As soon as Srivalli announced the dish for the May 2014 edition of Indian Cooking Challenge, I planned on taking part this month after a really long time.
I was happy to make this for my family. I approached my friend and neighbor, Pooja, who hails from Amritsar, to get an authentic version of these Kulchas. I followed some of the tips from her and we thoroughly loved them.
Adapted from The Hindu.
All Purpose Flour or Maida / Wheat Flour 2 cups (I used 1 1/2 cups of whole wheat flour and 1/2 cup of Maida)
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil 3 tbsp
Curd/ Yogurt 1/4 cup
Warm Milk 1/4 cup
For the filling -
Potatoes, boiled and mashed 1 cup
Green chilies, finely chopped as needed
Onions, finely chopped 1/2 cup
Red chili powder 1/2 tsp or as needed
Cumin powder 1 tsp
Chat Masala 1/4 tsp
Coriander leaves, finely chopped few
Method Of Preparation -
To prepare the filling -
Mix all the ingredients listed under 'For the filling' and set aside.
To Prepare the dough -
Mix the flours, baking powder, baking soda, salt, sugar, oil, yogurt and mix well. Add milk gradually until the dough is soft and pliable.
Cover and set aside.
To make the Aloo Kulchas -
Make equal portions of the dough. In each portion of the dough, fill in the potato masala and seal the edges and roll out into a thick roti.
Put the oven in the Broil mode and place 2-3 (depending on the size of the baking tray) in a foil lined baking tray. Roll the remaining portions of dough and keep them ready for the subsequent batches.
Broil it for under 2 minutes under close watch, pull out from the oven, flip it to the other side and broil for a few seconds taking care not to burn the kulchas.
Remove from the baking tray, apply some butter and serve it with any curry of your choice. It is typically served with Chole/Chana Masala. I also served it with Mutter Paneer.
Preparation Time 15 min + Resting time 30-45 min + Baking Time 25 min