Wild Mushroom Kulcha
Wild Mushroom Kulcha is an Indian flatbread stuffed with a filling of wild mushrooms, onions, and spices. This dish is a perfect vegetarian option for those who love mushrooms. The kulcha is made with whole wheat flour, making it a healthier option than all-purpose flour. Mushroom is an excellent source of protein, fiber, and vitamins B and D. This recipe is rich in nutrients and is an excellent option for those seeking a nutritious and flavorful meal.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
102 kcal
Protein
3 g
Carbs
18 g
Fat
2 g
Fiber
4 g
Ingredients
Wheat flour, atta
1 cup (200g)
Warm Water
0.5 small cup (100g)
Skimmed Milk Curd
0.25 cup (50g)
Common salt
0.5 tsp (2.5g)
Baking Soda
0.25 tsp (1.25g)
Olive Oil
2 tsp (10g)
Red Onion
0.25 cup, chopped (50g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Wild Mushroom
0.5 cup (100g)
Instructions
Preparation
Blanching Mushrooms:
Clean the mushrooms by brushing off any dirt, Slice the mushrooms into thin slices.
Bring a large pot of water to a boil. Add salt and Mushrooms to the boiling water.
Blanch the mushrooms in the boiling water for 2-3 minutes, until they are slightly softened and tender.
Dough Pre-Preparation
In a large bowl, combine the whole wheat flour, salt, and baking powder.
Add warm water, plain yogurt & 1 tsp oil knead to form a soft dough, rest for 30mins.
Cooking Steps
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add blanched sliced wild mushrooms and cook for 3-4 minutes until the mushrooms are cooked.
Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
Remove from heat and let the filling cool.
Divide the dough into equal-sized balls and roll each ball into a small circle.
Place a spoonful of filling in the center of the circle and seal the edges to form a ball.
Gently flatten the ball and roll it into a flatbread (kulcha).
Heat a tawa or griddle over medium heat. Place the kulcha on the tawa and cook on both sides until golden brown.
Remove from heat, garnish with fresh coriander leaves, and serve hot.