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Poha and Butternut Squash Kulcha’s


Poha and Squash Kulcha’s.

Makes about 20 kulchas

INGREDIENTS FOR KULCHA DOUGH:

4 cups Wheat flour

1/2 cup yogurt (vegans can substitute coconut yogurt)

2 tsp sugar

1/2 tsp baking soda

2 tsp baking powder

1 tsp Himalayan salt or as per taste

3 tbsp olive oil

1 tsp cumin seeds powder

1 1/2 approx cup warm water for binding the dough

INGREDIENTS FOR KULCHA STUFFING:

2 tbsp olive oil

1 medium red onion finely chopped

2 tsp garlic paste

2 cups poha (flattened rice) soaked in warm water (for 2-3minutes)

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1 tsp green chillies crushed

Handful fresh coriander leaves finely chopped

1 1/4 tsp Himalayan salt or as per taste

1 tsp turmeric powder

2 tbsp flaxseed meal

2 cups butternut squash boiled and mashed

2 tbsp baobab powder or amchur powder

METHOD:

1. To make the dough, combine all the ingredients first and mix well. Then add oil, yogurt and water as required. Form into a soft dough, cover and allow the dough to rest for at least 2-3 hours.

2. Heat a non-stick pan on medium flame and add oil. Once the oil is hot, add onions and sauté for a minute or two until translucent.

3. Next add garlic paste and mix. Add poha, cinnamon powder, cumin powder, green chillies, coriander and Himalayan salt. Mix well.

4. Cook for 2 minutes until the water from the pawa dries up.

5. Add turmeric powder, flaxseeds meal, butternut squash and cook until no water is left.