Aloo Kulcha (no yeast)

Name: Aloo Kulcha (no yeast)
Total time: 6300 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups maida; 2 cups wheat flour; 1/2 cup curd; 1/2 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 1 tsp ghee; 1/2-3/4 cup warm water; 4 boiled potatoes; 1/2 tsp salt; 1/4 tsp haldi; 1/2 tsp chilli powder; 1/2 tsp dhanajira; 2 tbsp coriander; 1 tbsp black til/kalonji; 2 tbsp coriander; 3-4 tbsp oil

Bina Anjaria @bina_anjaria_123

Nothing better than hygienic homemade Aloo Kulcha as an accompaniment to any sabzi. These taste much better than the yeast ones.

Bina Anjaria @bina_anjaria_123

Nothing better than hygienic homemade Aloo Kulcha as an accompaniment to any sabzi. These taste much better than the yeast ones.

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Ingredients

45 minutes-1 hour

4 servings

For Dough:
2 cupsmaida
2 cupswheat flour
1/2 cupcurd
1/2 tspbaking soda
1/2 tspbaking powder
3/4 tspsalt
1 tspghee
1/2-3/4 cupwarm water
For Aloo Stuffing:
4boiled potatoes
1/2 tspsalt
1/4 tsphaldi
1/2 tspchilli powder
1/2 tspdhanajira
2 tbspcoriander
Other Ingredients:
1 tbspblack til/kalonji
2 tbspcoriander
3-4 tbspoil

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Steps

45 minutes-1 hour

1

For Dough: In curd(at room temperature) mix soda and baking powder. Mix. A frothy mixture will form.
2

In maida and wheat flour add salt and ghee and mix. Add in the activated curd-soda mixture. Mix.
3

Adding warm water knead a soft dough. Knead for 3-4 minutes. Cover and rest the dough for 1 hour.
4

For Aloo Stuffing: Make aloo stuffing with simple masalas. Keep the masalas on higher side to taste proper when combined with dough. Make portions.
5

Make portions of dough also. Take a portion of the dough. Roll a bit and stuff the aloo stuffing, seal and roll out using dry wheat flour.
6

Stick some black til and coriander. Roll out gently into oval shaped Aloo kulcha. Heat a tawa. Pour 2-3 tbsp water on the hot tawa.
7

For Roasting Kulcha: Place the rolled Aloo kulcha gently. Cover and cook on high flame until the water has evaporated. Open lid, the kulcha would have bloated. Now lower the flame to medium.
8

Turn the kulcha. Apply oil and roast the Kulcha well on medium flame. Press and roast to remove the rawness of the dough. Turn again and enjoy watching how the aloo kulcha bloats completely.
9

Roast properly. Make all Aloo Kulchas similarly. Enjoy as it is or with any sabzi.