How to make Konkani Kulche -
Kulcha stuffed with spicy and tangy prawn mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Refined Flour
Cuisine : Fusion
Course : Breads
You can also find more Breads recipes like Fresh Herb Bread Chapatti Bao - SK Khazana Dalia Aur Dal Parantha
Konkani Kulche Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Konkani Kulche Recipe
Prawns 1/2 kilogram
Refined Flour to taste
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 10
Turmeric powder 1/2 teaspoon
Crushed red chillies 1 tablespoon
Coriander seeds crushed 1 teaspoon
Green chillies chopped 203
Coconut scraped 1 cup
Tamarind pulp 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Refined flour (maida) 3 cups
Baking powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Milk 1 cup
Method
Step 1
Sift refined flour with baking powder. Add milk, refined flour, salt and sugar and knead into a soft dough. Cover with a damp cloth and rest for around three to four hours. De-vein, clean and blanch prawns in salted water. Allow it to cool and finely chop.
Step 2
For stuffing take oil in a pan, add mustard seeds. When they crackle add curry leaves, turmeric powder, crushed red chillies, crushed coriander seeds and green chilies. Stir fry for a while, add coconut and tamarind pulp and cook for two to three minutes. Add the prawns, season with salt mix well. Allow to cool.
Step 3
Add coriander leaves and mix. Divide into eight equal portions. Divide the dough into eight equal portions. Stuff a portion of the prawn mixture in each dough portion and roll into a ball. Further roll into a seven inch diameter kulcha.
Step 4
Cook in a home tandoor till done and crisp. Serve hot.
Nutrition Info
Calories : 2682 Kcal
Carbohydrates : 309.8 gm
Protein : 148.2 gm
Fat : 94.2 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
