Mushroom Kulcha - SK Khazana

Ingredients list for Mushroom Kulcha - SK Khazana

• For dough
• 1 1/2 cups Refined flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Sugar
• to taste Salt
• 2 1/2 tabl for basting Butter
• 1/2 millilitres Milk
• For stuffing
• 1/2 cup Enoki chopped
• 3/4 cup White shimeji chopped
• 6-8 Button mushrooms chopped
• 5-6 Morrel soaked, drained well and chopped
• 2 teaspoons Oil
• 4 Green chillies finely chopped
• 1 Medium onion chopped
• 1 1/2 teaspoons Red chilli powder
• 1/2 teaspoon Dried mango powder (amchur)
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt
• 1 teaspoon Garam masala powder

Method

1. To make the stuffing, heat oil in non-stick pan add green chillies and onion and sauté till translucent
2. Add enolki mushrooms, shitake mushrooms, button mushrooms and morrel mushrooms, mix well and sauté for 2-3 minute.
3. Add red chilli powder and mango powder and sauté till dry.
4. Add coriander leaves, salt and garam masala powder, mix well, remove the pan from heat and set aside to cool.
5. To make the dough, take refined flour in a mixing bowl, add baking powder, sugar, salt, butter and milk, mix well and knead into soft dough. Cover with a damp cloth and set aside for 30-35 minutes.
6. Preheat oven to 200°C / 400°F.
7. Divide the dough into 8 equal portions. Shape each portion into a katori, place some mushroom mixture in the centre of the katori, bring the edges together and press to seal. Shape them into balls and pat them with your fingers to spread shape them into kuclhas.
8. Place these kulchas on a baking tray, keep the tray in the preheated oven and bake for 20-25 minutes.
9. Brush them with butter, arrange them on a serving platter and serve hot.