Ingredients for aloo kulcha
Sieve 2 cups maida, salt to taste, 1/4 tsp Soda Bicarbonate.
Gradually add 2 Tbsp yogurt and 2 Tbsp milk.
Add sufficient water to make a soft and smooth dough.
Cover with a wet cloth and let it rest for 10 minutes.
Add 2 Tbsp oil and knead the dough well.
Cover it again and keep it for an hour.
Boil and peel 2 medium potatoes .Grate them.
Finely cut 1/2 medium onion.
Finely cut 2 green chillis.
Finely cut 1/4 medium bunch coriander leaves and 8-10 mint leaves.
Dry roast 1 tsp anardana and 1 Tbsp jeera/cummin and powder them coarsely.
Mix all the ingredients for stuffing along with 1/2 Tbsp red chilli powder.
How to make
Divide the dough into 6-8 portions.
Flatten the portion of dough and and place a portion of the filling as you would do for stuffed parathas.
Roll lightly 4-5” diameter discs.
Brush lightly with oil and sprinkle kalonji seeds,and press with your palm
Preheat the oven at 220 degrees celcius .
Place these kulchas on greased baking tray and bake for 6-8 minutes.
Brush the Kulchas with butter and serve HOT.
