INGREDIENTS
120 g refined flour, 30 ml milk, 2 tsp onion, chopped, 20 g cheese, grated, 1 green chilli, chopped, 10 g fresh green coriander, a pinch of fresh roasted cumin powder, 1 tsp oil for kulcha, a pinch of salt
METHOD
• Mix the flour and milk together and knead into a smooth dough.
• Divide the dough into four equal-sized balls.
• Prepare a stuffing by mixing together the chopped onions, grated cheese, green chilli, coriander leaves, cumin powder and salt.
• Place a portion of the stuffing in the centre of the ball. Seal the edges and roll it out into a parantha.
• Cook the paranthas on a griddle while applying butter on both the sides.
• Remove from heat when cooked. Your onion kulchas are ready to be served.
Link Copied
