Mini Kumbh Kulcha

Ingredients 

• 15-20 button mushrooms, chopped
• 1½ cups refined flour
• ½ teaspoon baking powder
• ½ teaspoon sugar
• Salt to taste
• 2½ tablespoon butter + for basting 
• ½ cup milk
• Oil for greasing
• 15-20 shimeji mushrooms, chopped
• 2 teaspoons oil
• 2 green chillies, finely chopped
• 1 onion medium, finely chopped
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 teaspoon chaat masala
• 2 tablespoons coriander leaves freshly chopped
• ¼ cup cheddar cheese, grated
• ¼ cup mozzarella cheese, grated

Method

1. To make the dough, take refined flour in a bowl, add baking powder, salt, sugar, butter and milk and knead into a soft dough. Cover and set aside for 15-20 minutes.
2. To make the filling, heat oil in a non-stick pan. Add green chillies and sauté for a few seconds. Add onion and sauté till translucent.
3. Add button mushrooms, Shimeji mushrooms and salt and mix well. Cook on medium heat till the mixture is dry.
4. Add red chilli powder, garam masala powder, chaat masala and coriander leaves and mix well.
5. Turn off the heat add cheddar cheese and mozzarella cheese and mix well. Set aside to cool down.
6. Preheat the oven to 180˚C. Grease the baking tray with some oil.
7. Divide the dough into small portions and shape each portion like a katori. Stuff each of them with the mushroom stuffing and bring the edges together to seal it. Press lightly and keep them on the greased baking tray.
8. Apply melted butter on the prepared kulchas, keep the tray in the preheated oven and bake for 15-20 minutes. Serve hot.
9. Bring them out of the oven, arrange on a serving plate and serve hot.