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 rich and creamy North Indian curry where tender mushrooms are simmered in a luscious gravy made from cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or rice.
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.
Servings
4
Serving size: 1 serving
219cal
6gprotein
16gcarbs
15gfat
Ingredients
400 g Button Mushrooms (cleaned and halved or quartered)
2 medium Onion (thinly sliced)
0.25 cup Cashew Nuts (soaked in hot water for 20 minutes)
1 inch Ginger (roughly chopped)
6 cloves Garlic Cloves (roughly chopped)
2 pcs Green Chili (slit lengthwise)
0.5 cup Curd (whisked until smooth)
2 tbsp Vegetable Oil
1 tbsp Ghee
1 pc Bay Leaf
4 pods Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
1 cup Water (adjust as needed for consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Onion-Cashew Paste
Heat 1 tbsp of oil in a pan over medium heat.
Add the sliced onions and sauté for 6-8 minutes until they turn translucent and light golden. Do not brown them excessively.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw smell disappears.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled onion mixture and the soaked, drained cashews to a high-speed blender. Blend to a very smooth paste, adding 2-3 tablespoons of water if needed to help it grind.
2
Sauté the Mushrooms
Wipe the same pan clean. Add the remaining 1 tbsp of oil and 1 tbsp of ghee over medium-high heat.
Once the ghee melts, add the cleaned mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown lightly on the edges.
Remove the sautéed mushrooms from the pan and set them aside.
In the same pan, lower the heat to medium-low. Add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
Add the prepared onion-cashew paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste thickens, darkens slightly, and you see oil separating from the sides.
Add the spice powders: turmeric, coriander powder, and Kashmiri red chili powder. Mix well and cook for 1 minute until aromatic.
Reduce the heat to the lowest setting. Add the whisked curd (yogurt) gradually, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until the oil begins to surface again.
4
Simmer and Finish the Korma
Add the sautéed mushrooms back into the gravy. Pour in 1 cup of water, salt, and optional sugar. Stir everything together well.
Increase the heat to bring the gravy to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10 minutes. This allows the mushrooms to absorb the flavors.
Uncover the pan, stir in the garam masala and crushed kasuri methi. Cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
