Homemade Stuffed Kulcha

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon oil 1 tablespoon oil
• Water (as needed) Water (as needed)
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, yogurt, baking powder, salt, and oil. Mix well.
2. 2.
   Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the mashed potatoes, chopped onion, green chili, cumin seeds, red chili powder, garam masala, salt, and fresh coriander leaves. Set aside.
4. 4.
   Divide the dough into equal-sized balls. Take one ball and roll it out into a small circle.
5. 5.
   Place a spoonful of the potato filling in the center of the circle. Bring the edges together and seal the filling inside the dough.
6. 6.
   Gently flatten the stuffed ball and roll it out into a slightly thicker circle.
7. 7.
   Heat a griddle or tawa over medium heat. Place the rolled kulcha on the griddle and cook until golden brown spots appear on both sides, applying oil or butter as needed.
8. 8.
   Repeat the process with the remaining dough and filling.
9. 9.
   Serve the hot stuffed kulchas with a dollop of butter and your favorite chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling.
• Cumin seeds — Toasting the cumin seeds in a dry pan before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• For a spicier version, add more green chilies or red chili powder to the filling.
• Experiment with different fillings such as paneer, mixed vegetables, or even minced meat for a non-vegetarian option.
• Brushing the cooked kulchas with melted butter before serving adds an extra layer of richness and flavor.
• If you don't have a griddle, you can also cook the kulchas on a non-stick pan.
• Leftover kulchas can be stored in an airtight container and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the hot stuffed kulchas as a main course accompanied by a side of raita (yogurt-based dip) or pickle. They can also be enjoyed as a standalone snack or appetizer.

Presentation advice

Arrange the stuffed kulchas on a platter, garnished with fresh coriander leaves. Serve them with a side of colorful chutneys or sauces for an appealing presentation.