Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 large potatoes, boiled and mashed
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/4 cup chopped cilantro
- 2 tablespoons chopped green chilies
- 2 tablespoons chopped onions
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, baking powder, sugar, and salt.
2. Add the vegetable oil and warm water and mix until a soft dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. In a separate bowl, mix together the mashed potatoes, garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, cilantro, green chilies, and onions.
6. Divide the dough into 8 equal portions.
7. Take one portion of the dough and roll it out into a thin circle.
8. Place 2 tablespoons of the potato mixture in the center of the circle.
9. Fold the edges of the dough over the potato mixture and pinch to seal.
10. Roll the stuffed dough into a circle.
11. Heat a frying pan over medium heat and cook the kulcha for 2 minutes on each side until golden brown.
12. Serve hot.
Time:
Preparation Time: 45 minutes
Cooking Time: 16 minutes
Temperature: Medium heat
Serving Size: 8 kulchas
Nutritional Information:
Calories: 200
Fat: 5g
Carbohydrates: 32g
Protein: 5g
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 peas.
- The kulcha can be topped with butter or ghee before serving.
Tips and Tricks:
- The dough should be soft and pliable, not too dry or too wet.
- The kulcha should be cooked on medium heat to ensure that it is cooked through without burning.
Storage Instructions:
The kulcha can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The kulcha can be reheated in a toaster or in a pan over medium heat.
Presentation Ideas:
The kulcha can be served with chutney, pickles, or yogurt.
Garnishes:
The kulcha can be garnished with chopped cilantro or onions.
Pairings:
The kulcha can be paired with curries, dals, or sabzis.
Suggested Side Dishes:
The kulcha can be served with raita, salad, or a vegetable dish.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead until the desired consistency is reached.
- If the dough is too wet, add a few tablespoons of flour and knead until the desired consistency is reached.
Food Safety Advice:
- The potatoes should be cooked thoroughly before using in the kulcha.
- The kulcha should be cooked on medium heat to ensure that it is cooked through without burning.
Food History:
Kulcha is a traditional Indian flatbread that is usually stuffed with potatoes and spices. It is believed to have originated in the Punjab region of India.
Flavor Profiles:
The kulcha has a savory flavor with a hint of spice from the garam masala, cumin powder, coriander powder, red chili powder, and turmeric powder.
Serving Suggestions:
The kulcha can be served with chutney, pickles, yogurt, or raita.
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Region: Indian