Kulcha

📝INGREDIENTS

For the Dough:

• 2 cups maida (all-purpose flour)
• 2 tbsp curd (yogurt)
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp sugar
• Salt – to taste
• 1 tbsp oil or ghee
• Warm water – to knead

🥔 For the Stuffing (Aloo or Paneer-based):

• 2–3 large boiled potatoes
• 1–2 green chilies – finely chopped
• 1 tsp amchur
• ½ tsp ajwain (carom seeds)
• 1 tsp coriander powder
• ½ tsp red chili powder
• 1 tsp chaat masala
• 2 tbsp fresh coriander – chopped
• Salt – to taste
• Chopped coriander
• Kalonji seeds

👩‍🍳Recipe

Make the Dough:

-In a mixing bowl, add flour, baking soda, baking powder, sugar, salt, curd, oil.

-Gradually add warm water and knead into a soft, smooth dough.

-Cover and let it rest for 1.5 to 2 hours (or till slightly risen).

Prepare the Stuffing:

-Mash boiled potatoes well (or grate paneer).

-Add all stuffing spices, green chilies, and chopped coriander.

-Mix well. Ensure the mixture is dry, not watery (helps in easy rolling).

Assemble the Kulcha:

-Divide dough into equal portions.

-Take one ball, roll slightly, place 2 tbsp stuffing in the center.

-Bring edges together, pinch to seal, and gently flatten.

-Roll into a round or oval kulcha (~6–7 inches wide).

-Sprinkle some kalonji seeds + coriander on top and press gently.

Cook the Kulcha:

-Heat a heavy tawa or skillet.

-Cook kulcha on one side till bubbles appear.

-Flip and cook other side with a bit of ghee or butter till golden brown spots appear.

-Press gently with spatula for even cooking.