Masala Kulcha

Monday, 06 April 2009 23:33 Bhavesh Zaveri North Indian Cuisine - North Indian Xtra

Ingredients

Quantity	Measure	Ingredients	Description
Quarter	Teaspoon	Baking Powder
1	Teaspoon	Chillies, Green	Chopped
6	Tablespoon	Cooking Oil
Half	Tablespoon	Coriander Leaves (Kothmeer)	Finely chopped
2	Tablespoon	Curds
300	Grammes	Flour, Maida - (American Pillsbury)
1	Tablespoon	Ghee
1	Teaspoon	Lime Juice
250	Grammes	Potatoes	Boil and Mash
Half	Teaspoon	Salt	with dough
Half	Teaspoon	Garam Masala	With Potato mash
Half	Teaspoon	Yeast - as shown below.

Method

Prepare Potato Stuffing: Boil the potatoes, peel them and mash them into a paste. Mix Garam masala and the chopped green chillies and Kothmeer with salt to taste.

Method for preparing yeast:
1. Sprinkle yeast in 3/4 cup warm water. 1 teaspoon sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.

Method for preparing Kulcha :
Sieve maida and add baking powder, salt, Ghee and curd to it. Prepare a soft dough with yeast- water, and leave the dough to ferment for about two hours.

Procedure: Make lemon sized ball from the dough, roll into a round shape and put potato filling in the middle. Cover the filling by giving it a ball shape by sealing its edges by wetting the edges with wet finger tips. Finally roll it into a thick Paratta and fry on both sides, on a thawa (skillet) by applying Ghee or Cooking oil.