Alu Kulcha to set the Summer Holidays….


It has been pretty hectic for the last 3 months. Moving into the new house, end of the academic year at school and other bits and bobs! All these while, I was updating my facebook page with the pictures of the preparations in my kitchen. My sincere apologies to my fellow bloggers for not popping in to their spaces. I am planning to visit each blog and go through all that I have missed. Priya, Sayantani, Champa..and others out there..no I haven’t forgotten about you all. However, sometimes I find it difficult to organise and prioritise things in life..:) Hopefully I will be better organised after this summer term.

With beginning of my summer break, I made  Alu Kulcha for the family. More because I missed visiting the dhabas. Last year, when I visited India, I could visit a dhaba. That was during my trip Ajanta Caves, Ghrishneshwar temple and other lovely destinations around Aurangabad.

Let’s divert to my kitchen…for the Alu Kulchas’ I referred Sanjeev Kapoor and few other internet sites.  We relished them with mango pickle, my homemade tomato-dates chutney and chopped onions soaked in pomegranate juice.

Recipe:

Dough

2 cups of plain flour

1 tsp of baking powder

½ tsp of soda bicarbonate

½ tsp salt

1 egg(optional)

¼-1/2 cup of milk

Onion seeds(optional)

Stuffing

Boiled potatoes 4-5 medium sized mashed

½  Chopped onions

2 chopped green chillies

2 tsp pomegranate powder

Salt to taste

2 tsp Garam masala

1 tsp of cumin powder

Chopped coriander

1 tablespoon Chopped pistachio(optional)

1 tablepoon Raisins(optional)

1 tsp of carom seed(ajwain)

Method:

Dough

Sieve all the dry ingredients and add in the egg. Using your fingers mix slowly to form crumbs. Add in milk little at a time. Make a smooth dough. Cover with wet teatowel and set aside for 10-15 mins.

Stuffing

To the mashed potatoes, add in all the ingredients. Mix well and keep aside.

Knead the dough with greased hands. Make small sized balls with the dough. Flatten the balls on your palm and make a well. To this add a little stuffing and close the dough. Using plain flour, roll the stuffed balls lightly. Sprinkle some onion seeds and roll lightly. With a paper towel, spread some milk on top lightly. Heat a pan and place the Kulcha wet side down and cook till you see  the sides turning light brown. Turn it over and add some ghee/ oil( I used rice bran oil..trying to be a little carefulJ ) Once the Kulcha is nicely cooked and brown, serve it hot with spiced ghee, chutney, pickle or with some vegetable preparation.

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