Kulcha is a leavened flat bread usually mad e on stove top. Aloo Kulcha is stuffed with a spiced mix of mashed potatoes making it soft and mouthwatering delicious.
Keyword Stuffed Flat Bread, Vegan, Vegetarian
Prep Time 30minutes
Cook Time 20minutes
Total Time 3hours30minutes
1CWater As Needed
Oil - As Needed To cook
Extra Flour - As Needed to Roll
For the Filling
2 - 3 Potatoes
1 - 2Green Chilies To Taste
Optional Toppings (See Notes)
Crushed Coriander Seeds
Take the flour, baking soda, and salt in a large mixing bowl. Add the oil and yogurt to it. Start kneading by adding enough water to make a fairly stiff dough. Knead for another 5 minutes or until the dough begins to relax a little without adding any extra water. Cover with a damp kitchen towel or place in a large airtight container for 1 to 2 hours.
Boil and Mash the potatoes. Finely chop the chilies - remove the seeds and veins if desired- , and finely chop the cilantro. Add the chilies, cilantro and spices to the potato mix. Squeeze a few drops of lemon on top and sprinkle salt. Mash everything well, taste and adjust salt and sourness according to your taste. Set aside.
When ready to make Kulcha heat a thick bottomed griddle or tawa over medium heat.
Divide the dough into 6 or 8 equal sized portions and form into smooth balls. Divide the filling equally into the same number of portions and form each into a ball.
Dust the flat working surface and rolling pin with a little flour and press a dough ball into a thick flat dish about 3 to 4 inches in diameter. Cup one palm and place the disc on top and gently push down to shape like a small bowl. Place one portion of the filling in the depression and pull the dough over it from all sides and pinch it close. Return to the rolling board and roll into a circle of about 6 to 8 inch in diameter. It should be about 1/8 th of an inch thick.
If using any toppings press a portion on the top. For dry toppings like nigella seeds it helps to lightly brush the top with water and sprinkle the seeds on top.
Place the Kulcha on the heated tawa (griddle) with the toppings facing up. When bubbles start forming on top brush the top with a little oil and flip . Brush a little oil, wait for it to puff up a little more. Flip 1 to 2 more times to finish cooking both sides evenly. Remove from heat serve immediately or keep covered till serving.
Best served warm.
It is best not to use toppings that burn easily when making Kulcha on stove top.
Place the formed kucha's with any/no toppings in a baking tray and bake in a very hot oven - 400 to 450 F or higher- for 5 to 10 minutes. Baking times vary based on how hot the oven is as well the thickness of the kulcha.
If using amchur or anardana you may not need to add any lemon juice.
For detailed instructions go to https://oventales.com/amritsari-kulcha/ .