A delectable delight featuring soft, oven-baked bread stuffed with flavorful mashed potatoes and spices. Our Aloo Kulcha is a savory sensation that's perfect for satisfying your taste buds
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For the Dough:
500 grams all-purpose flour (maida)
125 grams curd (Dahi)
15 ml refined oil
5 grams sugar
5 grams baking powder
4 grams baking soda
15 grams Salt
Water (as needed)
For the Potato Filling:
3 large potatoes, boiled, peeled, and mashed
1 small onion, finely chopped
12 green chilies, finely chopped
6 grams ginger garlic paste
5 grams cumin seeds
5 grams garam masala
5 grams coriander powder
5 grams red chili powder
15 grams chopped coriander leaves
15 grams Salt
For Rolling and Cooking:
Flour for dusting
Butter or ghee for brushing
Instructions:
For the Dough:
1. In a large mixing bowl, combine all-purpose flour, Curd (Dahi), oil, sugar, baking powder, baking soda, and salt.
2. Mix well and knead the dough, adding water gradually, until you get a smooth and soft dough.
3. Cover the dough with a damp cloth and let it rest for 2-3 hours.
For the Potato Filling:
1. In a bowl, mix together boiled and mashed potatoes, finely chopped onions, green chilies, ginger garlic paste, cumin seeds, garam masala, coriander powder, red chili powder, chopped coriander leaves, and salt. Mix well to form the stuffing.
Assembling and Cooking:
1. Preheat a tandoor or oven to the highest temperature available. If using a stovetop method, place a tawa (griddle) on medium-high heat.
2. Divide the dough and potato filling into equal portions.
3. Take a portion of the dough, roll it into a ball, and flatten it with your palms. Roll it out into a small disc, place a portion of the potato filling in the center, and seal the edges to form a stuffed ball.
4. Dust the stuffed ball with flour and roll it gently into a kulcha of about 6-8 inches in diameter.
5. If using a tandoor or oven, place the rolled kulcha directly on the hot surface. If using a stovetop method, place the rolled kulcha on the hot tawa.
6. Cook one side until you see bubbles forming, then flip it and cook the other side. You can also press the edges gently with a spatula to ensure even cooking.
7. Once both sides are cooked and have golden-brown spots, remove the kulcha from the heat.
8. Brush the hot kulcha with butter or ghee.
9. Repeat the process with the remaining dough and filling.
Serve the Aloo Kulcha hot with Curd (Dahi), pickles, or chutney. Enjoy the delightful taste of this stuffed Indian bread!
