Prep Time: 90 minutes | Cook Time: 30 minutes | Total Time: 120 minutes
Course: main | Servings: 8
Difficulty level: medium
Ingredients
For the dough
- 360 g Maida
- 4 g Baking Soda
- 12 g Sugar
- 3 g Salt
- 120 g Curd (dahi)
- 20 ml Cow Ghee, melted
For the filling
- 240 g Potato, boiled and grated
- 80 g Onion, finely diced
- 3 g Dried chillies, powdered
- 2.4 g Cumin seed / jeera, powdered
- 2.4 g Coriander seeds - whole / ground, powdered
- 1.6 g Garam Masala
- 3.2 g Amchur, powdered
- 0.8 g Carom seeds (ajwain)
- 1.6 g Salt
- 1.6 g Black salt, kala namak
- 4 g Ginger, fresh, grated
- 2.4 g Green chillies, finely chopped
- 12 g Coriander leaves, finely chopped
For the topping
- 3 g Dried chillies, powdered
- 1.6 g Coriander seeds - whole / ground, roasted and crushed
- 8 g Coriander leaves, finely chopped
- 0.8 g Anardana (pomegranate seeds dry), ground
Instructions:
For the dough
- Place maida in a large mixing bowl along with baking powder, sugar, and salt. Mix.
- Add curd and mix well with your hands. Add water gradually and knead until the dough becomes smooth and soft. Add ghee and work it in. Shape the dough into a ball, cover it, and let it rest for 30 minutes.
For the filling
- Add grated potatoes , chopped onion, chilli powder, cumin powder, coriander powder, garam masala, aamchur, ajwain, salt, kala namak, ginger paste, chopped green chillies and coriander leaves in a bowl. Mix well. Taste and adjust seasoning as required.
- Divide the filling into 8 equal portions. Form each portion into a ball.
For the topping
- Add the chopped coriander, anardana, coriander seeds and chilli powder in a small bowl. Mix and set aside.
For rolling the kulcha
- Divide the rested dough into 8 equal portions. Form each portion into a ball.
- Dust a board of flat surface with dry flour. Flatten a dough ball and place a filling ball into its center. Wrap the dough around the filling and flatten.
- Roll the filled dough into an ~8" diameter circle
- Brush the surface of the rolled kulcha with water, and then sprinkle some of the topping mix on the moist surface. Roll gently to allow the topping to stick well. Flip and brush the other side iwth water.
Cooking the kulcha
- Heat a tawa or cast iron griddle over medium-high heat until hot.
- Place the kulcha, water side down, on the tawa. Turn the heat to low. Allow to cook partially, about 60 seconds.
- Invert the tawa over the flame and allow the top to cook until puffed and golden brown with a little charring.
- Flip the tawa back to its normal side. Using a spatula or tongs, release the kulcha
Serving instructions
- Brush with a little ghee while hot. Serve immediately, with a curry such as chhole.
Nutrition (Per Serving)
Calories: 230 kcal | Protein: 6.2 g | Carbohydrates: 42.1 g | Fat: 3.9 g | Fiber: 2.9 g