Cheesy Kulcha Sandwich with Ghee Roast Mushrooms Recipe
A Fusion Delight for the Taste Buds: Perfect for Appetizers or Evening Snacks
A mouthwatering fusion of soft, cheesy kulchas and spicy, aromatic ghee roast mushrooms, this sandwich is perfect for those craving something indulgent yet packed with flavors. The mushrooms are marinated in yogurt, turmeric, and lemon juice, creating a tender base for the spices to infuse. The ghee roast masala adds an irresistible depth, while the freshly made kulchas, filled with cheese and garlic, provide the perfect crispy sandwich texture. Serve this delicious recipe with Pudina Dahi Chutney for an extra zing, or enjoy it as a stand-alone treat for a cozy evening snack.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 300 grams |
| Dry Red Chillies | 6 pieces |
| Whole Black Peppercorns | 1 teaspoon |
| Cloves (Laung) | 2 pieces |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Garlic (cloves) | 6 cloves |
| Tamarind Paste | 1 tablespoon |
| Ghee | 2 tablespoons |
| Curry Leaves | 2 sprigs |
| Jaggery | 2 teaspoons |
| Salt | To taste |
| Whole Wheat Flour | 1/2 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Green Chilli (finely chopped) | 1 piece |
| Garlic (finely chopped) | 5 cloves |
| Salt | To taste |
| Active Dry Yeast | 1/2 teaspoon |
| Ghee | 1 tablespoon |
| Sugar | 1 teaspoon |
| Coriander (finely chopped) | 2 sprigs |
| Curd (Dahi / Yogurt) | 1/3 cup |
| Water | If required to knead dough |
| Britannia Cheese Block (grated) | 1/2 cup |
| Butter | To grease the griddle and sandwiches |
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Instructions:
1. Marinate the Mushrooms:
Start by marinating the mushrooms. In a mixing bowl, combine the button mushrooms with yogurt, turmeric powder, and lemon juice. Stir well and let the mushrooms marinate for at least 30 minutes to allow the flavors to soak in.
2. Prepare the Ghee Roast Masala:
- Heat a skillet over medium heat. Add dry red chillies, black peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds.
- Dry roast these spices for a few minutes until the aromatic fragrance fills the air. Turn off the heat and let the spices cool down.
- Once cooled, transfer the roasted spices to a mixer jar. Add garlic cloves and tamarind paste. Grind everything into a smooth paste, adding a little water if necessary.
- Transfer the ghee roast masala into a bowl and set it aside for later use.
3. Make the Mushroom Ghee Roast:
- Heat a kadai (or a deep skillet) over medium flame and add 2 tablespoons of ghee.
- Once the ghee is hot, toss in the curry leaves. Allow them to splutter for a moment, then add the marinated mushrooms along with the marinade.
- Cook on medium-high heat. The mushrooms will release moisture. Let it cook in that water until most of the liquid evaporates and the mushrooms are tender and well done.
- Add salt, the freshly ground ghee roast masala, and jaggery. Stir to combine, and cook for another 1-2 minutes.
- Once cooked, turn off the heat and transfer the Mushroom Ghee Roast Masala into a bowl. Set it aside.
4. Prepare the Chilli Garlic Kulchas:
- In a mixing bowl, combine all-purpose flour (maida), whole wheat flour, chopped green chilli, chopped garlic, salt, active dry yeast, ghee, sugar, and coriander leaves.
- Add the curd to the mixture and knead the dough. If needed, add a little water to bring the dough together. Once the dough comes together, add a drizzle of oil and knead until smooth.
- Cover the dough with a damp muslin cloth and let it rest in a warm place for about 30 minutes. The dough should nearly double in size.
5. Cook the Kulchas:
- After 30 minutes, divide the dough into small portions, about the size of a lemon, to make mini kulchas.
- Preheat a griddle or tawa over medium heat and grease it with a little ghee.
- Roll out each portion of dough into a mini kulcha (not too thick). Place them on the hot griddle.
- Cook on both sides, lightly browning them until they are 80% cooked. The color should be a faint brown.
- Remove the kulchas from the griddle and set them aside.
6. Assemble the Cheesy Kulcha Sandwich:
- Place one cooked kulcha on a flat surface. Sprinkle a generous amount of grated cheese over it.
- Add 1-2 tablespoons of the mushroom ghee roast mixture, then sprinkle more cheese over the mushrooms.
- Place another mini kulcha on top to form a sandwich.
7. Grill the Sandwich:
- Preheat a grill sandwich press.
- Gently place the kulcha sandwiches into the grill press and close it.
- Grill the sandwiches for 2-3 minutes, until they get deep brown grill marks and the cheese is melted.
- Once done, remove the sandwiches and serve hot.
8. Serve and Enjoy:
Serve the Cheesy Kulcha Sandwich with Ghee Roast Mushrooms as a scrumptious appetizer or a delightful evening snack. You can pair it with a refreshing Pudina Dahi Chutney (Mint Yogurt Dip) or enjoy it on its own.
This fusion recipe can be a hit at parties, or simply a comfort food for a cozy evening!
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-400 kcal |
| Protein | 10-12 g |
| Carbohydrates | 40-45 g |
| Fat | 20-25 g |
| Fiber | 3-4 g |
| Sugar | 5-7 g |
This Cheesy Kulcha Sandwich with Ghee Roast Mushrooms is a perfect combination of textures and flavors, with the soft and cheesy kulcha complementing the spicy, flavorful mushroom filling. Ideal for those who love a good fusion snack with rich flavors.
