Saturday, January 25, 2014

Amritsari Aloo ke kulche


For the dough :

250 gms  Maida (Flour)
1 tbsp dahi (curd)
1/2 tsp Salt

- Mix all the above ingredients and knead to make a soft dough.
- Cover the dough with a damp cloth and keep the dough aside for an hour.
- After an hour knead the dough again. Make 8 equal portions of the dough. Cover and keep aside.

For the filling :

2 big boiled potatoes
1 finely chopped small onion
a little coriander
a little grated cauliflower
1 teaspoon red chilly powder
3/4 tsp garam masala
1 green chilly finely chopped (optional - only if you like it really hot!!)
Salt to taste

- Mash the potatoes.
- Add all the above ingredients.
- Mix well. Make 8 equal portions and keep aside.

Stuffing the kulchas:

- - Take one portion of the dough and flatten it with your fingers.(Use dry flour if you feel the dough is sticky and you are finding it difficult to flatten the dough.)
-- Now, place on portion of the potato stuffing in the center.
-- Fold the dough from all sides to make a smooth ball. 
-- Spread some flour (maida) on the kitchen top or chakla and roll gently to make a circle. (Alternatively, you can also pat stuffed ball and make a circle out of it)

To cook the Kulchas:

In an oven:
- Preheat the oven at 220 degree C/425 deggree F/Gas Mark 7 for about eight minutes. 

To make the Kulchas in a pressure cooker: ( Like we make it a home India) 

- Heat the pressure cooker.

- Dip the fingers in a little water and moisten one side of the kulcha. Press the moist kulcha onto the inner wall of the pressure cooker. (Make sure the kulcha is moist enough to stick to the cooker.)

-Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. 

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