Punjab is situated in the North Western part of India. It shares its boundaries with Himachal Pradesh, Haryana, Rajasthan, Jammu Kashmir and Pakisthan. Punjab is the land of five rivers. Punjabi cuisine uses lots of butter, ghee and paneer. Tandoori method of cooking is the speciality of Punjab and all types of vegetarian and non vegetarian dishes associated with tandoor cooking are famous in Punjab.
I once made a Punjabi Thali for BM. Usually the dishes are very rich as lots of butter and ghee are used. Rotis and kulchas have a special place in Punjabi cuisine. I have made Punjabi Bathura, Onion Kulcha, Achari Baingan, Cardamom Lassi, Paneer Amritsari, Carrot Rice, Sukhi Bindhi, Gajrela, Jeera Aloo, Paneer Makhani, Paneer Kulcha, Punjabi Kulcha, Atta Pinni, Peshawari Chole from Punjabi cuisine so far. And this time it is a stuffed kulcha. The stuffing is the most favourite ingredient aloo. You can serve this with a simple side dish or just curd. It is super soft and it tastes so nice.
Recipe Source: Nisha Madhulika
Makes 9-10 kulchas
Ingredients:
For The Dough:
Flour-3 cups
Curd-3 tbs
Baking soda-1/3 tsp
Baking Powder-1/2 tsp
Sugar-1 tsp
Oil-1 tbs
Salt-to taste
Carom or Cumin Seeds-1tsp
For The Filling:
Potato-4
Salt-to taste
Green CHilly-1
Ginger- 1 small piece
Amchoor-1/2 tsp
Coriander Powder-1 tsp
Red Chilly Powder-1/2 tsp
Garam Masala-1/4 tsp
Coriander leavres-1 tbs
Procedure:
For The Dough:
1. In a bowl mix together all the ingredients for dough.
2. Add enough luke warm water and knead a soft dough.
3. Knead it for 5 minutes, cover and set aside for 3-4 hours.
4. Punch it back, divide into 9 equal portions and roll each portion into a ball.
For The Filling:
1. Boil, peel and mash potatoes.
2. Add in all the remaining ingredients and mix well.
3. Divide the filling into 9 eqal portions.
4. Roll each into a ball and set aside.
Rolling and Making The Kulcha:
1. Roll a dough ball into a thick disc.
2. Place a filling ball inside and cover the sides and pinch to seal.
3. Now roll it into a thick disc.
4. Heat a tawa and cook the kulcha on both the sides until brown spots appear.
5. Apply oil on both sides, cook until done.
6. Serve with a side dish of your choice..
Take all the ingredients for the dough in a bowl.
Make a soft dough and keep it covered for 3-4 hours.
Knead it one more time.
Divide into 9 equal portions.
Prepare the filling.
Divide it also into 9 equal portions.
Roll a ball into a thick disc.
Place the stuffing in the centre.
Bring the sides to the centre and pinch to seal.
Roll into a thick disc.
Cook on a tawa and serve…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Delicious kulcha
After naan, kulchas are my favourite, that too aloo kulcha i can die for it.. Beautifully done Gayathri.
Punjab foods are really rich with ghee from savoury to sweets .Love these simple soft kulchas
Love to taste it right now
very well made and beautifull captured step by step,loved it
love kulchas!!! I prefer them over naans!! You have so many Punjabi dishes on your blog… so many varieties!!
Even I have made kulchas today..but I like your step by step version, the kulchas look awesom.
What a nice variation. I love carom seeds in the dough of savory flatbreads. It gives them such a nice aftertaste.
Wow kulchas look amazing and so inviting Gayathri..very nice..
Wow, you site has so many Punjabi bread recipes and this aloo kulcha sounds perfect to add to your collection.
Perfect for a punjabi meal! Lovely pictures as always!
Simple,yet filling and healthy. Would love to have mine with a paneer side!!!
Lovely kulchas. I can have it as it is without any side dish. Nice step bu step pictures.
Simple yet delicious and filling aloo kulchas,well made..
Looks perfect Gayathri.Love teh last click…
so soft and fluffy…mmmmmm
Bookmarked. A must make mmmmmmmmmmmm
these aloo kulchas are making me hungry..