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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