For this month’s Indian Cooking Challenge, we had a simple Kulcha. The Kulcha is from Amritsar. Amritsar, in Punjab is a real foodie place and it is a treat to enjoy a meal there. I have been there many times and had food in Dhabbas there. Trust me the food there is out of the world.This Kucha is just like a paratha, but much more softer and melt in the mouth kinds.The recipe demands All purpose flour but I used wheat flour and maida in equal proportions.
1 cup all purpose flour
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
Salt to taste
1 tsp sugar
3 tb sp oil
1/4 cup curd
1/4 cup warm milk
For the filling
1 cup boiled and mashed potatoes
1 tsp chopped green chilies
1 chopped onions
1/2 tsp red chili powder
1 tsp cumin powder
1/4 tsp chat masala
Chopped coriander leaves
How to make Kulchas
Seive the maida and then mix with the baking soda, powder, oil, curds, sugar and salt in a bowl.
Add the warm milk and knead into a soft dough. Make sure to add the milk gradually and not make the dough sticky.
Cover the dough with damp cloth and keep aside for an hour.
For the filling
Take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl.
Mix everything and make 4 medium sized balls.
Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the center.
Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
Heat few drops in a deep frying pan, and gently drop the kulcha into the hot oil.
Cook on both sides, until the kulchas turn brown.
I served these with Papad Choora and curd.The Choora is made with roasted papapds, and I used Amritsari Papads for that. These papads are spicy and are loaded with coarsely ground pepper.
No particular recipe but this is how you do it..
Roast some papads and scrunch them with your hands. Add a little ghee, dry mango powder and pinch salt .
If you eat it instantly you could add finely chopped onion and tomato too.