Jun 29, 2012

Aloo Kulcha


                 Aloo Kulcha is a typical north indian bread usually eaten with curd, pickle n chole. They are made with maida flour dough, filled with mashed potatoes and lots of spices are rolled into a flat bread. Traditionally they are baked in an earthen clay oven called as Tandoor. This is also what you can call Dhabba food..This is a good variation too aloo paratha and is great for feeding your kiddos as well..


Ingredients:
dough
  • 2 cups maida
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp yogurt
  • 3 tbsp milk
  • ½ tsp sugar
  • 2-3 tbsp water
  • 1 tbsp oil
aloo stuffing
  • 3 boiled and grated potatoes
  • 1 tsp chilli powder
  • ½ tsp amchur
  • ½ tsp coriander powder
  • ½ tsp jeera powder
  • ½ tsp salt
to brush on the top of kulcha
  • 2 tbsp kalonji
  • butter/ oil
  • 3 tbsp chopped coriander leaves
Method:
A)Making the dough
Sieve the maida, baking powder, baking soda and salt in a bowl and mix curd, sugar and oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. . Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place for 30 min. The dough to make kulcha is ready.

B)Make the stuffing
While the dough is resting, lets make of potato stuffing. Peel and mash the boiled potatoes. Mix salt, coriander powder, amchoor powder, red chilli powder,and jeera powder with the mashed potatoes. The stuffing for the kulcha is ready.
C)Make the kulcha
Make 10 round balls of the dough and the potato mixture.
Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc
Fold and close the disc from all the sides to make a stuffed dough ball.Place kalonji and chopped coriander leaves on the top of the ball. Sprinkle some dry flour to allow topping to bind to kulcha. 
Roll the kulcha into a flat oval disc of 6-7 inch with the rolling pin.
D)Cook the Kulcha on the pan
Place the pan over the stove and grease it with little oil. Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast the upper surface directly on open flame just for few seconds till its browned and cooked. Prepare all the kulchas in the same manner.

Serve the Potato stuffed kulchas with curd, pickle or chole

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