New Update
| Main ingredients | Refined flour, Sugar, Instant dry yeast, Ghee, Warm milk, Potatoes, Roasted coriander seeds, Roasted cumin seeds, Ginger, Green chillies, Dried pomegranate seeds powder, Onion, Red chilli powder, Garam masala powder, Fresh coriander leaves, Onion seeds, Butter |
| Cuisine | Punjabi |
| Course | Breads |
| Prep time | 1-2 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderae |
| Others | Vegetarian |
Ingredients
- Dough
- 1 cup refined flour (maida)
- ½ teaspoon salt
- ¼ teaspoon sugar
- ½ teaspoon instant dry yeast
- ½ tablespoon ghee
- 2 tablespoons warm milk
- Stuffing
- 2 medium potatoes, boiled, peeled and mashed
- 1 tablespoon oil
- ½ teaspoon roasted and crushed coriander seeds
- ½ teaspoon roasted and crushed cumin seeds
- ½ inch ginger, finely chopped
- 2 green chillies, finely chopped
- ¾ teaspoon dried pomegranate seeds (anardana) powder
- 1 medium onion, chopped
- ½ teaspoon red chilli powder
- ½ teaspoon salt
- ½ teaspoon garam masala powder
- 1 tablespoon chopped fresh coriander leaves
- Oil for spraying
- Onion seeds to sprinkle
- Butter for basting
Method
- To make the dough, take refined flour in a bowl, add salt, sugar, instant dry yeast, ghee, warm milk and 3 tablespoons warm water and knead to soft dough. Cover with a moist muslin cloth and set aside for 1 hour.
- To make the stuffing, heat oil in a non-stick pan, add roasted coriander seeds, roasted cumin seeds, ginger and green chillies, mix and sauté for 30 seconds.
- Add dried pomegranate seeds powder and onion, mix and sauté till onion turns translucent.
- Add red chilli powder, salt and garam masala powder and mix well.
- Add boiled potatoes and mix well. Add coriander leaves and mix. Take the pan off the heat and allow to cool.
- Dust some refined flour on the work top. Divide the dough into 8 equal portions and shape them into balls. Roll out each ball into small disc, place some potato stuffing in the centre, bring the edges together and seal well and shape into a ball again. Roll out each stuffed ball into thick kulcha.
- Spray some oil, sprinkle onion seeds and roll lightly so that the onion seeds stick to the kulcha.
- Preheat the air fryer at 200° C for 2-3 minutes.
- Arrange 4 kulchas at a time in air fryer basket, fit the basket into the air fryer and air fry for 7 minutes. Bring the basket out, rub each kulcha with some butter and flip. Fit the basket into the fryer and air fry for 3 minutes more. Cook the remaining 4 kulchas similarly.
- Bring the basket out, brush some butter on each kulcha, arrange them in a serving bowl and serve hot.
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