Stuffed kulcha

Sieve maida with salt in a bowl.

Mix yeast and sugar with warm milk and set this aside for 5 mins. let it foam up.

Take flour, salt, oil ,curd in a bowl and mix well.

Pour yeast mix into the flour and mix well to a dough. Knead well with water in to a soft dough. To avoid stickiness add butter slowly and knead well.

Cover it with plastic wrap or damp cloth and set this aside for 1 hour till it is doubled in size.

Meanwhile prepare the stuffing. Heat a pan with oil, season with jeera/ajwain, add the garam masala, kitchen king ,dhania powder,red chilli powder,turmeric and salt and give it a quick stir.

Add the cooked, mashed vegetables with potatoes and fry till everything mixes well. Remove from fire and add the coriander leaves and lemon juice if desired, mix well.

By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls. Line a baking tray with aluminium foil, grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil

Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the balls after 10 minutes or so the rolled kulcha dough, would have raised again ( may be I can say little). Take each ball, flatten them with rolling pin on dusted surface with flour.

Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing. Roll in to smooth ball and again roll with roller pin to give then oval shape like kulcha Repeat for every ball Arrange them in the lined baking tray. Brush them well with olive oil.

Preheat the oven for 180 degrees celsius. When the preheat is finished, by now the kulchas would have raised too Sprinkle dried methi leaves over all kulchas, brush generously with milk. Bake for 12-15 mins or until the top crust turns slightly brown in colour. Smells heavenly!!