Ambarsari Stuffed Aloo Kulcha !
I Got this recipe from Jaspreet Narula ji ...Thank you Jaspreet Ji for the lovely recipe...all just loved it at home.
I used all the ingredients mentioned below mhowever while kneading the dough did not add the curd and milk mix seperately,added everything together ....
For kulcha:
For the dough
Flour 2cups
Wheat flour 1cup
Salt
Baking soda 1/4tsp
Baking powder 1tsp
Sugar 2tsp
Curd 2tbsp
Milk 2tbsp
Ghee 2tbsp
Butter for topping
For filling
Boiled potatoes 4 medium
Chopped green chilies 3-4
Chopped onions 2small
Salt
Red chili powder 1tsp
Jeera powder 1tsp
Anaardana powder 1tsp
Garam masala powder 1tsp
Green coriander as required
Method
For filling - mix all ingredients, adjust the seasoning and keep aside.
Prepare the dough - take a bowl and sieve flour, wheat flour, baking soda, baking powder and salt. Add around 1cup of water and knead into dough. Now in a separate small bowl, mix curd, sugar and milk and add this mixture into the dough. Knead to a smooth and soft dough. Keep it covered with a moist cloth for around 15 min. Now pour in melted ghee and knead the dough well till it incorporates all of the ghee. Keep it for around a couple of hours covered with a moist cloth.
Preferably, we need a tandoor but I used a pressure cooker and used it as a tandoor over the gas flame. This method is now used quite commonly all around.
Divide the dough into equal sized balls - one by one roll it, stuff with the potato mixture and roll into naan like shape, apply little water on both side and stick the kulcha on the inside of the pressure cooker which is already heated over the flame. Once the kulchas are cooked and you get the crispy brown crust, apply butter and serve hot.
I Got this recipe from Jaspreet Narula ji ...Thank you Jaspreet Ji for the lovely recipe...all just loved it at home.
I used all the ingredients mentioned below mhowever while kneading the dough did not add the curd and milk mix seperately,added everything together ....
For kulcha:
For the dough
Flour 2cups
Wheat flour 1cup
Salt
Baking soda 1/4tsp
Baking powder 1tsp
Sugar 2tsp
Curd 2tbsp
Milk 2tbsp
Ghee 2tbsp
Butter for topping
For filling
Boiled potatoes 4 medium
Chopped green chilies 3-4
Chopped onions 2small
Salt
Red chili powder 1tsp
Jeera powder 1tsp
Anaardana powder 1tsp
Garam masala powder 1tsp
Green coriander as required
Method
For filling - mix all ingredients, adjust the seasoning and keep aside.
Prepare the dough - take a bowl and sieve flour, wheat flour, baking soda, baking powder and salt. Add around 1cup of water and knead into dough. Now in a separate small bowl, mix curd, sugar and milk and add this mixture into the dough. Knead to a smooth and soft dough. Keep it covered with a moist cloth for around 15 min. Now pour in melted ghee and knead the dough well till it incorporates all of the ghee. Keep it for around a couple of hours covered with a moist cloth.
Preferably, we need a tandoor but I used a pressure cooker and used it as a tandoor over the gas flame. This method is now used quite commonly all around.
Divide the dough into equal sized balls - one by one roll it, stuff with the potato mixture and roll into naan like shape, apply little water on both side and stick the kulcha on the inside of the pressure cooker which is already heated over the flame. Once the kulchas are cooked and you get the crispy brown crust, apply butter and serve hot.
No comments:
Post a Comment