Whole Wheat Onion Stuffed Kulcha
- 3 cups whole wheat flour
- 2 tsp date paste
- 1½ tsp active dry yeast
- 1 cup warm water, for the dough
- 2 unpeeled potatoes, diced, steamed and mashed
- ⅛ tsp unrefined salt
- 4 medium onions, finely chopped
- 2 tbsp chopped fresh coriander leaves
- 2 tbsp thick coconut cream/ coconut butter
For the Dough
In a cup of warm water, add date paste and yeast, mix well and set aside for 10 minutes to activate.
Take whole wheat flour in a mixing bowl. Add mashed potatoes, salt and coriander leaves to the flour. When the yeast begins to froth, add the entire yeast water to the flour mixture and knead into a soft dough. Cover the dough and allow it to rise in a warm place for 30-45 minutes or until it doubles in volume.
For the Filling
In a heavy-bottomed pan, roast the onions lightly until they are soft. Add salt to taste. Keep stirring. Once done, the onions should be relatively dry.
Making the Kulchas
Divide the dough into 10 equal portions. Roll each one out into a small roti. Place a spoonful of the onion filling in the centre. Close from all sides to make a ball. Dust with a little dry flour and roll out a kulcha.
Heat a tawa and roast each kulcha, turning them over, until light brown spots appear on both sides, or until they are done. Once removed from the tawa, apply ¼ tsp thick coconut cream on top. Serve hot.