Aloo Anardana Kulcha recipe,Amritsari aloo anardana kulcha

I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.

I have blogged about aloo kulcha earlier .todays recipe is Aloo Anardana Kulcha which has the addition of anardana ie dried pomegranate seeds as the souring agent which imparts a diffferent flavour to this kulcha.

i had got anardana to make some aloo chole recipe and used the balance to amke this flavourful aloo anardana kulcha with some mint chutney...



i followed the same recipe of aloo kulcha only with the addition of anardana
Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ)  is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.

Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).



.The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown.
served with dahi(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...


Serves 7 kulchas

Ingredients :

Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain)  or cumin seeds (jeera/jira) - 1 tea spoon.
 
Filling /stuffing
Potato - 300 gms. ( 4 boiled)
Salt - 1/2 tea spoon (or according to the taste)
Green chilli - 1-2 (chopped)
Ginger - 1 inch long piece (grated)
Amchoor powder - 1/2 tea spoon.
Coriander powder - 2 table spoon spoon.
Red chilli powder - 1-2 pinch.
Garam masala - 1/4 tea spoon
Coriander leaves - 1 table spoon (chopped)
mint leaves chopped - 1 tbspn
anardana - 1.5- 2 tbsp


Method :

1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.

  2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered  bowl  at a warm place. Within 3-4 hours the dough will rise.

 3. Punch the dough once again to fix it. The dough to make kulcha is ready.

4. Peel and mash the boiled potatoes. mix  salt, green chilli, ginger, coriander powder, amchoor powder,anardana, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.




5.Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.



6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides  as shown below.



7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.






8.You can bake the kulcha in oven, pan (tawa) or tandoor.

9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.



10.Serve the Potato anardana stuffed kulchas with curd, chutney,mango pickle or chole recipe.



Tip /variation:

For baking  kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.