginger, green chillies and onion
  3. Sauté this until the raw smell of ginger is gone 
  4. Add the grated cauliflower, fenugreek leaves, salt and all the spice powders - Sauté this on a medium flame until all the excess moisture is gone - this takes time and so ensure to cook through well until it looses its moisture
  5. Mix in the chopped coriander and  cook for another 2 to 3 minutes
  6. Switch off and and keep it aside OPEN. ( If you close it with the lid, then the steam will fall back as water and make the stuffing wet again)
Preparing the stuffed dough balls:


Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha


  1. Divide the rested dough into equal sized dough balls and keep it covered for another 15 minutes
  2. After 15 minutes, take one dough ball, flatten it lightly with rolling pin or hand, and stuff approx. 2 tablespoons of filling in the middle. 
  3. Bring together the ends, pinch it to close, twist it, and then gently stuff that portion in the middle of the dough ball.Keep it covered and stuff all the other remaining dough balls similar way. 
Preparing the stuffed kulcha:
  1. Keep the pan on medium flame - so it is ready by the time you roll one
  2. With rolling pin, start to flatten the stuffed dough ball with some sesame seeds sprinkled in the middle. TIP: Before you start to roll the kulcha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the stuffed kulcha neatly.
  3. Place the rolled-out kulcha on the hot tawa on medium flame (you can start rolling the next one while this gets cooked, but keep an eye)
  4. Once you see air bubble puffing up, use a tong and roast it on open flame. Flip couple more times aiming at the areas that needs to be roasted and aim for a slightly charred look.
  5. Remove from flame and rub ghee immediately 
  6. Serve hot with yogurt dips, curries, pickles etc. 
Cauliflower Fenugreek Leaves Stuffed Flat-bread | Gobi Methi Kulcha

Taste wise, I could barely tell the difference between a normal stuffed paratha and this Kulcha but with Texture, this one was more fluffier and so light. Made some chicken fry for the man and I devoured it with just some spiced yoghurt!

It is best served hot from tawa, so I had to wait for him to come home and then prepared the rest, that is why there is just one picture of stacked kulcha that is devoid of full natural light.

Weekend is coming.. Ramadan too.. :-) 

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