Tasty and yummy Aloo kulcha

 

How to make Aloo Kulcha

Make Dough

1. In a mixing bowl take the following listed ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• ¼ teaspoon baking soda
• 1 teaspoon sugar
• ¾ to 1 teaspoon salt or as required.
• 2. Add 2 tablespoons fresh yogurt (curd) and 3 teaspoons of oil. Use any neutral and flavorless oil.
• 3. Lightly mix everything with a spoon or with your hands.
• 4. Add water. I added ⅔ cup water in parts, you can add from ½ to ⅔ cup water.
• Keep in mind that the quantity of water you need to add will depend on the quality and texture of the flours. So, add as needed to make a soft dough.
• 5. Mix and then begin to knead
• 6. Knead to a smooth, pliable and soft dough.
• 7. Cover the dough and keep aside for 2 hours 

• Make Potato Stuffing

  8. Meanwhile, steam or boil 4 to 5 potatoes till they are cooked through completely.

  You can boil the potatoes adding water as needed in a pan on the stove-top, instant pot or a stove-top pressure cooker. You can also peel and dice the potatoes and steam them in a steamer pan

• 9. Peel and mash the potatoes with a potato masher.

• 10. Add the following spices and herbs:

  • 1 teaspoon chopped green chilies
  • ½ teaspoon red chili powder
  • ½ teaspoon dried mango powder (amchur powder)
  • ¼ to ½ teaspoon garam masala powder
  • 2 tablespoons chopped coriander leaves.
  • 11.Mix the spices and herbs in the mashed potatoes very well. Check the taste and add more of the salt, green chilies and dried mango powder if required.
  • 12. After resting the dough for 2 hours, lightly knead the dough again.
  • 13. Make medium sized balls from the dough.
  • 14. Sprinkle some whole wheat flour on the rolling board and on the dough ball.
  • 15. With a rolling pin, roll it into a disc or circle of 5 to 6 inches diameter. 
  • 16. Place some potato stuffing in the center, keep 1 to 1.5 inches space all over the circumference.
  • 17. Bring the edges together and pinch them to join at the center.

  • 18. Press the joined edges and sprinkle some sesame seeds on it. Press the sesame seeds with your fingers or very lightly with the rolling pin so that they stick to the dough.

    Adding sesame seeds is optional. I made the aloo kulcha, both with and without sesame seeds.

  • 19. Sprinkle some flour.

  • 21. Gently roll out to a large disc of about 7 to 8 inches in diameter dusting with flour as needed.

  • Cook Aloo Kulcha on Tawa

    22. On a hot tawa or skillet, gently place the stuffed kulcha. Keep the heat to medium-high or high.

  • 23. Flip the aloo kulcha with a spatula when one side is partially cooked. You will see faint golden spots on this lightly cooked side.

  • 24. Spread some ghee or oil on this side. The amount of ghee or oil to be added, depends upon you. 

  • 27. Flip again and you will see both the sides with brown or golden spots.

  • 28. Press the edges with a spatula to ensure that they are cooked.

  • 30. Here is a cooked Aloo Kulcha without sesame seeds.

  • 32. Add ½ to 1 teaspoon of butter and spread it with a butter knife or spoon. Prepare all the kulcha and stack them up this way. I assemble, roll the kulcha and roast them simultaneously

  • 33. After making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.