Aloo Anardana Kulcha

by sumagandlur

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Aloo anardaana kulcha is a north indian stuffed kulcha recipe. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo)and anardana(pomegranate seeds) and served with channa or pickle

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Aloo Anardana Kulcha recipe - How to make Aloo Anardana Kulcha

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 7Makes 6 to 8 servings
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Ingredients

2 cups plain flour (maida)
salt to taste
1/4 tsp soda bi carbonate
2 tbsp curds (dahi)
2 tbsp milk
3 tbsp oil
1/2 cup boiled and grated potatoes
1/4 cup chopped onions
1/4 cup chopped coriander (dhania)
1/8 cup chopped mint leaves (phudina)
2chopped green chillies
1 tsp powdered pomogranate seeds (anardana)
1/2 tbsp chilli powder
1 tbsp cumin seeds (jeera) powder
3/4 tsp nigella seeds (kalonji)
2 tbsp butter

Method

Sieve the flour with soda and salt and transfer in a bowl.
Add the curds and milk, mix well and knead into a soft dough.
Cover and keep aside for 10 minutes.
Add 2 tbsp oil and knead again.
Divide the dough into 6-8 equal portions and roll out into a circle of 4" diameter. Keep aside.
Combine the potatoes, onions, coriander, mint, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt and mix well.
Divide the mixture into six to eight equal portions and keep aside.
Place a portion of the potato mixture in the centre of the rolled dough and bring the sides together to seal the edges.
Roll out again into a circle of 5" diameter.
Brush lightly with oil, sprinkle onion seeds on the surface and press with your palm.
Preheat oven to 220°c and place them in a greased baking tray and bake at 220°c for about six to eight minutes.
Brush the hot kulcha with butter and serve immediately.