Ingredients

• 1 cup (200 g) - whole-wheat (atta)
• 1 tsp - oil / butter
• 3 tbsp - curd
• 3 tbsp - beaten egg
• 1 tsp - sugar
• 1/2 tsp - salt
• 2 pinches- baking powder
• 2 tbsp - milk
• 2 -3 tsp - butter / oil
• For stuffing:
• 2 -cheese cubes, grated
• 1 tbsp - fresh coriander leaves, chopped
• 1- small green chilli, chopped

How to Make Cheese Kulcha

• Sift the flour into a bowl and make a well in the centre.
• Add melted butter / oil, curd, beaten egg, baking powder, sugar and mix well. Add 1 - 2 tbsps milk and knead to form a smooth dough.
• Cover the dough with a damp cloth and keep aside for 3 hours or store in an airtight container.
• In bowl, mix together the grated cheese, chopped coriander and chopped green chillies. Keep aside.
• Divide the dough into 5 equal - sized balls. Stuff each of the dough balls with some of the cheese mixture and then roll out into flat, round shapes of roughly six cm diameter.
• Cook these in a tandoor for three to four minutes or use a tawa and cook them well on a medium to low heat until golden colour on both the sides. Apply little butter or oil if required. Serve hot with dal, raita and tandoori chicken .
• Recipe Courtesy: Niya's World