Prep Time: 1 hour
Cooking time: 30 minutes
Servings: 4 (8 kulchas)
For the dough:
- 4 cups all purpose flour (maida)
- 3/4 cup plain yogurt
- 1 teaspoon baking soda
- 9 teaspoons ghee
- Salt to taste
- 2 large potatoes, boiled and grated
- 3 green chilis, chopped
- 1-1/2 teaspoons ginger, grated
- 1 teaspoon lime juice
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoon coarsely ground coriander seeds
- 1-1/2 teaspoons red chili powder
- 1/4 cup fresh coriander leaves, chopped
- Mix the all purpose flour (maida) with salt, baking soda, ghee, and yogurt. Use a little water, if needed, to make the dough softer.
- Put the dough on a clean surface and knead well. Initially, if the dough feels sticky, do not worry as you work the dough it tends to get less sticky. Make 8 soft balls with the well kneaded dough and set aside covered for 30 to 40 minutes.
- Boil 2 large potatoes, cool and peel them. Grate the potatoes, add salt, lime juice, chopped green chilies, grated ginger and garam masala. Mix it well and keep aside.
- Grease the dough with some ghee and flatten it. Or, use a rolling pin, roll the dough to a 3 to 4 inch diameter.
- Place the potato filling (1/8 part) on the dough and bring the sides together. Press them well to join it in the middle. Make a smooth ball and use your fingers to flatten it gently or use a rolling pin. Roll the dough to form an even 5 to 6 inch diameter kulcha. Follow the same procedure for rest of the dough and filling.
- Sprinkle some ground coriander seeds and press them in well, Also, sprinkle some coriander leaves and red chili powder.
- Preheat the oven to 500F degrees. I used a pizza tray for baking the kulcha, but you may use a similar baking tray or pan appropriately sized. Gently place each kulcha on the baking tray and put in the oven. Bake the kulchas for 5 to 6 minutes or until they turn golden brown. Cooking them on high heat makes the kulchas cook evenly while remaining soft. Slow baking will make them hard and crisp.
- Remove when done and apply some ghee.
- Serve with any curries (i.e. chole) or just chilled yogurt or raita.