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Monday, May 4, 2015

EASY & HUMBLE PUNJABI ALOO BUTTER KULCHA

















MAIN INGREDIENTS



 (measuring cup = 1 cup = 250 ml)


For the kulcha:


1 cup whole wheat flour/atta, 120 grams

1 cup all purpose flour/maida, 125 grams

¼ tsp baking soda

3 tsp oil or ghee 

2 tbsp curd/yogurt  (or vegan yogurt like cashew or almond yogurt can be substituted)

1 tsp sugar

¾ to 1 tsp salt or add as required

½ to 3/4 cup water for kneading or add as required

oil or ghee for roasting as required

some sesame seeds (black or white) or nigella seeds or Onion Seeds(kalonji in Hindi) 


For aloo or potato stuffing:


3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams

2 green chilies/hari mirch, finely chopped

½ tsp red chili powder/lal mirch powder

½ tsp dry mango powder/amchur or add as required

¼ to ½ tsp garam masala powder

2 tbsp chopped coriander leaves/dhania patta 



Method 



Preparing the kulcha dough:



in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.

add 2 tbsp curd/yogurt and 3 tsp oil.



with a spoon or with your hands lightly mix everything.

add wate 1/2 TO 3/4 TH  cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.




mix and then begin to knead.

knead to a smooth soft dough. cover the dough and keep aside for 2 hours.



preparing the potato stuffing:



meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.



Peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.



Add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. 

you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.






mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.




Suffing and preparing aloo kulchas:



After 30 minutes lightly knead the dough again just to relese the air in side the dough 



make medium sized balls from the kulcha dough.

sprinkle whole wheat flour on the rolling board and on the dough ball.

with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.


place the potato stuffing in the center keep 1 inch space all over the circumference

.


bring the edges together and join them at the center.




press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.


sprinkle some flour. adding sesame seeds is optional. you can skip it.



gently roll to a large disc of about 7 to 8 inches in diameter.Make thin discs 
Add kalonji (Onion seeds) on top of the kulcha ,sprinkle little All purpose flour 



on a hot tava or griddle, gently place the stuffed kulcha.

flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.

flip again and now spread some ghee or oil on this side.


press the edges with a spatula to ensure that they are cooked.
flip once or twice to ensure even roasting and cooking.


Place the kulcha in a roti basket.


For Making Butter Kulcha 



Add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.


serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole.


Baking the kulcha in  Oven 

(For those who wants to avoid excess use of Oil or Ghee)

1. Preheat the oven on maximum temperature.

2. Take a baking tray, grease it with few drop of oil. Place the Kulcha on it.

3. Sprinkle some whole coriander seeds, coriander leaves, press them lightly, and brush it with oil or ghee.

4. Place the tray into the oven and then bake it for 5-7 minutes on highest temperature.


NOTE

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

2) substitutions: for baking soda - ¼ tsp baking powder