PREPARATION

(For Dough)

1. In mixing bowl, add all the ingredients except ghee and knead it into a smooth soft dough.

2. Add 1 tablespoon ghee and tuck the dough well.

3. Rest the dough for 2 hours.

(For Soya Chunks)

1. Heat 550 milliliters water in a pan, add 1 tea bag, 100 grams soya chunks and Bring it to a boil.

2. Remove it from heat.

3. Drain and keep aside.

4. Heat 45 milliliters oil, 2 tablespoons butter in a pan, add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

5. Add 1 tablespoon green chili and stir well.

6. Then, add 100 grams onions and fry till translucent.

7. Now, add 100 grams tomato puree and stir well.

8. Cook for 5 - 7 minutes.

9. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon coriander powder, 1/2 teaspoon kitchen king masala, 1/4 teaspoon red chili, 1/4 teaspoon paprika and mix it well.

10. Then, add 1 tablespoon soy sauce, 1 tablespoon ketchup and mix it again.

11. Now, add the boiled soya chunks in it and mxi it well.

12. Cook for 3 - 5 minutes.

13. Add 1 teaspoon dry fenugreek leaves and mxi it well.

14. Cook for another 3 - 5 minutes.

15. Remove it from heat and keep aside.

(For Kulcha)

1. Take a ball from dough and flatten it with the help of your hands.

2. Add dry fenugreek leaves on it and flatten it with your hand to make a kulcha. (See Video)

3. Prick on it with help of a fork.

4. Place it on a hot tawa and cook for about 10 - 1 5 seconds.

5. Now transfer this onto a baking tray.

6. Preheat the oven to 180°C/350°F. Bake for 5 - 7 minutes or until the top is golden brown in color.

7. Now, brush it with butter.

8. Serve hot with prepared nutri.