Kulcha - A Delicious Twist from India to Kosovo

Ingredients

In this adaptation, the traditional Indian Kulcha is given a Kosovan twist by incorporating local flavors and ingredients. The filling is inspired by Kosovan cuisine, using potatoes and onions seasoned with a blend of spices commonly found in the region. This fusion dish combines the best of both worlds, creating a unique and delicious culinary experience. We alse have the original recipe for Kulcha, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• For cooking: For cooking:
• Butter or ghee (clarified butter) Butter or ghee (clarified butter)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g / 2g saturated
• Carbohydrates: 38g / 4g sugars
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the dough. Add yogurt, water, and vegetable oil. Mix well until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed potatoes, chopped onion, green chilies, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and fresh coriander leaves to prepare the filling.
3. 3.
   Divide the dough into equal-sized portions and shape them into balls. Flatten each ball and place a spoonful of the potato filling in the center. Bring the edges together and seal the filling inside the dough, shaping it into a ball again.
4. 4.
   Dust the stuffed dough ball with flour and roll it out gently into a flatbread, approximately 1/4 inch thick.
5. 5.
   Heat a griddle or a non-stick pan over medium heat. Place the rolled kulcha on the hot griddle and cook until golden brown spots appear on one side. Flip it over and cook the other side until golden brown as well. Apply butter or ghee on both sides while cooking.
6. 6.
   Repeat the process for the remaining dough and filling.
7. 7.
   Serve the hot and delicious Kosovan-style Kulcha with yogurt, chutney, or any side dish of your choice.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked 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 herbs and spices in the filling, such as mint or paprika, to customize the flavors to your liking.
• Serve the Kulcha with a side of raita (yogurt sauce) or pickles for a refreshing contrast.
• If you don't have a griddle or non-stick pan, you can also cook the Kulcha on a regular frying pan or tawa.
• Leftover Kulcha can be stored in an airtight container and reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the hot and freshly cooked Kosovan-style Kulcha as a main course or as a delightful accompaniment to a variety of dishes. It pairs well with curries, stews, or even as a standalone meal with a side of yogurt or chutney.

Presentation advice

To enhance the presentation, brush the cooked Kulcha with melted butter or ghee and sprinkle some fresh coriander leaves on top. Serve it on a platter lined with banana leaves or a colorful cloth to add a touch of vibrancy to the dish.