Aloo Anardana Kulcha Recipe - Kulcha stuffed with mashed potatoes and dried pomegranate seeds

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

Main Ingredients : Refined flour (maida), Salt

Cuisine : Punjabi

Course : Breads

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Aloo Anardana Kulcha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Aloo Anardana Kulcha Recipe - How to make Aloo Anardana Kulcha

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

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 mashed3 large

  • Green chillies chopped4

  • Pomegranate seeds (anardana) crushed1 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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