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8:27 AM
INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Salt, Onions, Green chillies, Carrot, Betroot, Raddish, Jeera powder, Dhaniya powder, Salt, Atta, Water, Black pepper


  • Peel the outer layer of vegetables, grate them (make sure that for 1 carrot and betroot, 1/2 raddish is used)
  • Place frying pan on flame, heat 2 spoons of oil
  • Now add avalu, jeera, urad dal, bengal gram, curry leaves and wait till they splitter
  • Now add cut green chillies and onions, fry for a while
  • Add grated carrot, betroot, raddish and cook for 5-6 minutes till water evaporates
  • Give seasoning by adding salt, turmeric, dhaniya powder, jeera powder
  • Mix well all the ingredients and cook for few more minutes till dry
  • Finally dish out add coriander, mix and make them into samll balls
  • Repeat this for the whole dough
  • Now in a bowl, add atta, pinch of salt, pepper and mix well as chapathi dough using hot water
  • For kulcha -
  • Now make small puri using the dough, place the prepared stuffing ball in it, close tightly
  • Ensure that stuffing doesnot come out
  • Now press the dough into kulcha slowly using the chapathi maker
  • Do such stuffed kulchas as many as you require
  • Now palce tawa on flame, roast the kulcha on both sides
  • Add little oil if required
  • Spicy spicy stuffed veg kulchas are ready to serve
  • Garnish with fresh cream or butter
  • Can be served directly or tastes good with curd, or tomato ketchup also


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