Kaddu Kofta With Kulcha

  • For Kulcha:
  • Maida - 200 gms
  • Luke warm water - 1 cup
  • Yeast - 1 tsp
  • Milk - 1/2 cup
  • Curd -1 tsp
  • Baking Powder - 1 tsp
  • Sugar -1tsp
  • Salt - 1 tsp
  • Ghee - 1 tsp
  • For Filling Kulcha
  • Potatoes - 100 gms
  • Paneer - 100 gms
  • Ginger Garlic Paste - 1 tsp
  • Salt - to taste
  • Chilli Powder - to your taste
  • For Kaddu Kofta
  • Kaddu (Pumkin) - 2 cups (finely chopped)
  • Tomatoes - 2
  • Onions - 2
  • Besan (Gram Flour) -1/2 cup
  • Salt
  • Chilli Powder - to your taste
  • Garam Masala Powder - 1/2 tsp
  • Ginger Garlic Paste - 1 tsp
  • Cloves - 5
  • Cinnamon - 1 strand
  • Oil for deep frying
  • Coriander (chopped) - to garnish

cooking time:

  1. To Make Kulcha :
  2. Mix the yeast in luke warm water, milk, sugar and leave it for 5-10 minutes.
  3. Seive the maida. Add the prepared yeast, curd, baking powder, ghee and salt and knead it well. The dough should be kept in a container closed with aluminum foil for at least 2 hrs.to rise ( only when it rises that the Kulcha will be soft.)
  4. By the time it rises cook the potatoes. Mash it well by adding paneer to it. Add ginger garlic paste, chilli powder and salt. Make it into small balls. Set aside.
  5. Knead the dough again after 2 hrs and make it into small balls. Roll the dough into a circle and keep the paneer ball and fold that to make balls. Roll out each piece carefully on the well floured surface.
  6. Heat non-stick frying pan over a high heat when the pan is heated, place one of the dough rounds on the pan and after about 30 seconds, press it with a cloth so that it is baked. Grease ghee on both sides.
  7. When the kulcha is well browned on both sides, remove from the pan. Repeat this process until all the kulchas are cooked.
  8. To Make Kaddu Kofta :
  9. Add basen (gram flour), salt and chilli powder to the finely chopped ashgourd. Make it into balls. Deep fry it in oil and keep it aside open so that it is crispy.
  10. Grind tomatoes, onions, cloves, cinnamon. Add the ginger garlic paste, salt, chilli powder and garam masala powder to it. Cook till the raw smell of tomatoes goes off.
  11. Arrange the koftas in the serving dish and the pour the cooked gravy over it. Garnish with chopped coriander leaves.
  12. Serve kulchas with hot ashgourd koftas.
  13. Serves: 2