Name: Cheese Chilli Garlic Kulcha
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g All-Purpose Flour, maida; 3 tbsp Indian-Style Yogurt, at room temperature; ½ tsp Baking Powder, for the dough; ¼ tsp Baking Soda, for the dough; 100 g Mozzarella Cheese, grated; 2 tbsp Garlic, finely chopped; 1 tbsp Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, finely chopped; 2 tbsp Butter, melted, for brushing; ½ tsp Salt, to taste

45 mintotal

Prep 30 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
Add the curd and a little water to knead a very soft, pliable dough. Cover with a damp cloth and let it rest.
In a separate bowl, mix the grated mozzarella cheese, finely chopped green chillies, and half of the chopped coriander.
Divide the rested dough into equal-sized balls. Take one ball and flatten it into a small disc.
Place a generous portion of the cheese-chilli mixture in the center. Bring the edges together to seal it completely.
Gently roll it out into a thick oval or round shape using a rolling pin.
Press the finely chopped garlic and remaining coriander leaves onto the top surface of the rolled kulcha.
Apply a little water to the plain bottom side of the kulcha and place the watered side down onto a hot iron tawa.
Once the kulcha starts bubbling and puffing, turn the tawa upside down over the flame and roast the garlic-coriander side until charred and cooked through.
Remove from the tawa, generously brush with melted butter, and serve piping hot.

How to tell it's done

The kulcha should be charred and crisp outside, with a soft bread-like crumb and a gooey cheese center.

Getting it right

Tip

Applying water to the back of the kulcha helps it stick to the tawa, simulating a traditional tandoor when flipped over the open flame.

What to serve it with

Serve immediately while the cheese is melted and stretchy, with Dal Makhani or Paneer Butter Masala.

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