Aloo Kulcha

• Rest_dough yeast dough for until doubled in size

Nutrition values are AI-estimated based on ingredients.

• 1-1/2 cup maida
• 1 tsp instant yeast
• 1 tsp powdered sugar
• Salt to taste
• 2 tsp oil
• Warm water as needed
• 3 boiled and grated potatoes
• 100 grams paneer
• 2 cheese cubes
• 2 green chillies
• 2 tsp special masala
• 2 tsp coriander seeds (for special masala)
• 1 tsp cumin seeds (for special masala)
• 1/4 tsp black salt (for special masala)
• 1 tsp Kashmiri chilly powder (for special masala)
• 1 tsp kasuri methi (for special masala)
• 1/2 tsp dry mango powder
• 2 tbsp fresh coriander
• Butter as needed
• Red chili flakes (for garnish)
• Green herbs (for garnish)
• Plain curd or yogurt (for serving)

1. 1Combine maida, salt, and powdered sugar in a glass bowl.
2. 2Add warm water, oil, and instant yeast to the center of the dry ingredients.
3. 3Stir the mixture with a spoon and then mix by hand to form a shaggy dough.
4. 4Transfer the dough to a clean surface and knead vigorously for 5-7 minutes until smooth and elastic.
5. 5Place the kneaded dough into an oiled glass bowl, turn to coat, cover with plastic wrap, and proof until it doubles in size.
6. 6Dry roast coriander seeds and cumin seeds, then combine with black salt, Kashmiri chili powder, and Kasuri Methi, and grind to create the special masala.
7. 7In a separate bowl, combine mashed boiled potatoes, grated paneer, grated cheese, chopped green chilies, the prepared special masala, fresh chopped coriander, salt, and dry mango powder.
8. 8Thoroughly combine the stuffing mixture with a spatula.
9. 9Gently remove the risen dough onto a lightly floured surface and divide it into three equal portions.
10. 10Flatten each dough portion by hand, place a ball of the prepared stuffing in the center, and carefully seal the dough edges to form a smooth, stuffed ball.
11. 11Gently roll out each stuffed dough ball into a medium-thick, round flatbread using a rolling pin.
12. 12Heat a non-stick tawa (griddle) and place a rolled kulcha on it, cooking until light golden-brown spots appear and it slightly puffs up.
13. 13Flip the kulcha and cook the other side, then add a dollop of butter, spreading it evenly and pressing gently to help brown.
14. 14Flip again and cook until both sides are a rich golden-brown and slightly crisp.
15. 15Garnish the finished Aloo Kulchas with red chili flakes and green herbs, and serve with plain curd or yogurt.

These instructions are our analysis of the original video. Watch on YouTube →