Recipe of Homemade Chewy Cheese Kulcha

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The ingredients needed to make Chewy Cheese Kulcha:

1. Prepare 150 grams Bread (strong) flour
2. Get 90 grams Cake flour
3. Take 1 tsp Instant dry yeast
4. Make ready 4 tsp Sugar
5. Get 1 1 teaspoon Salt
6. Get 8 tsp Vegetable oil
7. Prepare ■
8. Make ready 140 ml Water
9. Prepare 8 slice Sliced cheese (melting type)
10. Get 1 Vegetable oil (for cooking)

Here is a step by step recipe to make cheesy veg Kulcha sandwich on Tawa along with pictures. The dough for the kulcha consists of flour, milk, yoghurt and salt. Kneaded with water, the dough for the kulcha is slightly softer and chewy. Cheese is further added as a stuffing to the kulcha.

Instructions to make Chewy Cheese Kulcha:

1. Combine the flour in a bowl. Add the yeast and sugar side by side. Add the salt away from these two ingredients.
2. Pour the water over the yeast, then mix together with a wooden spatula. When it is no longer powdery, add the 8 teaspoons of vegetable oil and mix well.
3. Place the dough from Step 2 onto the table and knead well.
4. Once the dough comes together, form into a ball and place into a bowl with the seams down.
5. Wrap with plastic wrap, then let sit at 40℃ for 25~35 minutes for the first rising.
6. Punch down the dough, then divide into 8 pieces. Shape into balls, then top with a moistened and tightly wrung out kitchen towel. Let rest for 5 minutes.
7. With the seam side down, shape the balls into 8 cm diameter discs. Top with cheese, then wrap it up, sealing the seams.
8. Press the balls from Step 7 down lightly to your desired thickness.
9. Grease a frying pan with oil and arrange the balls into the pan, seam side down. Cover with a lid and let sit at room temperature for 5~10 minutes for the second rising.
10. They're ready when they have expanded a bit like this. Heat the frying pan over medium-high heat, then cook until browned and fragrant, then flip.
11. Cook the other side in the same way (4~5 minutes over medium-high, flip over, and cook for another 4~5 minutes on medium).
12. Once cooked, it's done.
13. It's great with curry!

Kneaded with water, the dough for the kulcha is slightly softer and chewy. Cheese is further added as a stuffing to the kulcha. Cheese kulcha is best eaten with paneer curries. To cook the Kulcha: Heat a tawa or non-stick frying pan over a medium-low heat. Gently and carefully lift the Kulcha and spread water over.

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