A soft, fluffy leavened flatbread from the heart of Punjab, stuffed with a savory spiced potato and onion filling. Cooked on a griddle until golden and pillowy, it's the perfect partner for chole, dal makhani, or your favorite curry.
Prep35 min
Cook20 min
Ferment90 min
Servings4
Serving size: 1 serving
551cal
11gprotein
79gcarbs
Ingredients
2 cup Maida (Also known as all-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt at room temperature)
1 tsp Sugar (Granulated sugar)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, adjust as needed)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
A classic Punjabi dish featuring smoky, fire-roasted eggplant mashed and cooked with a flavorful blend of onions, tomatoes, and aromatic spices. It's rustic, hearty, and pairs perfectly with hot rotis.
In a large mixing bowl, whisk together the maida, sugar, baking powder, baking soda, and 0.75 tsp salt.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse crumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and slightly sticky dough. A soft dough is key to fluffy kulchas.
Cover the dough with a damp cloth and let it rest in a warm place for at least 90 minutes, or until it has nearly doubled in size.
2
Make the Masala Filling
While the dough is resting, prepare the filling. In a separate bowl, combine the mashed potatoes, finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
Add all the powdered spices: red chili powder, cumin powder, coriander powder, amchur powder, garam masala, and 0.5 tsp salt.
Mix everything thoroughly until well combined. The filling should be dry enough to handle easily. Taste and adjust the seasoning if necessary. Set aside.
3
Stuff and Shape the Kulchas
Once the dough has rested, gently punch it down to release the air and knead for another minute.
Divide the dough into 8 equal-sized balls. Also, divide the potato filling into 8 equal portions.
Take one dough ball and flatten it with your fingers into a 3-inch disc, keeping the edges slightly thinner than the center.
Place one portion of the filling in the center. Bring the edges of the dough together, pleating as you go, and seal the filling completely. Pinch the top to secure it and flatten the ball gently.
4
Roll and Cook the Kulchas
Lightly dust the stuffed ball with flour and gently roll it into a 5-6 inch circle or oval shape. Avoid applying too much pressure to prevent the filling from spilling out.
Sprinkle some kalonji seeds on top and press them lightly into the dough.
Heat a tawa or a heavy-bottomed skillet over medium heat. Place the kulcha on the hot tawa, kalonji-side up.
Cook for 1-2 minutes until bubbles start to appear on the surface. Flip the kulcha.
Cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
Flip again and brush generously with melted ghee. Cook for 30 seconds, then flip and brush the other side with ghee as well. Cook until both sides are golden and crisp.
Remove from the tawa and place in a cloth-lined container to keep warm. Repeat the process for the remaining kulchas.
5
Serve
Serve the hot Masala Kulchas immediately with chole (chickpea curry), dal makhani, or a side of plain yogurt and your favorite pickle.
188cal
3gprotein
19gcarbs
13gfat
Ingredients
1 large Eggplant (approx 800g, globe variety)
3 tbsp Mustard Oil
1 tsp Vegetable Oil (for greasing the eggplant)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 inch Ginger (finely chopped or grated)
6 cloves Garlic (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
3 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fire-Roast the Eggplant
Wash and thoroughly dry the eggplant. Make 4-5 deep slits lengthwise into the eggplant without cutting all the way through.
Rub 1 tsp of vegetable oil all over the eggplant's skin. This helps the skin char evenly and peel off easily.
Place the eggplant directly on a medium gas flame. Using tongs, rotate it every 2-3 minutes to ensure it cooks evenly on all sides. Continue roasting for 12-15 minutes until the skin is completely blackened and charred, and the flesh feels very soft when poked with a knife.
Carefully remove the eggplant from the flame and place it on a plate. Let it cool for 10 minutes until it's safe to handle.
2
Prepare the Eggplant Pulp
Once the eggplant has cooled, gently peel off all the charred skin. The skin should come off easily. Discard the skin.
Place the roasted eggplant pulp in a bowl. Using a fork or a potato masher, mash it well to a coarse or smooth consistency, as you prefer. Set aside.
3
Sauté the Masala Base
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it just begins to smoke. This step is important to remove the oil's pungency.
Reduce the heat slightly and add the cumin seeds. Let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 7-9 minutes, stirring and mashing with your spoon, until they break down completely and become soft and pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 3-4 minutes, stirring frequently, until the oil begins to separate from the mixture at the sides of the pan. This indicates the masala is well-cooked.
4
Combine and Finish the Bharta
Add the mashed eggplant pulp to the cooked masala in the pan.
Stir thoroughly to combine the eggplant with the spices, breaking up any large chunks.
Cook on low-medium heat for 5-7 minutes, stirring occasionally. This allows the smoky eggplant to absorb all the flavors of the masala.
Sprinkle the garam masala over the bharta and give it a final mix.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Serve Baingan Bharta hot with fresh roti, paratha, naan, or as a side with dal and rice.
