Cheese Corn Makai Ka Kulcha
Soft, comforting, and perfect for winters, these Cheese Corn Makki Ka Kulchas are cooked directly on the flame for that authentic kulcha texture. The cheesy corn filling is creamy, lightly spiced, and beautifully balanced, making every bite warm and satisfying. Serve them hot with onion yogurt and chutneys for a complete one-plate meal.
Ingredients
Dough:
- 1 cup whole wheat flour
- 2/3 cup maize flour (makki ka atta, yellow sweet corn flour)
- 2 tbsp besan (gram or chickpea flour)
- 1 tsp baking powder
- 1/2 tsp carom seeds (ajwain)
- salt , to taste
- 2 tbsp oil
- warm water , as needed to knead a soft dough
Cheese Corn Filling:
- 1½ cup corn , boiled or frozen, roughly pulsed
- 2 green chilies , finely chopped and pulsed with the corn
- 1 inch ginger , finely chopped and pulsed with the corn
- 1/2 cup paneer or homemade cottage cheese (chenna) , grated
- 1 tbsp sattu flour (roasted chickpea flour)
- 1 tbsp hung curd or greek yogurt , or 1 tbsp cream cheese
- 1/4 cup cheese , grated
- 1 tsp red chili flakes
- 1/2 tsp oregano
- 1/2 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp chaat masala
- salt , to taste
- 1 tbsp green garlic , finely chopped
- 1 tbsp cilantro with tender stems , finely chopped
- 2 tsp lemon juice , adjust to taste
Kulcha:
- green chilies , finely chopped
- onion seeds (kalonji)
- butter , for brushing
Instructions
Prepare the Dough:
-
In a large mixing bowl, add whole wheat flour, makki ka atta, besan, baking powder, ajwain, salt, and oil. Mix everything well.
-
Gradually add warm water and knead into a soft, smooth dough. The dough should be pliable and not stiff. Cover the dough and let it rest while you prepare the filling.
Prepare the Filling:
-
Add the boiled (or frozen) corn, green chilies, and chopped ginger to a mixer. Pulse lightly until the mixture is roughly crushed. Do not make it smooth — a little texture is important.
-
Transfer this mixture to a bowl. Add grated paneer or chhena, grated cheese, sattu flour, yogurt or cream cheese, all the spices, green garlic, and lemon juice. Mix everything well until the filling comes together and binds nicely. Keep aside.
Stuff the Kulcha:
-
Shape the filling into 8-10 equally-sized balls. Divide your dough into the same number of balls, making sure they are larger than the filling. Flatten the dough and place a ball of filling inside, gently sealing the edges around the filling, and gently press to form a smooth ball.
-
Lightly press the stuffed dough ball into finely chopped green chillies and kalonji so they stick to the surface.
-
Roll the kulcha slightly thick, using dry flour as needed.
Cook the Kulcha:
-
Heat a tawa on high flame until very hot. Spread water evenly on the other side of the kulcha so the entire surface is lightly coated. This helps the kulcha stick properly to the tawa.
-
Place the kulcha water-side down on the hot tawa. Press gently so it sticks. Immediately lift the tawa and place it directly over the flame. Rotate the tawa slowly so the kulcha cooks evenly.
-
When the kulcha starts puffing up and gets light brown spots, turn the tawa back and place it on the stove. Cook the other side on medium flame until well cooked and golden.
-
Remove the kulcha from the tawa and brush generously with butter.
Serve:
-
Lightly crush the kulchas and serve hot with onion yogurt and chutneys.