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Aloo Anardana Kulcha

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Kulcha stuffed with mashed potatoes and dried pomegranate seeds

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Aloo Anardana Kulcha

Main Ingredients

Refined flour (maida), Salt

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Calories

664.75

Carbohydrates

86.75

Protein

13.72

Fat

28.07

Fibers

0.52

Ingredients

  • Refined flour (maida)
    3 cups
  • Salt
    to taste
  • Sugar
    1 teaspoon
  • Baking powder
    1 teaspoon
  • Milk
    1 cup
  • Butter
    to serve
  • Potatoes, boiled, peeled and mashed
    3 large
  • Green chillies, chopped
    4
  • Pomegranate seeds (anardana), crushed
    1 teaspoon
  • Salt
    to taste
  • Red chilli powder
    1 1/2 teaspoons
  • Chaat masala
    1 1/2 teaspoons

Method

Step 1


Preheat oven to 200°C. Mix maida, salt, sugar, baking powder in a bowl, add milk and sufficient water and knead into a soft dough.

Step 2


Cover with damp cloth an set aside for 30-40 minutes. Mix potatoes, green chillies, pomegranate seeds, salt, red chilli powder, chaat masala and mix well.

Step 3


Divide dough into equal portions, stuff each with potato mixture and roll into balls. Place each on work top and press with fingers to ensure that the potato mixture spreads evenly.

Step 4


Further dust with a little dry flour and roll out into slightly thick kulchas. Place them on baking tray lined with silicon sheet and bake for 7-8 minutes or till golden and crisp. Brush with a little butter and serve hot.

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