Tofu stuffed whole wheat kulcha

This virtual world where I can write what I please, where I can interact with people whom I have come to know and like is my sanctuary. I would like to begin my first post of this year with a heartfelt wish for all my virtual friends.

May your coming year be filled with magic and dreams and good madness.
I hope you read some fine books, kiss someone who thinks you're wonderful, 
and don't forget to make some art - write or draw or sing or live as only you can.
And I hope, somewhere in the next year, you surprise yourself.

I begin this year with a post for the Blogging Marathon, brain child of Srivalli and well loved by a group of marathoners who've journeyed together through several marathons. The theme I have chosen for this week is stuffed breads and today, I have for you a healthy tofu stuffed whole wheat kulcha.
 
What you need:
For the kulcha:
Whole wheat flour - 3 cups
Salt - 3/4 tsp
Oil - 2 tsp
Yeast - 1.5 tsp
Warm water

If you are using active dry yeast, proof it  by dissolving it in 1/4 glass of tepid water to which a tsp of sugar has been added and leave covered until frothy. I used fresh yeast. When using fresh yeast, you need to take it in a bowl, add half a teaspoon of sugar to it and rub it with the back of a spoon until it dissolves and turns into a liquid.
Take the flour, salt and yeast in a mixing bowl. Add water little by little and knead to form a smooth pliable dough. Coat with oil, cover and set aside in a warm place until it doubles in volume.

For the filling:
Tofu - 1 cup, crumbled
Onion - 1 medium, chopped very fine
Oil - 2 tsp
Turmeric powder - 1/2 tsp
Salt
Garam masala - 1 tsp, heaped
Corriander - 1/2 cup, finely chopped
Cumin seeds - 1 tsp

Heat oil in a pan. Add the cumin seeds. When they start to sizzle, add the onions and saute on a low flame until pink and translucent. Stir in the turmeric powder, garam masala, salt, crumbled tofu and chopped corriander leaves. Mix well and heat till moisture evaporates.

To make kulchas:
Pinch out a large, lemon sized ball of dough. Roll into a small, thick circle. Place a heaped tablespoon of filling in it and close to form a ball again.
 
Dust with flour and roll this out into a thick, large circle. Cook on a hot tawa, drizzling oil/ghee over it, flipping over once or twice until both sides are evenly cooked with brown spots on them.

 

Serve hot with any curry of your choice, pickle and raita.
Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24