Aloo Kulcha

                                                      Aloo Kulcha

       From the time we visited Amritsar back in 2016, my son has been asking for this aloo kulcha. He happened to taste from the famous "Kulwanthsingh Kulcha" near the golden temple. He says "Punjab - the food heaven", he likes no.. no... he loves Punjabi food be it kulcha or paratha or naan or any subzi's. 
       He had buttery aloo kulcha with chole masala for breakfast at the food outlet. So i tried to replicate the flaky, buttery, yet very soft kulcha. I passed my son's quality test. So i am confident in posting the recipe.

Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 5 to 7 minutes per kulcha and 30 minutes for aloo filling

Ingredients:
All purpose flour or maida: 2 cups
Butter: 50 gs to 75 gms
Water: as needed
Salt as per taste
Curd well beaten: 1/2 cup

For Filling:
Big boiled potato: 3 nos
Finely chopped onions: 1 no
Green chilli finely chopped: 1 no
Ginger: 1 inch piece
Coriander leaves (Finley chopped): 1 teaspoon 
Salt as per taste
Oil: 2 tea spoons
Jeera powder: 1/2 teaspoon 
Turmeric powder: 1 teaspoon
Garam masala: 1 teaspoon

Method:

For Stuffing:

1. Pressure cook the potatoes for 5 to 6 whistles and when the pressure  subsides, take the potatoes out and cool it to room temperature. Mash it well.
2. Finely chopp the onions, green chillies, coriander, ginger and keep it ready.
3. Place a pan and add 1 teaspoon of oil and heat it. When it is hot, add chilies, ginger and onions and fry till onions caramelize. Now add the mashed potatoes and mix well.
4. Add cumin or jeera powder 1/2 teaspoon, turmeric powder and garam masala. Mix thoroughly and add the remaining oil and mix well.  
5. When all the ingredients are mixed up, put off the flame and let it cool to room temperature.

For Kulcha:

1. Take a wide bowl, add the maida, 25 gms of butter, 1/2 cup of beaten curd, salt and mix well. 
2. Sprinkle water and knead it well to soft dough. Let it rest for 30 minutes. 
3. After 30 minutes, take the dough and divide it into equal parts (Lemon sized balls).  
4. In the meantime make the stuffing into lemon sized balls and keep it ready. 
5. Take the dough ball and roll it into round disc and smear 1/2 teaspoon butter and then fold it back to lemon sized ball, likewise make all the dough and keep it ready.
6. Now take the buttered ball and roll out into small disc and place the stuffing in the center.
7. Lift from one end of the edge and start pleating and folding and forming the pleats one by one towards the end. Join the pleats in the center and slightly flatten it. 
8. Like wise make all the kulcha"s. 
9. Now roll it into chapathi carefully.
10. Place a tawa on the stove over a high flame, put the kulcha and apply butter or oil over it. Cook it,till small brown spots began to appear, cook it on both the sides, till appears flaky. 
11. Take it out and slightly crumble it between your hands. Serve it hot with punjabi chole masala, pickle and with dollop of butter over the kulcha.

Note:
1. The stuffing can be from panner or cauliflower or aloo.
2. Kulcha's are made using maida and lots of butter. If you are diet conscious, relish this dish once in a year during winter.
3. For the chole masala i have already posted the recipe previously.