A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
Prep30 min
Cook25 min
Servings4
Serving size: 1 piece
530cal
11gprotein
78gcarbs
20g
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
A glorious mess of eggs cooked in a spicy onion-tomato masala, this famous Indian street food is hearty, flavorful, and perfect for mopping up with buttery pav. A quick and satisfying meal for any time of day!
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
3
Stuff and Roll the Kulchas
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
469cal
23gprotein
20gcarbs
34gfat
Ingredients
8 pcs Eggs (large)
3 tbsp Butter
1 tbsp Vegetable Oil
2 pcs Onion (medium, finely chopped)
3 pcs Tomatoes (medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chillies (slit lengthwise or finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tbsp Pav Bhaji Masala
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.25 cup Water (as needed)
3 tbsp Coriander Leaves (chopped, for garnish)
0.25 cup Cheese (grated, optional for garnish)
Instructions
1
Sauté Aromatics
Heat butter and oil in a wide, heavy-bottomed pan or tawa over medium heat.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2
Cook the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Add all the dry spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Add salt to taste.
Mix everything well and cook the spices for 1-2 minutes until fragrant and the oil starts to separate from the masala.
3
Create the 'Ghotala' Texture
Pour in 1/4 cup of water. Bring the mixture to a simmer.
Using a potato masher, firmly mash the onion-tomato mixture directly in the pan for about a minute. This creates the signature coarse, thick gravy texture of 'ghotala'.
