Kulle

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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4

Ingredients

  • 2 large potatoes, boiled
  • For the Filling:
  • 1 cup - chick peas (boiled)
  • .5 cup - fresh Pomegranate seeds
  • 2 green chillies, deseeded and chopped
  • 1 tbsp - fresh Lime juice
  • 3/4 tsp - papri masala
  • .5 tsp - chaat masala
  • 2 tbsp - fresh coriander leaves, finely chopped
  • .5 tsp - black salt
  • 1 tbsp. Ginger juliennes, for garnishing
  • Salt to taste
  • To Make Papri Chaat Masala:
  • 8 tbsp - freshly ground coriander powder
  • 2 tbsp - freshly ground cumin powder
  • 2 tbsp - Garam Masala powder
  • 1 tsp - black salt
  • 1 tbsp - yellow/red chilli powder or to taste
  • 1 tsp - salt To Make Chaat Masala:
  • 4 tbsp - Cumin seeds
  • 1 tbsp - black salt
  • 1 tsp - ajwain (carom seeds)
  • 1 tsp - asafetida
  • 3/4 tsp - Lemon salt
  • 2 tbsp - dry Mango powder
  • 1 tbsp - Ginger powder
  • 1 tsp - yellow chilli powder
  • Salt to taste

How to Make Kulle

  • To Make Papri Chaat Masala:
  • Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
  • Add the cumin powder and roast for another 30 seconds.
  • Remove from heat transfer to a bowl.
  • Add the chilli powder and both the salts.
  • Mix and store in airtight container when cold.
  • To Make Chaat Masala:
  • Put all seeds in a dry grinder and make a fine powder.
  • Add the other powders and mix well.
  • Store in an air tight container.
  • Mix all the ingredients for the filling in a bowl.
  • Skin the potatoes while they are still warm and cut them into half.
  • Scoop out the centre of the potato and discard it (may be used in a gravy).
  • Fill the cavity with the prepared filling. Garnish with ginger.
  • Serve warm.