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)
Tender bottle gourd and soft paneer simmered in a rich, creamy cashew and yogurt gravy. This mildly spiced North Indian curry is a delicious and complete meal, perfect with hot rotis or rice.
Aromatic Masala Kulcha with creamy Lauki Korma - a gut-friendly and perfectly spiced comfort meal.
This awadhi dish is perfect for breakfast. With 887.74 calories and 23.770000000000003g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Red Chili Powder (Adjust to spice preference)
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.
4
Serving size: 1 serving
336cal
13gprotein
16gcarbs
25gfat
Ingredients
500 g Lauki (peeled and cut into 1-inch cubes)
200 g Paneer (cut into 1-inch cubes)
200 g Onion (roughly chopped)
200 g Tomato (pureed)
15 g Cashews (soaked in warm water for 20 minutes)
0.5 cup Curd (full-fat, whisked until smooth and at room temperature)
1 tbsp Ginger Garlic Paste
2 tbsp Ghee
1 tbsp Oil (for shallow frying paneer (optional))
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
1 cup Water (hot, adjust for desired consistency)
1 tbsp Fresh Cream (optional, for richness)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Korma Paste
Drain the soaked cashews.
In a blender, combine the roughly chopped onions and drained cashews.
Blend to a very smooth paste. Add 1-2 tablespoons of water if needed to facilitate grinding.
2
Prepare the Paneer (Optional)
Heat 1 tbsp of oil in a pan over medium heat.
Add the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden on all sides.
Remove the paneer from the pan and place it in a bowl of warm water. This keeps it soft. Set aside.
3
Sauté Aromatics and Paste
In the same pan, add ghee and heat over medium flame.
Add cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30-40 seconds until fragrant.
Add the prepared onion-cashew paste. Cook for 8-10 minutes, stirring frequently, until the paste turns light golden, thickens, and the raw smell disappears.