Ingredients

• 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.
• Filling:
• 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.