Monday, 9 July 2012

Aloo Kulcha

Qty: 10-12 Kulchas (approx)

  • Plain Flour/ Maida: 2 cups
  • Yeast: 1/2 tsp ( Dissolve yeast in 2 tbsp lukewarm water and 1/2 tsp sugar. Let it rest for 10-15 mins)
  • Salt: 1/2 tsp
  • Yogurt: 1 tbsp
  • Baking Soda: 1/4 tsp
  • Warm Milk: 3/4 cup
  • Oil: 2 tsp
  • Butter
  • For stuffing:
    • Potatoes: 3-4 (boiled, peeled and mashed)
    • Salt: to taste
    • Red chilli pwd: 1 tsp
    • Amchur: 1/2 tsp
    • Roasted ground cumin: 1/2 tsp
    • Chaat masala: 1/2 tsp
    • coriander leaves: a few (chopped)
  1. In a pan, sieve maida and baking soda. Add salt, sugar. Mix this dry mixture properly with spoon/ hand.
  2. Add yogurt. Knead soft dough by slowly adding milk. 
  3. Cover with damp cloth and let it rest for 1 hour.
  4. For stuffing, mix all the ingredients of stuffing and make balls/ pedas.
  5. Now, oil your both hands and make pedas/ balls from dough. Let them (dough pedas) rest for 5 mins.
  6. Roll dough pedas to form small poori/ roti. Put potato/stuffing ball in center and close from all sides to form a ball again. (You can use plain flour for dusting, if needed)
  7. Roll into 6 inch round kulcha. (You can roll with rolling pin or hand)
  8. Cooking: 
    • Method 1: Will make Kulchas soft and bready (Preferable method)
      • Cook like chapati/ parantha on tawa.
      • Apply butter on top of Kulchas.
      • Serve hot with yogurt/ butter/ pickle.
    • Method 2: (Baking in oven- will make Kulchas crisp)
      • Preheat oven to 288 deg C for 20 mins.
      • Place kulchas on baking tray. Rub little water on surface of kulcha (after placing them on baking tray).
      • Bake for 5-8 mins. 
      • Apply butter on top of Kulchas.
      • Serve hot with yogurt/ butter/ pickle.
Never use hot water to dissolve Yeast.

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