Poha and Butternut Squash Kulcha’s

Poha and Squash Kulcha’s.

Makes about 20 kulchas

INGREDIENTS FOR KULCHA DOUGH:

4 cups Wheat flour

1/2 cup yogurt (vegans can substitute coconut yogurt)

2 tsp sugar

1/2 tsp baking soda

2 tsp baking powder

1 tsp Himalayan salt or as per taste

3 tbsp olive oil

1 tsp cumin seeds powder

1 1/2 approx cup warm water for binding the dough

INGREDIENTS FOR KULCHA STUFFING:

2 tbsp olive oil

1 medium red onion finely chopped

2 tsp garlic paste

2 cups poha (flattened rice) soaked in warm water (for 2-3minutes)

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1 tsp green chillies crushed

Handful fresh coriander leaves finely chopped

1 1/4 tsp Himalayan salt or as per taste

1 tsp turmeric powder

2 tbsp flaxseed meal

2 cups butternut squash boiled and mashed

2 tbsp baobab powder or amchur powder

METHOD:

1. To make the dough, combine all the ingredients first and mix well. Then add oil, yogurt and water as required. Form into a soft dough, cover and allow the dough to rest for at least 2-3 hours.

2. Heat a non-stick pan on medium flame and add oil. Once the oil is hot, add onions and sauté for a minute or two until translucent.

3. Next add garlic paste and mix. Add poha, cinnamon powder, cumin powder, green chillies, coriander and Himalayan salt. Mix well.

4. Cook for 2 minutes until the water from the pawa dries up.

5. Add turmeric powder, flaxseeds meal, butternut squash and cook until no water is left.

6. Switch off the gas. While the pan is still hot, add baobab powder and mix. Do not cook the baobab powder.

7. Keep aside to cool.

8. Once cool, take a small amount of stuffing and roll into a small ball. Keep aside ready to stuff the kulcha. Do the same for all the mixture and keep aside.

9. Make the Kulchas by rolling out a circle to about 5/6 inch diameter, then place the stuffing ball prepared for the filling in the centre and with your fingers bring the edges together in the middle and remove any excess plain dough at the top.

10. Flatten slightly with your hands and lay the filled dough facing down, turn over again and begin to roll into a round shape, use flour for dusting.

11. Cook kulcha on a tava until both sides are golden brown and puff up.

12. This dish can be served with red or green chutney and Raita.