Ingredients:
Plain flour ½ kg
Baking soda 1 pinch
Ghee ½ cup
Yeast 1 tbsp
Salt ½ tsp
Milk as required
Ingredients Of Fillling
Potatoes (boiled) 2
Pomegranate (chopped) 4 tbsp
Finely chopped onion 1
Finely chopped green chilies 1 cup
Finely chopped coriander leaves 1 cup
Finely chopped mint leaves 1 cup
Cumin seeds 1 tsp
Red chilies (crushed) 2 tsp
Salt ½ tsp
Green peas (boiled) 1 cup
Finely chopped capsicum 1 cup
Cheddar cheese 1 cup
Butter as required
Cooking Directions
In a bowl, add plain flour, salt, yeast, ghee, baking soda and knead flour with warm milk, leave it 1 hour.
Now in pan, add boiled potatoes, chopped pomegranate, finely chopped onion, finely chopped green chilies, finely chopped coriander leaves, mint leaves, cumin seeds, crushed red chilies, salt, boiled green peas and finely chopped capsicums, and mix.
Divided dough into 4 portions roll out little and put prepared masala on the centre of dough, make ball.
Now roll out with rolling pin in to a thick small kulcha shape.
Sprinkle cheddar cheese and leave it for half an hour.
After this, bake for 30 minutes into pre – heated oven at 200c for 8-10 minutes.
Brush with butter, delicious vegetable and cheese kulcha is ready.
Serve them hot with some delicious chatney.
