I am back after some days and I would like to share a very happy news with you all. Gayathri’s Cook Spot has migrated to its own domain. And this is my very first post. There are so many changes I need to do to the site, but for now, it has all the necessary elements a reader need for a great experience. I am not a technical person and I have zero knowledge about codes. But still I managed to migrate my blog from blogger to wordpress with all the tutorials available online. My blood pressure has seen a lot of fluctuations in the past three days. I was very much worried about the migration but it has happened.
Amristari aloo kulcha is a Punjabi special. It is nothing but kulchas stuffed with a spicy potato filling. When I visited Kanyakumari two months before, there was a north Indian hotel near the lodge. We had all our meals during our stay there. It was absolutely delicious. One of the dish I liked the most is the aloo kulcha they made. Even now if I think of it I feel hungry. It is very spicy and the size of the kulcha is so large that you can never eat a full kulcha.
I have made Amristari aloo kulcha before. And when Srivalli announced it as the recipe for this month’s Indian Cooking Challenge, I wanted to make it again but gave a small twist. Instead of using maida for the dough, I used wheat flour. And guess what, it was perfect. And it is healthy too. So if you are planning on making kulchas, then try it once with wheat flour and you will never go back to maida. Sruti’s taste is changing after she came to third standar. She would never even try out a small piece of kulchas before but this time, she tried it and liked it. She is getting adjusted to spicy stuffs and making me happy.
Makes 6 Kulchas
For The Dough:
Wheat Flour-2 cups
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Curd/ Yogurt-1/4 cup
Warm Milk-1/4 cup
For The Filling:
Red Chilly Powder-1/2 tsp
Cumin Powder-1 tsp
Chaat Masala-1/4 tsp
Chopped Coriander-2 tbs
1. Mix all the ingredients for the dough and knead into a soft dough.
2. Add water if needed.
3. Cover and set aside for 30 minutes.
4. Boil, peel and mash potatoes.
5. Add in all the other ingredients and mix well.
6. Divide into 6 equal portions.
7. Divide the dough into 6 portions.
8. Roll each portion into a small disc.
9. Place a portion of the filling in the centre and bring the edges to the centre and pinch to seal.
10. Now roll it into a thick flat disc. Even if potato comes out a little there is no need to worry.
11. Heat a tawa and cook the kulcha on both sides.
12. Drizzle oil along the sides and cook until golden in colour.
13. Serve along with a gravy of your choice.
Divide dough into 6 portions.
Roll it into a small disc and place a portion of filling in the centre.
Bring the sides to the centre and pinch to seal.
Roll into a thick disc.
Cook on a tawa.
Enjoy with a gravy of your choice. I made Rajma masala. Recipe coming soon.