Aaloo stuffed garlic kulcha

Name: Aaloo stuffed garlic kulcha
Yield: serves 1 servin
Cuisine: Indian
Ingredients: For For dough :; 3/4 th cup maida; 1 tsp yeast; 1 &1/2 tsp Sugar; 1 cup milk; 1 Pinch salt; as required oil and milk for kneading; 6-8 garlic pods; 2 tsp butter (optional)salt; For filling :; 1 small boiled, peeled & mashed potato; 1 tsp Mustard seeds; Few green chillies; Few Curry patta; 2 tbsp chopped onions; as required Coriander leaves for garnishing; As per taste Salt; Pinch turmeric powder; as per taste Chaat masala or Jaljeera powder

Sudeshna Rajib Das @cook_85882015

New Delhi

Aaloo stuffed garlic kulcha

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

serves 1 servin

ForFor dough :
3/4 th cup maida
1 tspyeast
1 &1/2 tsp Sugar
1 cupmilk
1 Pinchsalt
as required oil and milk for kneading
6-8garlic pods
2 tspbutter (optional)salt
Forfilling :
1small boiled, peeled & mashed potato
1 tspMustard seeds
Few green chillies
Few Curry patta
2 tbspchopped onions
as requiredCoriander leaves for garnishing
As per taste Salt
Pinchturmeric powder
as per tasteChaat masala or Jaljeera powder

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Steps

1

Take a small bowl. Add yeast, sugar, tbsp milk in it. Now cover it and keep it aside for 10 mins for the yeast to get activated. After 10 mins, take a large vessel, add maida, salt and yeast mixture into it. Now Knead it into a soft dough by adding warm milk instead of water. Knead it for about 12 mins. Now add 2 tsp oil and again. Knead it for about 5 mins. Brush some oil over the dough and cover it with a wet cloth and keep it in a warm place for nearly 1 and half hour.
2

Now for filling, you can add any aloo filling of your choice. But for my filling, heat a pan. Add 2 tsp oil in it, add sum mustard seeds, curry leaves, green chilli and chopped onion into it and fry fr some time. Now add the boiled, mashed potatoes and give it a mix and cook it for abt 5 mins. Add half tsp chaat masala/ jaljeera powder, add sum coriander leaves and give it a mix. Keep it aside.
3

Now after 1 and a half hours, you will notice that the dough has doubled up in size. Now Knead it again for 2 to 3 mins. Make 2 small balls out of it. Add the filling and roll it slightly thick like parathas. Now put some crushed/shredded garlic and coriander leaves over it and roll it gently once again so that the garlic gets stick to the kulchas.
4

Now take a nonstick pan and roast it normally by gently flipping it, without adding any oil, ghee or butter. Remove it from the pan and now brush sum ghee/butter over it and serve it hot with any thick gravy of your choice.