Aloo Methi Kulcha
Aloo Methi Kulcha is a popular winter dish. It is Indian flat bread called "kulcha" stuffed with a filling of potatoes ("aloo") and fenugreek leaves ("methi"). You can keep it simple with just the stuffing or coat it with aromatic whole spices and make it Amritsar style.
Ingredients
For the dough
- 3-½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ tsp Baking powder
- ½ cup plain yogurt
- 1 tbs Ghee/melted butter/oil
- 1 teaspoon salt
- 1-½ teaspoon sugar
- Water as per needed
For the stuffing
- 2 Big size russet potatoes (peeled, boiled and mashed )
- 3 cups Chopped fresh fenugreek leaves
- 1 tablespoon Grated ginger and garlic
- ½ teaspoon Cumin powder
- ½ teaspoon Chilly powder
- ½ teaspoon Coriander powder
- ½ tsp Fennel powder
- ¼ teaspoon Turmeric powder
- Salt as per taste
- 1 tablespoon oil
Spice powder to sprinkle on top
- 3 Tbsp Dry pomegranate seeds
- 4 tablespoon Coriander1 seeds
- 2 tablespoon Chili powder
- ½ cup cilantro (very finely chopped)
- 4 tablespoon Sesame seeds
- 1 Tbsp sugar
- 1 teaspoon salt
Instructions
For the stuffing
- In a heavy bottom hot pan, heat 2 tbs oil and add the grated garlic ginger. Stir for a few seconds.
- Then, add the spice powder and stir it around to cook for the spices for a couple of minutes. Keep the heat low, so the spice doesn't get burnt.
- Add the roughly chopped fenugreek leaves, season with some salt and cook for about 3 minutes in medium heat.
- Add the mashed potatoes and mix it round. Taste for salt and add more if needed. The filling can be made in advanced and stored for few days in the refrigerator.
For the kulcha dough
- In a mixing bowl, add the flour, salt and sugar, baking powder, baking soda, ghee and yogurt.
- Mix it together and then add warm water little by little to mix everything. You don't have to knead, you just want to mix everything, so there is no dry flour. The dough will feel sticky, and that's fine. Cover and leave aside for 15 minutes.
- After 15 minutes, wet your hand and transfer the sticky dough to a table or kitchen counter and fold the dough a few times as shown in the video. This technique makes the dough stronger. If the dough feels very sticky, add more flour.
- Drizzle a little oil and then shape the dough into a ball. Cover the dough and let it rest for 1 to 2 hours.
- In the meantime, prepare the dry spice powder by pounding the coriander seeds in a mortar pestle. To that add finely chopped cilantro leaves and rest of the ingredients. Mix and keep aside.
- After 2 hrs, divide the dough into 7 portions. You can make small size kulcha too.
Filling and cooking the kulcha
- Take one portion and stretch it out. Add some of the filling and seal tight the edges by forming a round shape filled dough. As you fill each portion, keep the rest covered to avoid it from getting dried.
- Evenly flatten the shaped dough with your hand by pressing on a board. Since the dough is very hydrated, I avoid using the rolling pin and flatten it with hand.
- Sprinkle some of the dry spice powder and press it on one side.
- In a hot cast iron skillet, place the flattened dough, keeping the spice side up. Cover the pan and let it puff for 1 minute.
- Then add a little ghee and flip the kulcha. Cook for 30 seconds.
- Enjoy warm soft kulcha with pickle, or yogurt or curry of your choice.
Nutrition
Serving: 1ServingsCalories: 233kcalCarbohydrates: 33gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 961mgPotassium: 218mgFiber: 4gSugar: 3gVitamin A: 940IUVitamin C: 2mgCalcium: 96mgIron: 3mg