These kulchas are popular in Punjab of which the city of Amritsar is located and is also popular in neighboring Pakistan, which was also one part of the state of Punjab.
Yield: 4 kulcha’s
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/4 cup plain yogurt
- 3 tablespoons oil
- 1/4 cup warm milk
- 1 cup mashed potato
- 1 green chile, finely chopped
- 1 onion, chopped
- 1 tablespoons cilantro, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon red chile pepper (cayenne pepper)
- 1/4 teaspoon chaat masala
Combine all dough ingredients except the milk and stir to combine. Add the milk a little at a time, until you have a soft dough. Cover with a damp cloth and leave to rest for 1 hour.
To make the filling, combine the potato with all the other ingredients and mix to combine. Divide mashed potato filling into 4 equal sized balls.
Divide dough into 4 equal sized balls.
On a lightly floured board, roll out one dough into a 7″ circle. Place one of the potato balls in the middle and bring the dough up around it to seal the potato filling inside of the dough. Place seam side down on the board.
Gently roll out the filled dough to a circle about 6″ in diameter, being careful not to break the dough so that none of the filling come sout.
Heat a tawa/griddle. Brush with a little ghee. Cook on one side until browned. Flip over and cook the other side for a few minutes until browned.
Repeat for the remaining dough.
Although you can simply enjoy as a snack with some chutney, I had it for breakfast with this watermelon curry and it was a great combination.
…linking to Fabulous Feast Friday
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