TAVA ALOO KULCHA RECIPE ~
YIELDS ~ 6 KULCHAS APPROXIMATELY
CUISINE ~ INDIAN
TYPE ~ FLAT BREADS
TIME ~ 20 MINUTES PREPARATION + 1 HOUR RESTING
TIME + 20 MINUTES COOKING TIME
FOR THE KULCHA DOUGH ~
(1Cup = 250 Gm and 255 Ml approximately)
1) 1 Cup Whole Wheat Flour / Atta
1) 3 Medium Sized Potatoes Boiled and Peeled
1) In a large mixing bowl take refined flour and whole wheat flour.
- To this add yogurt, salt, sugar, clarified butter and baking soda. Mix the ingredients well by using your hand so that it resembles a crumble when you are finished.
- Next pour water a little at a time and knead the dough into a smooth and soft dough.
- Cover the dough with a clean wet cotton kitchen napkin and leave it rest for at least 1 hour.
- Smash the potatoes using your hand and knead in the spice and herbs into it. Break down any lump. The Potato filling is ready.
- Using your hands flatten out the dough in the shape of a disc keeping its centre thick and edges thin. Take a small portion of the potato stuffing and give it a round shape and place it right in the centre of your flattened disc shaped dough.
- Bring all the edges of the dough towards the centre and pinch them together to seal the dough with the potato stuffing inside. Now gently roll back the stuffed dough into a round shape using your palms.
- Place the dough on the working surface and gently spread it out into a small disc. by doing this you are distributing the stuffing evenly around the disc.
- Apply evenly a few drops of water on the disc.
- Sprinkle the chopped dill leaves on it and gently press them using your fingers. The water applied in the previous step helps the dill leaves to stick easily to the dough.
- Next sprinkle white sesame seeds and spread them out by pressing them lightly on your disc shaped dough.
- Pick up the dough and either sprinkle flour or drizzle a little oil on the work surface to help you to easily roll the disc into a medium sized Kulcha. Roll the dough into a medium sized disc.
- Turn the Kulcha over and you can see that the brown specks on the plain side of your Kulcha.
- Again after 30 seconds turn the Kulcha back. You can now simmer the flame and cook the Kulcha flipping from side to side till done.
Do Check Out The Other Indian Bread Recipes By The Culinary Hoppers ~
1) +jayashree trao ~ Restaurant Style Roti ( http://evergreendishes.com )
2) +Shubha A ~Schezwan Paratha ( www.shubhaskitchen.com )
3) +Poornima hegde ~ Baqerkhani ( http://poorniseasycookbook.blogspot.ae/ )
4) +Padma Veeranki / Masalakorb ~ Zucchini Paratha ( http://www.masalakorb.com/ )