Tuesday 21 April 2015

Stuffed Aloo Kulche

Stuffed Aloo Kulche





Living in Jalandhar our favourite Sunday thing was to have lunch in Haveli. Though there are a chain of Haveli restaurants all along NH1 from Jammu to Delhi, yet the one in Jalandhar is the original one. For a family of die hard non vegetarians the vegetarian fare at Haveli was a much awaited affair. And there can be no better testament of the quality of food there.

The one thing we ordered every time was the stuffed Kulcha. The dough is kneaded with yogurt and fermented for a few hours. Then they are rolled out, stuffed with filling and baked in a  tandoor. Compared to parathas they are healthier as they are not fried in ghee or oil. When making at home we don’t usually have access to tandoors. You can bake it in the oven. Or you can make it on the tava using very little oil.

Ingredients

3 cups flour
1/3 tsp baking soda
A pinch of baking powder
1 tbsp oil
Salt to taste
Yogurt to knead the flour

For the filling

3 potatoes, boiled and mashed
1 tsp chopped green chillies
2 tbsp chopped green coriander
Salt to taste
½ tsp chaat masala

For garnish

Chopped coriander
Nigella seeds/kalonji

Mix together flour, salt, baking powder and baking soda. Add the oil and mix well. Knead using yogurt. Cover with a clingfilm and leave for about 2-3 hours.

Mix together boiled and mashed potatoes, green chillies, green coriander, chaat masala and salt.


Heat the tava. Make balls of the dough. Roll out the balls. Place potato filling in the middle and make a potli.


 Pat it down and slowly roll out the kulcha. Sprinkle some chopped coriander and Nigella seeds on top and press down well so that they don’t fall off.


 Put on tava. Roast both sides.


 Add some oil and fry till evenly browned.




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