These are onion stuffed kulche that go very well with Delhi-style chole. I used the (almond) yogurt and baking soda method to fluff them up instead of yeast.
For the dough:
1 cup maida (all purpose flour)
2 cups atta (whole wheat flour)
A pinch of baking soda
150 ml of almond yogurt [rml_read_more]
1T fine sugar
1T softened vegan butter
1t oil-water spray bottle (recipe forthcoming)
For the stuffing:
1t garlic paste
1t ginger paste
2t cumin seeds
2 medium onions, chopped fine
1 bunch coriander leaves, chopped fine
Mix all the dry ingredients add the two flours and knead well. Roll the dough ball and keep in a warm place for at least 30 minutes. Meanwhile, mix all the ingredients for the stuffing together. Once the dough is ready, roll out a medium sized ball of dough to about 5 inches and push into the center, about a tablespoon of the stuffing. pull the sides up and pinch at the stop to enclose the stuffing in. Now, roll this carefully into at least 6-8″ diameter taking care not to split the edges. I typically make all my kulchas before frying them. On a skillet, spray the oil-water mix and pan fry these. Enjoy with Delhi-style chole as shown.