This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.
Last time I had tried Onion stuffed Kulcha, due to the unavailability of resources.. But this time I filled up a nice tangy potato stuffing in my Kulchas.. They came out really well.. My husband was like that they have swollen up like puris… 🙂
Preparation Time:- 1 hr 10 mins | Cooking Time:– 7 mins per kulcha| Serves:- 6-7 kulchas
- 2 cups All Purpose Flour (Maida)
- 1/2 tea spoon Salt
- 1 table spoon Yogurt (Dahi)
- 1/4 tea spoon Soda bicarbonate (Baking Soda)
- 1 tea spoon Sugar
- 1/2 cup Milk
- 3 medium Potatoes boiles
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1 tea spoon coriander powder (Dhaniya powder)
- 1/2 table spoon Chaat masala
- salt to taste
- 1 tea spoon Garam Masala
- Some Sesame seeds (White Til)
- Some dried Mint leaves crushed (Sukha Pudina)
Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.
Cover with a damp cloth and rest for an hour.
Grate the potatoes and mix in the salt, chaat masala, coriander powder, garam masala and chilly powder, also the green chillies if using.
Mash it properly with hands. The stuffing is ready. Allow it to cool down completely.
Preheat oven to the 250 degrees for 10 mins.
Make pedas of the dough and rest for five minutes.
Roll each dough peda to a small puri, place a portion of the potato stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.
Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. Roll the kulcha to make a small chapati.
Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.
Bake in the pre heated oven for 5-7 mins at 250 degrees. The first batch might take a bit longer.
- Serve hot with a dollop of butter on top.
- Kulcha goes well with any rich gravy dish like Makhani Daal, Chole, Dum Aaloo, Chane.