Directions

DOUGH
To make the dough, in a large bowl, combine the dry ingredients – maida, atta, baking powder, soda, sugar, and salt.

Make a well in the center of dry mixture and add ½ tablespoon of oil, the yogurt and the milk. Mix well and little by little add water. Knead mixture it to form soft dough.

Rub the other ½ tablespoon of oil on top, cover the dough, and let it rest for 2 hours. After resting, knock back the dough and divide into 8 small balls. Let the dough rest again for 30 minutes.

FILLING
In a bowl, mix all the ingredients for the stuffing. Adjust seasoning to your taste. Set aside.

KULCHA
Flatten the dough balls and add the cranberry cheese stuffing.

Use rolling pin on dough balls to lightly flatten. Press the kallonji seeds onto the top side of the kulcha.

Place kulchas on a hot tawa, cook each side until slightly charred on both sides. Add a little butter to the tawa.

Next, use tongs to roast the kulcha for 30 seconds on an open flame.

Smear butter on top and serve hot.