Cauliflower Fenugreek Leaves Stuffed Flatbread | Gobi Methi Kulcha

Another Kulcha recipe! and yet another Fenugreek leaves recipe from me. I have to admit, the only greens that get some love from Mr F are Methi and Dill! I am not going to delve into the never-ending Indian debate on the difference between Kulcha and Naan, because in my quest for a flatbread craze, I found that there are so many more flatbreads that have the same ingredients but are made differently in other parts of the world too. So let me just share what I made believing to be a Kulcha!

This one is inspired by Shumaila’s blog, The Novice Housewife. I landed at her Garam Masala Tuesday series and I have been following her work since then. Her Amritsari Kulcha is what I have been wanting to make. Her kulcha is stuffed with potato and paneer, but I had no luck with Paneer here and never tried to make them myself either. Don’t know why it is taking me forever to try making Paneer at home. Guess because we don’t miss it as we are meat eaters! 😛

Paneer was never part of our growing-up food. The first time I had it was during my college days from my friend’s lunch box. Then I asked my dad to get paneer and mom and I cooked together with a delicious Panner butter masala! After that, I probably made it a few times while living in Bangalore. However, in Yanbu – no paneer. 🙁

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

Yields: 8 to 10 medium Kulchas

INGREDIENTS

For the Dough:

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

For the Stuffing:

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

To Garnish while rolling:

Sesame seeds (white or black)

METHOD

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.

For the stuffing:

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)

Preparing the stuffed dough balls:

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.

Preparing the stuffed kulcha:

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... 🙂