How to make Mushroom Kulcha - SK Khazana -

Exotic to the hilt – these mixed mushroom mixture stuffed kulchas are such a delight

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : For dough (आटे के लिए), Refined flour

Cuisine : Punjabi

Course : Breads

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Mushroom Kulcha - SK Khazana

Mushroom Kulcha - SK Khazana Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 1-1.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mushroom Kulcha - SK Khazana Recipe

  • For dough

  • Refined flour 1 1/2 cups

  • Baking powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Butter 2 1/2 tabl for basting

  • Milk 1/2 millilitres

  • For stuffing

  • Enoki chopped 1/2 cup

  • White shimeji chopped 3/4 cup

  • Button mushrooms chopped 6-8

  • Morrel soaked, drained well and chopped 5-6

  • Oil 2 teaspoons

  • Green chillies finely chopped 4

  • Medium onion chopped 1

  • Red chilli powder 1 1/2 teaspoons

  • Dried mango powder (amchur) 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Garam masala powder 1 teaspoon

Method

Step 1

To make the stuffing, heat oil in non-stick pan add green chillies and onion and sauté till translucent

Step 2

Add enolki mushrooms, shitake mushrooms, button mushrooms and morrel mushrooms, mix well and sauté for 2-3 minute.

Step 3

Add red chilli powder and mango powder and sauté till dry.

Step 4

Add coriander leaves, salt and garam masala powder, mix well, remove the pan from heat and set aside to cool.

Step 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.

Step 6

Preheat oven to 200°C / 400°F.

Step 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.

Step 8

Place these kulchas on a baking tray, keep the tray in the preheated oven and bake for 20-25 minutes.

Step 9

Brush them with butter, arrange them on a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.