Kulcha Shor - Spiced Stuffed Flatbread with Tangy Gravy

Ingredients

• For the kulcha: For the kulcha:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 2 tablespoons oil 2 tablespoons oil
• 1/2 cup (75g) boiled and mashed potatoes 1/2 cup (75g) boiled and mashed potatoes
• 1/4 cup (40g) finely chopped onions 1/4 cup (40g) finely chopped onions
• 1/4 cup (40g) finely chopped bell peppers 1/4 cup (40g) finely chopped bell peppers
• 1/4 cup (40g) boiled peas 1/4 cup (40g) boiled peas
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Oil or ghee for cooking Oil or ghee for cooking
• For the shor: For the shor:
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the kulcha. Add yogurt and oil, then knead the mixture into a soft dough. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, onions, bell peppers, boiled peas, ginger-garlic paste, cumin powder, red chili powder, garam masala, and salt. Set aside.
3. 3.
   Heat oil in a pan and add cumin seeds for the shor. Once they splutter, add the chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for a minute. Then, add the tomato puree and cook until the oil separates.
5. 5.
   Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for a few minutes to blend the flavors.
6. 6.
   Preheat a tawa or griddle over medium heat.
7. 7.
   Divide the kulcha dough into equal-sized balls. Take one ball, flatten it, and place a portion of the stuffing in the center. Bring the edges together and seal the stuffing inside. Roll it out into a round kulcha.
8. 8.
   Cook the kulcha on the preheated tawa, applying oil or ghee on both sides until golden brown spots appear.
9. 9.
   Serve the kulcha hot, topped with the shor gravy. Garnish with fresh coriander leaves.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable. This will help create a smooth and flavorful stuffing.
• Yogurt — Use thick yogurt for the kulcha dough to achieve a soft and pliable texture. If using plant-based yogurt, choose a variety that has a similar consistency.
• Tomatoes — For the shor gravy, use ripe and juicy tomatoes to enhance the tanginess and natural sweetness of the dish.
• Cumin seeds — Toast the cumin seeds in the oil before adding other ingredients to release their aromatic flavors.
• Fresh coriander leaves — Add chopped coriander leaves as a garnish to bring a fresh and vibrant element to the dish.

Tips & Tricks

• To make the kulcha extra fluffy, you can add a pinch of baking soda to the dough.
• For a spicier shor gravy, increase the amount of red chili powder according to your taste preference.
• If you prefer a smoother texture for the shor, you can blend the onion and tomato mixture before cooking.
• Serve the kulcha shor with a side of pickles or yogurt raita to complement the flavors.
• Leftover kulcha can be enjoyed the next day by toasting it on a pan with a little butter or ghee.

Serving advice

Serve the Kulcha Shor hot, allowing the flavors to meld together. Accompany it with a side of yogurt raita or pickles to balance the tanginess of the shor. Garnish with fresh coriander leaves for a pop of color.

Presentation advice

Arrange the Kulcha Shor on a platter, placing the stuffed kulchas side by side and pouring the shor gravy generously over them. Garnish with a sprinkle of fresh coriander leaves for an appealing presentation.