STUFFED KULCHA

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Add flour, baking soda, sugar and salt to a mixing bowl.

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Make a well in the middle and add ¾th cup curd and 1 teaspoon of oil. Knead together for 3-4 minutes or until it forms a smooth dough.

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Add a teaspoon of oil and coat the surface of the dough.

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Cover and rest for 2 hours.

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Add all the filling ingredients to a bowl and combine to mix

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Refrigerate until ready to use.

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Uncover the dough and portion it. Divide the dough into 5 portions, about 85-90 grams per portion and set aside.

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Take one portion and flatten it out using your hands or a rolling pin. Roll the dough out to ¼th inch thickness.

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Place 2-3 tablespoons of filling in the center. Pull in the dough from the sides to the center making a ball/pocket.

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Seal by pinching the dough in the middle and pinch off any excess dough.

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Once filled, make it into a ball and press to flatten it out.

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Roll out the dough again to ⅛ - ¼th inch thickness.

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Brush with a few drops of water and spread it around.

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Add some chopped garlic, coriander and cheese. Spread it around and ensure it sticks to the dough.

[{"selector":"#anim-bf21be32-81b0-49fb-a320-61eff86e24b6","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":800,"direction":"normal","duration":800,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-c9558865-c615-4074-b109-7f226b19d7f6","keyframes":{"opacity":[0,1]},"delay":1101,"direction":"normal","duration":500,"easing":"linear","fill":"both"}] Swipe up for recipe

Flip it over and sprinkle more water on the other side. Spread it around sufficiently.

[{"selector":"#anim-fc7bcc7f-7b88-470d-8a14-c874b33c4b8d","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":800,"direction":"normal","duration":800,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-77b8149f-f100-4971-90ab-464c247ebdac","keyframes":{"opacity":[0,1]},"delay":1101,"direction":"normal","duration":500,"easing":"linear","fill":"both"}] Swipe up for recipe

Stick the wet side onto a hot tawa.

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Cover and cook for 45 seconds on medium heat. Remove the lid and turn the tawa directly over the flame.

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Cook for 1-2 minutes moving the tawa around to ensure the kulcha browns evenly.

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Allow the flame to char the kulcha well.

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Turn the tawa back, use a spatula to remove the kulcha. Serve hot!

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[{"selector":"#anim-89b26ecc-f9b2-4e33-af25-aef73617a5d4","keyframes":{"transform":["translate3d(0px, -357.9084%, 0)","translate3d(0px, 0px, 0)"]},"delay":500,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08e2a664-4ba8-4788-87df-82df4422d2d9","keyframes":{"opacity":[0,1]},"delay":405,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b38ce4c0-3353-4f05-8e7d-ac2a4d2c5269","keyframes":{"transform":["translate3d(0px, -473.20251%, 0)","translate3d(0px, 0px, 0)"]},"delay":405,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6fe2d0ad-00e9-423b-95e6-595180dd6db4","keyframes":{"opacity":[0,1]},"delay":300,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b76278d-4bd6-49c8-aedd-379abbd251f4","keyframes":{"transform":["translate3d(0px, -589.67301%, 0)","translate3d(0px, 0px, 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