So now you know I didn't have paneer and the closest imposter to paneer shreds is grated cauliflower! – this one can be in serious trouble for being an imposter for Couscous, quinoa, bulgur, and now paneer LOL!
I adapted her dough recipe by replacing some white flour with wheat flour and using the whole egg. It is similar to my Cauliflower stuffed paratha but with the addition of Fenugreek leaves for the stuffing. Roasted and finished off with spreading ghee immediately out of the fire.
Cauliflower Fenugreek Leaves Stuffed Flatbread | Gobi Methi Kulcha
- 1 cup wheat flour
- 1 cup all-purpose flour
- 1 tablespoon yoghurt/curd
- 1 small egg, beaten
- 1 tablespoon ghee
- 1 tablespoon semolina
- Salt to taste
- approx. ½ cup water, room temperature
- 1 tablespoon ghee
- 2 teaspoon coriander seeds
- ½ teaspoon ajwain
- 1 tablespoon finely grated ginger
- 1 medium onion, diced finely
- 2 to 3 green chillies, finely chopped
- 1 and ½ to 2 cups grated Cauliflower
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon dry mango powder
- a handful of fresh fenugreek/methi leaves, chopped
- little coriander leaves, chopped
- Salt to taste
- Sesame seeds (white or black)
For the dough:
- In a wide bowl, add both the flours, salt, yoghurt, beaten egg, and ghee
- Mix all till it resembles coarse breadcrumbs.
- Start to add water and knead till smooth and a little tight.
- Coat the dough with some more oil and cover and keep aside for at least an hour or two.
- Heat ghee in a kadai or wok
- Add in the coriander seeds, ajwain, ginger, green chillies and onion
- Sauté this until the raw smell of ginger is gone
- Add the grated cauliflower, fenugreek leaves, salt and all the spice powders - Sauté this on a medium flame until all the excess moisture is gone - this takes time and so ensure to cook through well until it loses its moisture
- Mix in the chopped coriander and cook for another 2 to 3 minutes
- Switch off and keep it aside OPEN. ( If you close it with the lid, then the steam will fall back like water and make the stuffing wet again)
- Divide the rested dough into equal-sized dough balls and keep it covered for another 15 minutes
- After 15 minutes, take one dough ball, flatten it lightly with a rolling pin or hand, and stuff approx. 2 tablespoons of filling in the middle.
- Bring together the ends, pinch it to close, twist it, and then gently stuff that portion in the middle of the dough ball.
- Keep it covered and stuff all the other remaining dough balls similar way.
- Keep the pan on medium flame - so it is ready by the time you roll one
- With a rolling pin, start to flatten the stuffed dough ball with some sesame seeds sprinkled in the middle. TIP: Before you start to roll the kulcha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the stuffed kulcha neatly.
- Place the rolled-out kulcha on the hot Tawa on medium flame (you can start rolling the next one while this gets cooked, but keep an eye)
- Once you see the air bubble puffing up, use a tong and roast it on an open flame. Flip a couple more times aiming at the areas that need to be roasted and aim for a slightly charred look.
- Remove from flame and rub ghee immediately
- Serve hot with yoghurt dips, curries, pickles etc.
Taste-wise, I could barely tell the difference between a normally stuffed paratha and this Kulcha but with Texture, this one was fluffier and so light. Made some chicken fry for the man and I devoured it with just some spiced yoghurt!
It is best served hot from Tawa, so I had to wait for him to come home and then prepared the rest, that is why there is just one picture of stacked kulcha that is devoid of full natural light.
The weekend is coming.. Ramadan too... 🙂