Aloo Kulcha Recipe

Kulchas are a very well-known flat bread mostly eaten in the northern especially in the Punjabi province of India. These flatbreads are traditionally made in the tandoor or clay ovens and are stuffed with potato filling. These are a lot like the stuffed parathas which are made in the oven but taste quite different since the kulchas are made with all-purpose flour. But the recipe that I am going to share with you today uses both whole wheat and all-purpose flour making it a lot healthier. So without any further due let’s get started with the recipe.

Ingredients:

• Whole wheat flour- 1 cup
• All-purpose flour- 1 cup
• Baking soda- ¼ tsp.
• Oil- 3 tsp oil.
• Curd/yogurt- 2 tbsp.
• Sugar- 1 tsp.
• Salt- 1 tsp.
• Water- ½ or as required
• Sesame seeds
• Oil/ghee/butter for cooking
• For the stuffing:
• Potatoes- 3, large (boiled)
• Green chilli- 2 (finely chopped)
• Red chilli- ½ tsp.
• Dry mango powder/amchur- ½ tsp.
• Garam masala- ¼ tsp.
• Salt for seasoning
• Fresh coriander- 2 tbsp. (Chopped)

Procedure:

1.  In a bowl, sieve the whole wheat flour, all-purpose flour, baking soda and salt. Add sugar as well.
2.  Add the oil and yogurt to the wheat mix and mix with a spoon.
3.  Now start adding water gently and knead a soft dough.
4.  Cover the dough with a damp cloth and let it rest for 2-3 hours.
5.  Mash the boiled potatoes and add the chopped green chilli, chilli powder, salt, mango powder, garam masala and coriander leaves to them. Mix everything really well.
6.  Before you start making the kulchas knead the dough once again.
7.  Divide the dough into lemon sized balls. Sprinkle some flour on the rolling surface and with the help of a rolling pin start rolling the dough. When the flattened
8. dough is 5-6 inch in diameter place a good amount of the potato stuffing in the centre of the dough. Bring the edges together and close them in eth centre.
9.  Now dust a little more flour, sprinkle some sesame seeds and roll the stuffed dough ball with the rolling pin. The kulcha should be 7-8 inches in diameter.
10.  Heat a tawa and place the kulcha over it. When one side is partly cooked, flip the kulcha and apply some ghee/butter/oil on this side. Flip the kulcha so that the greased side is in facing downward.
11.  Once the kulcha is cooked from one side, apply oil on the other side of the kulcha and flip it. Cook it from this side as well.
12.  Apply some pressure with the spatula in order to cook the kulcha evenly. Flip the kulcha a few times to cook it well.
13.  Take off from the tawa and apply some extra butter if you want to.
14.  Serve it hot with chhole, boiled chickpea salad or with pickle and curd.

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