After coming back from India, I have got little chance to look after my little Blog. I have almost forgotten what is it like to sit down with patience and work out what am I going to post next, keeping in mind the events going around and to check my fav Bloggers posting wonderful recipes. I have had moments where I just keep staring at the pictures for very very long only to realize I haven’t even read the recipe yet. Gosh ! Is everyone around me turning into a Food stylist ??
Having said that, I really want to sit down some day and read all those amazing Blog Posts I follow.. Like with all the time in the world, only to do this one task I love from the core of my heart. But like a wise person said – “I must govern the clock, not be governed by it”. I don’t remember now who said that, but true nonetheless. And as I say every time, I must plan good and dedicate more time to this eternal love of my life..
Coming to this recipe – Spring Onion Aalu Kulcha.. This one really does ring all the bells in my mind and directs it straight to the road side “thelas” of Delhi where they used to serve it with Chutney and Chhole. What an ultra-amazing combo, served with onions aside. I tried to recreate that same wonder in my kitchen and was succeeded to some extent. Its a filling and delicious alternative of Aalu Paranthas, which BTW we have every Sunday. So, last weekend I prepared these yummy Kulchas instead of Paranthas and Hubby dear patted me happily 🙂
Spring Onion mixed with Potatoes churned out the flavour, hard to resist. Serve them for Breakfast with Healthy Raita , Tangy Tomato chutney and Masala Chhole Curry as perfect accomplishments.
What you need ?
Ingredients to make Kulcha.
- Maida (white flour) – 3 cup
- Curd – 3 table spoon.
- Baking soda – 1/3 tea spoon.
- Baking powder – 1/2 tea spoon.
- Sugar – 1 tea spoon.
- Oil – 1 table spoon.
- Salt – 3/4 tea spoon (or according to the taste)
- Carom seeds or cumin seeds – 1 tea spoon.
Ingredients to prepare the filling.
- Potato – 4 boiled
- 4-5 Spring Onions, Chopped fine
- Salt – 1/2 tea spoon (or according to the taste)
- Green chilli – 1-2 (chopped)
- Ginger – 1 inch long piece (grated)
- Amchoor powder – 1/2 tea spoon.
- Coriander powder – 1 tea spoon.
- Red chilli powder – 1-2 pinch.
- Garam masala – 1/4 tea spoon
- Coriander leaves – 1 table spoon (chopped)
How to Make?
- Sieve the APF in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.
- Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan.
- Cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready.
- Peel and mash the boiled potatoes, mix well with spring onion pieces.
- Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
Now To Prepare Kulcha
- Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.
- Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides to make a kulcha.
- Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.
It’s time to Bake the Kulcha !
- You can bake the kulcha in oven, pan (tawa) or tandoor.
- To make the kulcha in a pan, put it over the stove and grease it with little oil. Put the kulcha in the pan and roast it until it turns brown from the bottom surface.
- Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.
- Serve the Potato stuffed kulchas with Healthy Raita , Tangy Tomato chutney and Masala Chhole Curry as perfect accomplishments.
Bake the Kulchas in the oven.
- To bake the kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes.
- Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with your choice of Accomplishment. Or a dollop of Butter !!
My Notes !
- To make this healthier, you may replace 1-2 cups of APF with WWF. The texture will be less stretchy but taste will be same.
- Brushing Kulchas with Butter before serving does make a great difference, so please dont avoid it if you can afford to go off-diet once in a while 😉
- You can also try adding a bit of chopped Methi in the filling with Potatoes instead of Spring Onions, to enjoy a different flavour altogether and experiment with these Flatbreads
- Some other fillings could be – Paneer, Peas, Soya mince etc… Just like the good Old paranthas.. 😀
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