RecipeMobile

Serves 4

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

For Dough

1. 4 cups all purpose flour
2. 1/2 tsp baking powder
3. 1/2 tsp soda bicarbonate
4. 1tbsp yoghurt
5. 1/2 egg
6. 1 cup milk
7. 1tsp sugar
8. 1 tbsp oil
9. 4 tbsp butter
10. Salt to taste

For Stuffing

1. 2 big potatoes, boiled and grated
2. 1 onion, finely chopped
3. 2 green chilies, finely chopped
4. ½ tsp red chilly powder
5. 2 tsp cumin powder
6. 2 tsp dried pomegranate seeds (anardana)
7. 1 tbsp fresh coriander leaves
8. 1 tsp oil
9. salt to taste

Directions

Stuffing: Heat oil in a skillet and add onions, sauté until brown. Next add green chilies, red chilly powder, cumin powder, pomegranate seeds, coriander leaves and salt. Sauté until well mixed. Add the potatoes and sauté for about a minute and get it off the heat. Let cool.  Once cooled make eight equal portions and roll into balls.

Dough: Mix all the ingredients in a bowl and knead into smooth dough. Roll into eight equal balls.

To make the kulchas, flatten a bit of the dough ball place the stuffing ball in the center and cover the stuffing ball with the dough and seal well. Once done roll and flatten lightly making sure the filling doesn’t come out.  Make circular kulchas of about 6cms diameter. There are 2 ways to roast this kulcha. If you have a tandoori oven you can just roast them in it if not you can bake them in your regular overn at 180 degrees C for about 15- 20 minutes. The other way is using your gas stove. Just heat a griddle and roast the kulcha on the griddle until slightly browned. Then hold the kulcha with tongs and heat it directly on the gas stove. Roast until slightly browner. Spread some butter and serve hot with Pindi Chole and Imli Onion chutney.