North meets South with these Chettinad Cheese Chilli Garlic Kulcha. They are soft on the inside and crispy on the outside. Spicy, Cheesy, Buttery these kulchas are a flavour bomb in every bite.
This recipe is curated by Live By Two.
Chettinad Cheese Chilli Garlic Kulcha
Luke warm water ½ cup
- Luke warm milk 1/4th cup
- Curd ½ cup
- Sugar 2 tbsp
- Ghee 2 tbsp
- Maida 3 cups
- Baking powder 1 tsp
- Baking soda 1/4th tsp
- Salt 1 tsp
1 tsp Chaat masala
- 2 tbsp oil
1 packet Currygram Chettinad Masala
- 1 cup mozzarella/processed cheese
- 2 tbsp chopped garlic
- 1-2 green chillies
- Kashmiri red chilli powder
- Fresh coriander
For the dough
For the filling
For making Kulcha dough
- In a mixing bowl, add warm water, warm milk, curd, sugar and ghee, mix well until the sugar dissolves.
- Further, use a sieve and sift the dry ingredients, together, add them in the water milk mixture and combine well, once they all come together, transfer it over the kitchen platform or in a large vessel and knead well, knead it well for at least 12-15 minutes while stretching it until it forms a smooth, soft & stretchy dough.
- Shape in a big size dough ball by tucking inwards and to make a smooth surface. Apply some ghee over the dough surface and cover it with a cling wrap or a lid.
- Rest the dough in a warm place for at least half an hour.
For making the filling
- Chettinad Masala: In a deep skillet heat 2 tablespoon oil and empty the contents of your pouch, cook for 8-10 minutes on a medium heat until the gravy thickens and all the water has evaporated completely.
- Cheese Mixture: In a mixing bowl add your cheese, garlic, chillies and chaat masala
For making Kulchas
- Flatten it with your hands and dust some flour over it to avoid from sticking to surface, make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides
- Add half a spoonful of cheese chilli garlic mixture and half a spoon of cooked chettinad masala, seal the chapati by joining the sides together and make a ball like shape.
- Further just flatten with your hands and stretch to make like a paratha, add some chopped cilantro and kashmiri red chilli powder over it and press lightly so it sticks to the kulcha.
- To cook the kulchas, set a hot tava, apply some water on the back of the kulchas and place it carefully, cook for half minute and flip the tawa facing the kulchas directly over the flame and cook until spots appear.
- Your Chettinad Cheese chilli garlic kulchas are ready to be served, brush butter on top of your kulchas. Serve hot along with red coconut chutney or any dip of your choice.