Aloo Kulcha, Amritsari Potato Kulcha video by Tarla Dalal

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Aloo Kulcha, Amritsari Potato Kulcha video. Aloo Kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the Aloo Kulcha manifold. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the kulchas with a little butter before serving, to make the taste even richer!

Recipe Description for Aloo Kulcha, Amritsari Potato Kulcha

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 kulchas

Ingredients

To Be Mixed Into A Stuffing
2 1/4 cups boiled and mashed potatoes
1 tbsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1 1/2 tsp dried mango powder (amchur)
salt to taste

For The Dough
2 cups plain flour (maida)
2 tsp instant dry yeast
1 tsp sugar
2 tbsp curds (dahi)
salt to taste
1 tsp oil

Other Ingredients For Aloo Kulcha
plain flour (maida) for rolling
3 tsp black sesame seeds (kala til)
6 tsp finely chopped coriander (dhania)
butter for brushing

Method

For the dough

Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water.
Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
Add the oil and knead very well. Keep aside.

How to proceed

Divide the stuffing into 6 equal portions. Keep aside.
Divide the dough into 6 equal portions.
Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling.
Place a portion of the stuffing in the centre and press it lightly.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling.
Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling.
Repeat steps 3 to 7 to roll 5 more kulchas.
Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards.
Cook it on one side till it puffs slightly and then turn over.
Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
Repeat the steps 9 to 11 to cook 5 more kulchas.
Brush each kulcha with a little butter and serve immediately.