← Nouns Cooking · Indian

Ingredients

• 375 g plain flour (maida)
• ¾ tsp salt, for the dough
• 1 tbsp Sugar
• 1 tsp Baking powder
• ¼ tsp Bicarbonate of soda
• 60 g Plain yogurt
• 2 tbsp Vegetable oil
• 180 ml warm water, as needed
• 450 g potatoes, boiled, peeled and mashed
• 1 small onion, finely chopped (optional)
• 2 Green chilli, finely chopped
• 3 tbsp Coriander (cilantro), chopped
• 1 tsp Coriander seeds, crushed
• 1 tsp ground roasted cumin
• ½ tsp Chilli powder
• ½ tsp Amchur (dried mango powder)
• ¼ tsp Carom seeds (ajwain)
• ¾ tsp salt, for the filling
• 1 tbsp nigella seeds, for the tops
• 60 g butter, to serve

Method

1. Mix the flour, salt, sugar, baking powder and baking soda, then add the yogurt and oil and rub in. Knead with enough warm water to make a soft, smooth dough. Cover and rest for 2 hours.
2. Mix all the filling ingredients well, taste for salt and tang, and divide into 8 balls.
3. Divide the dough into 8 balls. Flatten one into a 10 cm disc, put a ball of filling in the middle, gather the edges over it and pinch to seal.
4. Dust with flour and roll out gently into an 18 cm round. Press some nigella seeds and coriander into the top, then brush the other side with water.
5. Heat a heavy cast-iron pan over medium-high heat. Put the kulcha in wet side down so it sticks. Cook for 1–2 min until it puffs and bubbles, then turn it over (the wet side should now be on top) and cook for 2–3 min, pressing gently, until both sides are golden and crisp in spots.
6. Smear generously with butter, crush it lightly between your palms to open up the layers, and serve hot with chole and onion salad.

Tips

• In Amritsar kulchas are baked in a tandoor; a very hot oven at 250°C (230°C fan, 480°F) on a pizza stone for 5–7 min also works.
• Contains wheat and dairy.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali Yummy Tummy Aarthi