Cheesy Kulcha Sandwich With Ghee Roast Mushrooms

Name: Cheesy Kulcha Sandwich With Ghee Roast Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Indian
Ingredients: 300 g White Button Mushrooms (300 grams Button mushrooms); 6 pieces Dried Red Chili (6 Dry Red Chillies); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 2 pieces Cloves (2 Cloves (Laung)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 2 tsp Coriander Seed (2 teaspoon Coriander (Dhania) Seeds); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 11 cloves Garlic (6 cloves Garlic + 5 cloves Garlic finely chopped); 1 tbsp Tamarind Paste (1 tablespoon Tamarind Paste); 3 tbsp Clarified Butter (2 tablespoons Ghee + 1 tablespoon Ghee); 2 sprig Curry leaves (2 sprig Curry leaves); 2 tsp Jaggery (2 teaspoons Jaggery); 0 pieces Table Salt (Salt to taste + Salt to taste); ½ cup Wheat Flour (1/2 cup Whole Wheat Flour); ½ cup All-Purpose Flour (1/2 cup All Purpose Flour (Maida)); 1 piece Green Chili (1 Green Chilli finely chopped); ½ tsp Active Yeast (1/2 teaspoon Active dry yeast); 1 tsp Granulated Sugar (1 teaspoon Sugar); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves finely chopped); ⅓ cup Yogurt (1/3 cup Curd (Dahi / Yogurt)); 0 pieces Water (Water if required) — optional; ½ cup Cheddar Cheese (1/2 cup Britannia Cheese Block grated); 0 pieces Butter (Butter (Salted) to grease)

A fusion Indian appetizer featuring mini whole wheat and all-purpose flour kulchas filled with a ghee-roasted mushroom masala and melted cheese, then grilled.

65 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

White Button Mushrooms300 g · 300 grams Button mushrooms
Dried Red Chili6 pieces · 6 Dry Red Chillies
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Cloves2 pieces · 2 Cloves (Laung)
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Coriander Seed2 tsp · 2 teaspoon Coriander (Dhania) Seeds
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Garlic11 cloves · 6 cloves Garlic + 5 cloves Garlic finely chopped
Tamarind Paste1 tbsp · 1 tablespoon Tamarind Paste
Clarified Butter3 tbsp · 2 tablespoons Ghee + 1 tablespoon Ghee
Curry leaves2 sprig · 2 sprig Curry leaves
Jaggery2 tsp · 2 teaspoons Jaggery
Table Salt0 pieces · Salt to taste + Salt to taste
Wheat Flour½ cup · 1/2 cup Whole Wheat Flour
All-Purpose Flour½ cup · 1/2 cup All Purpose Flour (Maida)
Green Chili1 piece · 1 Green Chilli finely chopped
Active Yeast½ tsp · 1/2 teaspoon Active dry yeast
Granulated Sugar1 tsp · 1 teaspoon Sugar
Cilantro2 sprig · 2 sprig Coriander (Dhania) Leaves finely chopped
Yogurt⅓ cup · 1/3 cup Curd (Dahi / Yogurt)
Water0 pieces · Water if required · optional
Cheddar Cheese½ cup · 1/2 cup Britannia Cheese Block grated
Butter0 pieces · Butter (Salted) to grease

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Steps

1Marinate the mushrooms in a mixing bowl with yogurt, turmeric powder, and lemon juice. Set aside for at least 30 minutes.
2Dry roast the dry red chillies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds in a skillet until aromatic, then cool.
3Grind the roasted spices, garlic cloves, and tamarind paste into a smooth paste with some water. Set the ghee roast masala aside.
4Heat ghee in a kadai, add curry leaves, then add the marinated mushrooms and cook until the water evaporates and mushrooms are done.
5Add salt, the ground masala, and jaggery. Mix and cook for a minute or two more. Transfer the mushroom ghee roast to a bowl and set aside.
6Combine whole wheat flour, all-purpose flour, green chilies, garlic, salt, yeast, ghee, sugar, and coriander leaves in a mixing bowl. Add curd and mix into a dough, adding water only if required. Knead, let rest for 30 minutes covered.
7Pinch off small portions of dough to make mini kulchas. Preheat and grease a griddle. Roll out the kulchas and cook on both sides until 80% done and faintly brown. Set aside.
8Assemble the sandwich: place one kulcha, sprinkle cheese, add the mushroom ghee roast, then more cheese. Cover with another kulcha.
9Grill the kulcha sandwiches in a preheated grill press for 2-3 minutes until grill marks appear and cheese melts. Serve hot.
10Serve with Pudina Dahi Chutney (Mint Yoghurt Dip) or other appetizers.