Aloo Anardana Kulcha | Sanjeev Kapoor Khazana

Aloo anardaana kulcha is a North Indian stuffed kulcha recipe. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo)and anardana(pomegranate seeds) and served with channa or pickle.

ALOO ANARDANA KULCHA

Ingredients

3 cups refined flour (maida) + for coating
½ teaspoon baking powder
1 teaspoon sugar
Salt to taste
1 tablespoon butter
1 cup milk
Melted butter as required
Aloo anardana stuffing
3 medium potatoes (aloo), boiled, peeled and mashed
½ tablespoon crushed dried pomegranate seeds (anardana)
1 tablespoon oil
1-2 green chillies, finely chopped
1 medium onion, finely chopped
1 teaspoon red chilli powder
1 teaspoon chaat masala
½ teaspoon garam masala powder
Salt to taste
1 tablespoon chopped fresh coriander leaves

Method

1. Take 3 cups flour in a bowl. Add baking powder, sugar, salt, butter and milk and knead into a semi-soft dough. Cover with damp muslin cloth and set aside for 5-10 minutes.
2. Preheat oven to 180° C.
3. To prepare stuffing, heat oil in a non-stick pan. Add green chillies and sauté for 10 seconds.
4. Add onion and sauté till translucent. Add dried pomegranate seeds and sauté for 1 minute.
5. Add chilli powder, chaat masala and garam masala powder and sauté for 1 minute. Add potatoes, coriander leaves and salt, mix and cook for 1 minute.
6. Divide the dough and stuffing into equal portions.
7. To prepare kulchas, roll out each portion of dough into small thick disc, place a portion of stuffing, bring the edges together, press to seal and discard the excess dough.
8. Coat each stuffed portion with some flour and roll out into small thick discs.
9. Place the kulchas on a baking tray and brush some melted butter on top.
10. Put the tray into the preheated oven and bake for 8-10 minutes, basting with some melted butter.
11. Serve hot.

Preparation Time: 10-15 minutes
Cooking Time: 10-15 minutes
Cuisine: Punjabi

Shalaka

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