A Punjabi flatbread, crisp on the outside and soft on the inside, stuffed with spiced mashed potatoes, then brushed with butter. It is served piping hot, ideally with yogurt, Indian pickle, or a chole.
Ingredients
- 500 g T45 all-purpose flour
- 120 g whole-milk plain yogurt
- 160 ml lukewarm water
- 2 tbsp neutral oil
- 1 tsp granulated sugar
- 1 1/2 tsp fine salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 600 g starchy potatoes
- 1 piece yellow onion
- 1 piece fresh green chili
- 15 g fresh ginger
- 0.5 bunches fresh cilantro
- 1 tsp ajwain seeds
- 1 tsp ground dried pomegranate seeds (anardana)
- 1 tsp dried mango powder (amchur)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground red chili pepper
- 1/2 tsp garam masala
- 1 tsp nigella seeds
- 60 g unsalted butter
- 50 g all-purpose flour for shaping
Method
- Mix the flour, sugar, a portion of the salt, baking powder, and baking soda, then incorporate the yogurt, oil, and lukewarm water until you have a soft dough that is slightly sticky but not runny.
- Knead until the dough becomes smooth and elastic, then cover and let rest in a warm place until relaxed and easy to stretch.
- Cook the potatoes whole or in large chunks until a knife meets no resistance, drain thoroughly, then mash them while still hot to get a dry mash.
- Mix the mashed potatoes with the finely chopped onion, green chili, grated ginger, fresh cilantro, ajwain, anardana, amchur, cumin, ground coriander, red chili pepper, garam masala, and the remaining salt; the filling should be fragrant, tangy, and firm enough to hold its shape.
- Divide the rested dough into portions, flatten them on a floured surface, enclose the filling in the center, then pinch the dough to seal without leaving any air inside.
- Carefully roll out each kulcha with a rolling pin, seam side down, until it forms a thick flatbread; sprinkle with nigella seeds and cilantro, then press lightly to make them adhere.
- Heat a large heavy skillet or cast-iron griddle until very hot; place a kulcha on it and cook until the bottom is spotted with brown and the surface begins to puff up.
- Flip and cook the other side until the bread is golden in spots, crispy around the edges, and fully cooked in the center; adjust the heat if the flour browns too quickly.
- Brush generously with butter straight out of the pan, crush very lightly between your hands to open up the layers, then serve piping hot with yogurt, Indian pickle, or chole.
Nutrition
Per serving
- Energy
- 838.4 kcal
- Protein
- 18.89 g
- Carbohydrate
- 134 g
- Fat
- 24.92 g
- Fibre
- 8.73 g
- Calcium
- 218.69 mg
- Iron
- 3.75 mg
- Magnesium
- 46.24 mg
