Sourdough Discard Stuffed Kulchas

Very recently I have ventured into sourdough baking. Those who bake with sourdough will know that we are left with a sourdough discard all the time. Everyone has their own recipes to use up the discard. Similarly I am also finding ways and means of using up the discard. I have tried sourdough crackers. Couple of other recipes are playing in my mind. It struck me the other day that since kulchas are also yeasted bread, why not try using sourdough discard instead of yeast. So here is my take on kulchas using sourdough discard. They taste just like amritsari kulchas. Since kulchas are an old Indian bread, there are different recipes in every kitchen. Some use yeast, others use baking powder and baking soda. This is my take on kulchas using sourdough discard.

Kulchas taste best with fresh homemade butter but since i didnot have access to it I have used good old Amul butter.


Sourdough discard 100 gms Wwf 150gms Apf 100 gms Water 3 /4 cups Salt 1 1/2 tsp Oil 1 tsp Potatoes 500 gms boiled Oil 2 tbsp Onions 2 medium finely chopped Green chill 1 finely Chopped Ginger 2 tsp grated Red chili pd 1/2 tsp Chopped coriander 2 tbsp Salt to taste Chat masala to Sprinkle Butter for Taste Method For the filling.

  • Peel and mash the potatoes.

  • Heat oil in a pan, add chopped green chili and onions.

  • Once onions soften add grated ginger.

  • Saute till onions turn pink.

  • Now add red chili pd and salt, mix well.

  • Tip in the mashed potatoes.

  • Cook for a couple of minutes.

  • Turn off the gas and mix in chopped coriander.

  • Taste and adjust salt and chili.

  • Keep it aside to cool.

  • Your filling is ready. Divide the filling into 6 portions.

For the kulchas,

  • Mix both the flours, salt and sourdough discard.

  • Now slowly add water and knead to form a soft dough.

  • Now knead for 5 minutes or till the he dough becomes smooth.

  • Add oil and knead for another minute.

  • Cover and leave it for 2 or more hours until it doubles.

  • Knead it again very gently for a minute.

  • Divide the dough into 6.

  • Roll each piece to make a ball. Cover and leave it for 5 minutes.

  • Now using a rolling pin roll out a ball into a small disk.

  • Place a portion of the potato filling on the disk, pick up the edges of the disk and join together to seal.

  • Dust the ball with flour and gently press all around with your fingertips to flatten out the ball.

  • With the rolling pin roll out into a large disc.

  • Place it on a hot Tawa / girdle. Cook on medium heat.

  • Once it gets brown specks, flip it on the other side.

  • Using bottom of a steel glass press the kulcha lightly allover.

  • Once the kulcha has nice brown specks on both the sides, pick it with a tong and cook for a few seconds on the naked flame. Do this on both the sides.

  • This will help it get a little bit crispy.

  • Remove it to a plate, sprinkle some chaat masala and place a dollop of butter on it.

  • Serve immediately.

  • Repeat the process with rest of the balls.

  • To bake it in the oven, place them on a greased baking sheet, brush them lightly with butter and bake in a preheated oven at 220 degrees for 10-15 minutes.

  • Flip once midway.

  • Keep a close watch on them, they are ready once they are nice and golden on both the sides.

  • Each oven behaves differently so be very careful for the first batch and then you will know how much time exactly is needed for each side to cook perfectly.

Note : these are mildly spicy. You can increase the quantity of green chillies to make them spicier. Green chillies do enhance the taste.


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