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Today we will make potato stuffed kulcha.
They are also known as amritsari kulcha and turn out to be very delicious.
Let's see what ingredients are required for making aloo kulcha.
Maida - 2 cup
Curd - ¼ cup
Ghee - 4-5 tbsp
Use 1 tbsp to mix in dough and rest for roasting the kulchas.
Sugar - 1 tsp
Baking soda - ½ tsp
Salt - 1 tsp
These all ingredients will be used for kneading the dough.
Potato - 4 (boiled)
Green coriander - 2 tbsp (finely chopped)
Garlic paste - ½ tsp
Green chilly - 1 (finely chopped)
Coriander powder - ½ tsp
Garam masala - less then ¼ tsp
Mango powder - ¼ tsp
Carom seeds - ¼ tsp
Red chilly powder - ¼ tsp
Firstly prepare dough for making kulchas.
Make a well in flour like this and add curd, sugar, baking soda, 2 tsp oil and ½ tsp salt.
Mix all ingredients in the center and then mix it with maida.
Use lukewarm water for kneading the flour.
Add little water at a time and knead soft dough like that used for making chapatti.
Knead for 5-6 minutes like this until it becomes even and soft.
Grease your hands with oil and knead the dough.
Knead like this until dough gets soft.
Dough is ready and for kneading this much quantity of flour we have used ¼ cup of water.
Cover it and keep it aside for 3-4 hours so that it gets ferment and puffy.
Now prepare stuffing.
Peel the potatoes firstly.
Now mash the potatoes finely.
Add mango powder, coriander powder, garam masala, red chilly powder, salt, green chilly, garlic and green coriander leaves.
Mix all ingredients nicely.
Stuffing for kulchas is ready.
Grease your hands with oil and knead the dough again.
Divide dough into big lemon size balls first.
We have made 6 balls from the dough and now divide the stuffing in 6 parts as well.
Take 1 part of maida and roll it giving it a round shape. Dust with dry maida.
Roll it in around circle with 3-3.5 inch diameter.
Now place one part of stuffing in it and seal it from all sides.
Press it slightly and dust it again with dry maida.
Flatten it with your palm so that the stuffing spreads evenly.
Now roll it with help of a rolling pin in a round circle with 6-7 inch diameter.
Sprinkle some carom seeds on top of the kulcha and roll with rolling pin.
Carom seeds can be replaced with cumin seeds, fenugreek leaves or coriander leaves.
Now preheat tawa and spread some ghee on the surface. Spread it evenly all around.
Now place the kulcha on tawa.
The upper surface appears to be darker in color and the lower surface is roasted.
Now flip the kulcha upside down.
When roasted from the other side; flip it and roast until it gets brown spots on both sides.
If you don't like eating ghee roast it without applying ghee.
Spread some ghee on both the sides.
Kulcha is ready; place it on plate.
Like wise make all kulchas.
With this much quantity of dough you can make up to 6 kulchas.
We have made these kulchas on tawa but we can make them on oven or tandoor as well.
To make kulchas in oven; preheat the oven on 230 or 240 degree centigrade and repeat the procedure of making kulcha.
Grease baking try with ghee on place kulcha on it and bake for 8-9 minutes.
If making kulcha in tandoor, place the kulcha on tray and after 1 minute flip the side and cook until it gets brown spots on both sides evenly.
Aloo stuffed kulcha is ready.
Serve with chole, curd, raita, chutney or pickle.
Try this recipe at your home and share your experience with us.
See you again at nishamadhulika.com