My experiments with food: 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.