Amritsari aloo kulcha

Amritsari aloo kulcha

First covering
2 cups refined flour (maida)
½ tsp baking powder
¼ tsp soda bicarbonate
Salt to taste
1 tbsp yogurt
½ egg
½ cup milk
1 tsp sugar
1 tbsp oil

Second covering
2 cups refined flour (maida)
Salt to taste
4 tbsps butter
½ cup milk

Stuffing
2 medium sized potatoes (boiled and grated)
½ medium sized onion (chopped)
Salt to taste
2 green chillies (chopped)
½ tbsp red chilli powder
1 tbsp cumin powder
1 tsp pomegranate seeds (anardana)
¼ cup fresh coriander leaves (chopped)

First covering
Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk, sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further. Keep it covered with a damp muslin cloth for one hour. Knead the dough once again and divide into six to eight equal portions.

Second covering
Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp muslin cloth and rest the dough for 10 minutes. Knead the dough once again and divide into six to eight equal portions and form them into smooth balls. Cover with the damp cloth and rest for another ten minutes.

Stuffing
Mix boiled grated potatoes, chopped onion, salt, green chillies, red chilli powder, cumin powder, anardana and chopped coriander leaves. Mix with hands.Divide the potato mixture into six to eight equal portions and keep aside.

Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc.

Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha. Place the cooker over the flame upside down so that the open end is towards the flame.

Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately. Alternatively, you can also cook in a preheated convection oven at 220°C for about eight minutes.