Soft Onion and Potato Kulcha Recipe

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Directions

• In a bowl sieve maida along with soda bicarbonate and salt and add the curd and milk gradually and add sufficient water to make a soft and smooth dough.
• Cover with a wet cloth and keep it aside for ten minutes and after 10 min.
• Add two tbsp of oil and knead it again and cover it again a wet cloth and keep it aside for at least an hour.
• After an hour divide the dough into equal portions and shape them into smooth balls and keep it aside.
• In a bowl add mashed potatoes, onions, coriander leaves, mint leaves, green chilies, pomegranate seeds powder, red chili powder, cumin powder, and salt and mix it well.
• Divide the potato mixture into equal portions and keep it aside.
• Flatten a portion of dough, place a portion of the potato- onion mixture in the center and fold the dough.
• Place the stuffed dough on a lightly floured surface and roll gently into a circle of 5" diameter.
• Brush lightly with oil and sprinkle onion seeds on the surface and press with your palm.
• Preheat oven to 220°c and place on a greased baking tray and bake in a pre-heated oven at 220°c for about 6 to 8 minutes.
• Brush the hot kulcha with butter and serve it hot with chole.

Meghna Nath