Spring Onion Kulcha
Spring Onion Kulcha
Kulcha or leavened Indian bread, stuffed with spring onion and potato makes for a sumptuous breakfast or a single dish dinner. Bake this at home in your oven.
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3 cup - Maida
3 tbsp - Curd
1/3 tsp - Baking soda
1/2 tsp - Baking powder
1 tsp - Sugar
1 tbsp - Oil
3/4 tsp - Salt
1 tsp - Carom seeds or cumin seeds
Ingredients to prepare the filling:
4 - Potato, boiled
4-5 - Spring Onions, chopped fine
1/2 tsp - Salt
1-2 - Green chilli, chopped
1 inch - Piece of ginger (grated)
1/2 tsp - Amchoor powder
1 tsp - Coriander powder
1-2 pinch - Red chilli powder
1/4 tsp - Garam masala
1 tbsp - Coriander, chopped
How to Make Spring Onion Kulcha
Mix curd, baking soda, baking powder, salt, sugar, oil in a bowl.
Knead the flour with lukewarm water to make a smooth dough.
Flip and punch the dough for 5 minutes to make it smooth.
Apply oil to the dough and keep it in a deep pan.
Cover the bowl with clean towel and keep it at a warm place.
In 3-4 hours the dough will rise, punch the dough once again to fix it.
Peel and mash the boiled potatoes, mix well with spring onion pieces.
Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves.
Mix all the spices well with the mashed potatoes.
Make 8-10 round balls of the dough for equal amount potato mixture.
Take one ball of the dough and roll it into a flat disc of 3 inch.
Put the potato mixture ball in the disc and press it with hands so it settles down on the dough.
Fold and close the disc from all the sides to make a kulcha.
Dust the kulcha with dry maida and press it with light hands to increase its size up to 3 inch.
Now roll the kulcha into a flat disc of 6-7 inch with the rolling pin.
Sprinkle some carom seeds or cumin seeds over the top of the kulcha.
Bake the kulcha in a preheated oven at 300C for 2 minutes.
Flip it over and bake again.
Serve the kulchas with raita, tomato chutney and masala chhole curry.
Recipe courtesy: UK Rasoi.
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