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Kulle Recipe

Kulle is a popular Indian Snacks
Author :
 
On :
Monday, 19 June, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure

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:

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




     

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