Konkani Kulche

Ingredients list for Konkani Kulche

• 1/2 kilogram Prawns
• to taste Refined Flour
• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 10 Curry leaves
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Crushed red chillies
• 1 teaspoon Coriander seeds crushed
• 203 Green chillies chopped
• 1 cup Coconut scraped
• 1 tablespoon Tamarind pulp
• 2 tablespoons Fresh coriander leaves chopped
• 3 cups Refined flour (maida)
• 1/2 teaspoon Baking powder
• to taste Salt
• 1 teaspoon Sugar
• 1 cup Milk

Method

1. Sift refined flour with baking powder. Add milk, refined flour, salt and sugar and knead into a soft dough. Cover with a damp cloth and rest for around three to four hours. De-vein, clean and blanch prawns in salted water. Allow it to cool and finely chop.
2. For stuffing take oil in a pan, add mustard seeds. When they crackle add curry leaves, turmeric powder, crushed red chillies, crushed coriander seeds and green chilies. Stir fry for a while, add coconut and tamarind pulp and cook for two to three minutes. Add the prawns, season with salt mix well. Allow to cool.
3. Add coriander leaves and mix. Divide into eight equal portions. Divide the dough into eight equal portions. Stuff a portion of the prawn mixture in each dough portion and roll into a ball. Further roll into a seven inch diameter kulcha.
4. Cook in a home tandoor till done and crisp. Serve hot.

Nutrition Info