Chat In A Pocket


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Khulcha is a leavened bread which is flavoured with kasuri methi and is either
baked, shallow fried or deep fried.
chole and khulchas are sold in almost every eatery in north India. khulchas are
sold in packets which look similar to those of pizza bases. you only have to reheat them before serving.
you can use your favourite tikkis instead of the cheese and broccoli tikkis and they
will taste just as good!

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Chat In A Pocket recipe - How to make Chat In A Pocket


Preparation Time:    Cooking Time:    Total Time:    


For the cheese and broccoli tikkis,
1 cup finely chopped broccoli
1/2 cup finely chopped onions
2 cloves garlic (lehsun), chopped
2 green chillies, chopped
2 tbsp cornflour
3/4 cup grated processed cheese
1 cup dried bread crumbs
1 tbsp oil
salt to taste
oil for shallow frying
For the khulchas
1 cup plain flour (maida)
1/2 tsp fresh yeast, crumbled
1/2 tsp sugar
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp freshly ground pepper
2 tsp oil
salt to taste
oil for deep-frying
Other ingredients
1 recipe Fresh Garlic Chutney
1 medium onion, sliced
1 tomato, thinly sliced

For the cheese and broccoli tikkis:

    For the cheese and broccoli tikkis:
  1. Heat the oil in a pan and saute'' the onion, garlic and green chillies for 2 minutes.
  2. Heat the oil in a pan and sauté the onion, garlic and green chillies for 2 minutes.
  3. Add the broccoli and salt and sauté for 4 to 5 minutes till the broccoli is almost cooked.
  4. Remove from the fire, add the cornflour and cheese and mix well.
  5. Allow to cool slightly and divide the mixture into 10 equal portions
  6. Roll into the bread crumbs and press firmly on top to make small tikkis.
  7. Shallow fry on a tava (griddle) using a little oil till golden brown on both sides.

For the khulchas:

    For the khulchas:
  1. Combine all the ingredients except the oil in a bowl and knead into a soft dough, using enough water. knead until smooth and elastic (about 5 to 7 minutes).
  2. Add the 2 teaspoons of oil and knead well.
  3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approximately 15 to 20 minutes).
  4. Press the dough lightly to remove the air.
  5. Divide the dough into 5 equal parts.
  6. Roll out each portion into a circle of 125 mm. (5") diameter and 3 mm. (1/8") thickness. rest for 3 to 4 minutes.
  7. Cook the khulchas on a hot tava or griddle on both sides till they are lightly browned. keep aside.
  8. Before serving, deep fry the khulchas in hot oil on both sides till they puff up like puris and are golden brown. alternatively, shallow fry the khulchas on a hot tava (griddle) using a little oil to cook on both sides. they should puff up.

How to proceed:

    How to proceed:
  1. Cut each khulcha into two halves.
  2. Fill every half with a cheese and broccoli tikki. top with the garlic chutney, sliced onion and tomato.
  3. Serve hot.

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This recipe was contributed by sumagandlur on 27 Dec 2003

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