California Prunes & Cheese Kulche with Desi Kachumber

As a part of the ‘Taste of America’ Holiday Masterclass Series, Chef Rakhee Vaswani has created this delicious dish – which perfectly fuses together traditional Indian cuisine and California Prunes. These are ideal for sharing at any time of the year but taste especially flavourful during Diwali!

Makes: 6-8Prep Time: 15-20 minutes + 20 minutes resting time Cook Time: 5 -10 minutes
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INGREDIENTS

  • California Prunes & Cheese Kulche
  • 272 g Flour
  • 1⁄2 tsp Salt
  • 1 tsp Sugar
  • 1⁄2 tsp Baking soda
  • 61 g Curd
  • Milk/water – if needed
  • For Filling
  • Coriander leaves
  • 1 Green chilli
  • 3 Cheese cubes
  • 5-6 California Prunes (Chopped)
  • 1⁄4 tsp Carrom Seed
  • 2 tbsp Onion (minced)
  • Kachumber
  • 1 Carrot (spiralized)
  • 1 White Radish (spiralized)
  • 1 Cucumber (sliced & seedless)
  • 1 Onion (sliced)
  • Salt – to taste
  • Punjabi Chutney
  • 16 g Coriander
  • 30 g Mint leaves
  • 1 Ginger
  • 2-3 Cloves of garlic
  • 1 Medium onion (roughly cut)
  • 1 tbsp Horse radish
  • 1 tbsp Tamrind paste or raw mango
  • 1 Lime
  • Salt - to taste

DIRECTIONS

1. In a bowl add the flour & make a hole in the centre
2. Add baking soda, sugar, salt
3. Add the curd, knead a soft dough (using the milk/water). Cover the bowl with a muslin cloth
4. Combine chopped green chilies, onion, carrom seed, coriander, grated cheese & California Prunes – Keep aside
5. Take out small balls from the dough and stuff them with this cheese mixture. Roll the balls in the round shapes, that of a chapati
6. Take a tawa, keep it on medium flame and cook these kulchas on it from both the sides until brown in colour
7. Remove from flame and (if you want to) apply ghee/butter
8. Serve hot
For Kachumber
1.  Mix all ingredients in a bowl & season with salt
For Punjabi Chutney
1. Blend all the ingredients until the required consistency is obtained

AUTHOR

Rakhee Vaswani

Rakhee Vaswani

Rakhee Vaswani is a Tante Marie, Ashburton Cookery School and Richemont Masterbaker trained chef. She is not only a celebrity chef but, also an entrepreneur, teacher and best-selling book author. Lovingly known as Desi Nigella, she is also a popular TV host on various channels. Chef Rakhee is the founder of Palate Culinary Studio and Academy. The academy is a state-of-the-art boutique international academy, the first center in India to be accredited by the Confederation of Tourism and Hospitality and City & Guilds in London and holds UK certified Diploma courses in Culinary as well as Bakery. Two years ago, she opened doors to her Indian Fusion restaurant called Not so Desi in Indore that goes by the tagline of Desi khana and Videsi drama. She has also worked as a food consultant to set up 5/78 SKY BAR and Cherry Blossom patisserie in Indore. Apart from that, she has worked with numerous brands to bring best out of their ingredients. She has hosted many live cooking workshops and baking sessions for people across all-age groups, university students and Bollywood celebrities. She was awarded BBLUNT Most Stylish Chef of the Year at Food Food Awards 2019 and Celebrity Chef of the year award at Food Food Awards 2018. Her book 'Picky Eaters' guides parents and kids on how they can make everyday food fun, exciting and yummy. She believes in getting inspired to inspire further by learning and acquiring unlimited knowledge whenever she can wherever she goes.