Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup plain yogurt
- 2 tablespoons melted butter
- 1 cup cooked and mashed potatoes
- 1 cup cooked and crumbled paneer
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green chili
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon amchur powder
- 1/4 teaspoon turmeric powder
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Oven
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. Add the vegetable oil and yogurt and mix until a soft dough forms.
4. Knead the dough for 5 minutes, then cover with a damp cloth and let it rest for 15 minutes.
5. In a separate bowl, mix together the mashed potatoes, paneer, cilantro, onion, green chili, garam masala, chaat masala, cumin powder, red chili powder, amchur powder, turmeric powder, and melted butter.
6. Divide the dough into 8 equal portions.
7. Roll each portion into a circle about 5 inches in diameter.
8. Place 2 tablespoons of the potato-paneer mixture in the center of each circle.
9. Fold the edges of the circle over the filling, pressing to seal.
10. Place the stuffed kulchas on a greased baking sheet.
11. Bake for 15-20 minutes, or until golden brown.
Time:
Preparation Time: 25 minutes
Cooking Time: 15-20 minutes
Temperature: 400°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 25 g
Protein: 6 g
Substitutions for Ingredients
- Plain yogurt can be substituted with Greek yogurt or buttermilk.
- Paneer can be substituted with tofu or cooked chickpeas.
- Cilantro can be substituted with parsley or mint.
- Green chili can be substituted with jalapeno or serrano pepper.
Variations:
- The filling can be varied by adding other vegetables such as carrots, peas, or bell peppers.
- The spices can be varied to suit individual taste.
Tips and Tricks:
- The dough should be soft and pliable, but not sticky.
- The filling should be well-seasoned and not too wet.
- The kulchas should be sealed tightly to prevent the filling from leaking out while baking.
Storage Instructions:
Stuffed kulchas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Stuffed kulchas can be reheated in the oven or microwave.
Presentation Ideas:
Stuffed kulchas can be served with chutney or raita.
Garnishes:
Stuffed kulchas can be garnished with chopped cilantro or onion.
Pairings:
Stuffed kulchas can be paired with a variety of curries or dals.
Suggested Side Dishes:
Stuffed kulchas can be served with a side of salad or raita.
Troubleshooting Advice:
- If the dough is too dry, add a little more yogurt.
- If the dough is too wet, add a little more flour.
- If the filling is too wet, add a little more mashed potatoes.
Food Safety Advice:
- All ingredients should be cooked thoroughly before using.
- All utensils and surfaces should be cleaned and sanitized before and after use.
Food History:
Kulcha is a type of flatbread that originated in the Indian subcontinent. It is traditionally made with all-purpose flour, yogurt, and spices, and is usually served with curries or dals.
Flavor Profiles:
Stuffed kulchas have a savory and slightly spicy flavor, with notes of cumin, garam masala, and chaat masala.
Serving Suggestions:
Stuffed kulchas can be served as an appetizer or a main course.
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Region: Indian