Friday, June 15, 2012

Aaloo Onion Kulcha for Indian Cooking Challenge


I hate postponing things specially when I know I have to do something to which I am committed. This applies to all my posts for BM or ICC.I am addicted to both and I just have to squeeze time for them….ICC ..I simply enjoy doing, we get to learn the authentic recipes and I just love to see the same recipe in different styles…cooking serving..everyone has their own way of reproducing the same recipe …its fun to see these recreated recipes.

For this month we had kulchas. So I decided to make them for dinner with aalloo matter curry. My son who is on a total health spree refused to eat as I wanted to make these with maida…so I decided to use whole wheat flour. I wanted to make mini kulchas..but after they were done..I was really disappointed!..the taste was perfect but very poor presentation! I dropped the idea of posting as I was really pressed with time…Next day late in the evening when I was done with all my work I got up with a jerk and  asked my staff boy to bind dough for me…..once the dough was done I quickly made the stuffing….and finally made these  kulchas. The house boy who is new wondered ..why kulchas every day….and then clicking!!

Stuffing
2-3 ............. boiled and mashed potatoes
1..................small onion finely chopped
½ tsp......... red chilly pwd
¼ tsp......... garam masala
¼ tsp......... anardana
½ tsp .........whole coriander seeds
Few mint leaves
Salt to taste
Mix the above ingredients to make a stuffing.

Dough
2cups ............. maida
½ tsp ................salt
1tbsp............... yogurt
¼ tsp............... soda bi carb
1tsp................. sugar
¼ cup.............. milk
Take refined flour in a bowl. 
Add salt, yogurt, soda bicarbonate, sugar.
 Using milk and water knead into a soft dough. 
Cover with a damp cloth and rest for an hour. 
Preheat oven to the maximum temperature.
 Make balls of the dough and rest for five minutes. 
Roll each dough ball to a small disc,
Place stuffing in the centre.
Seal and make the ball.
Roll each dough ball again into a chapatti size disc.
Place on a baking tray.
Sprinkle some sesame seeds and kalonji.
Bake for five to seven mins or till golden and crisp.
Apply butter or ghee and serve.









Wow!!..they tasted absolutely yum and were done in a jiffy!..I served these with apple walnut chutney.But for sure I have to retry the whole wheat version.

While doing this post I recalled the last year june ICC  post announcement was Punjabi Mango Pickle.I had made just half kg as I was not sure…and today I made the same pickle ..and 2 kgs!!.. Valli Thanks a ton dear…ICC has given us some fantastic traditional recipes.


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6 comments:

  1. Looks so professional, gr8 kulchas...

    ReplyDelete
  2. OMG those looks awesome and you made punjabi pickle again!..delicious combo..

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  3. Looks perfect, love the color of chutney. Yum!!!

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