How to make Aloo Anardana Kulcha -
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) (मैदा), Salt (नमक)
Cuisine : Punjabi
Course : Breads
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For more recipes related to Aloo Anardana Kulcha checkout Bhature, Khasta Roti, Garlic Naan, Meethi Puri . You can also find more Breads recipes like Khasta Roti Ragi Roti Stuffed Luchi Paneer Beetroot Parantha
Aloo Anardana Kulcha Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Anardana Kulcha Recipe
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.
Nutrition Info
Calories : 664.75 Kcal
Carbohydrates : 86.75 gm
Protein : 13.72 gm
Fat : 28.07 gm
Other : 0.52
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
