Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 2 potatoes, boiled and mashed
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green chilies
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons vegetable oil
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon cumin seeds
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
2. Add the vegetable oil and warm water and mix until a soft dough is formed.
3. Cover the dough with a damp cloth and let it rest for 15 minutes.
4. In a separate bowl, mix together the mashed potatoes, cilantro, green chilies, garam masala, cumin powder, and coriander powder.
5. Divide the dough into 8 equal portions.
6. Take one portion of the dough and roll it out into a circle.
7. Place a spoonful of the potato mixture in the center of the circle.
8. Fold the edges of the circle over the potato mixture and press to seal.
9. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
10. Place the kulcha in the pan and cook for 2-3 minutes on each side until golden brown.
11. Sprinkle with nigella seeds and cumin seeds.
12. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 kulchas
Nutritional Information:
Calories: 140
Fat: 7 g
Carbohydrates: 16 g
Protein: 3 g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Green chilies can be substituted with jalapenos.
Variations:
- The potato mixture can be replaced with other fillings such as paneer, mushrooms, or onions.
- The kulcha can be topped with butter or ghee before serving.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- Roll the dough as thin as possible for a crispier kulcha.
- Cook the kulcha on medium heat to ensure it cooks evenly.
Storage Instructions:
Store the kulchas in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the kulchas in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the kulchas with a side of chutney or yogurt.
Garnishes:
Garnish the kulchas with chopped cilantro or chopped onions.
Pairings:
Kulchas pair well with curries, chutneys, and yogurt.
Suggested Side Dishes:
Kulchas can be served with a side of raita, pickles, or salads.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water.
- If the kulchas are not cooking evenly, reduce the heat.
Food Safety Advice:
Always use clean utensils and surfaces when preparing food.
Food History:
Kulchas are a type of flatbread that originated in the Indian subcontinent. They are traditionally served with curries and chutneys.
Flavor Profiles:
Aloo kulchas have a savory flavor with a hint of spice from the green chilies.
Serving Suggestions:
Aloo kulchas can be served as a snack or as a side dish with a meal.
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Region: Indian