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 creamy and mildly spiced chickpea curry from Punjab. Unlike its darker counterpart, this dish gets its luscious, light-colored gravy from yogurt and a delicate blend of spices. Perfect with bhature 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.
4
Serving size: 1 serving
349cal
13gprotein
42gcarbs
15gfat
Ingredients
1 cup Kabuli Chana (raw, soaked overnight for 8 hours)
4 cups Water (for pressure cooking chickpeas)
1 cup Curd (full-fat, whisked until smooth and at room temperature)
2 medium Onion (finely chopped)
3 tbsp Ghee
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
2 tsp Coriander Powder
1 tsp Cumin Powder
0.25 tsp Turmeric Powder (use sparingly to maintain the white color)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
1.5 tsp Salt (divided, or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Drain the soaked chickpeas and rinse them thoroughly under cold water.
In a pressure cooker, combine the chickpeas, 4 cups of fresh water, 1 tsp of salt, bay leaf, cinnamon stick, cloves, and green cardamoms.
Secure the lid and pressure cook on high heat for 5-6 whistles on a stovetop cooker. After the last whistle, reduce the heat to low and cook for another 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. Check if the chickpeas are soft and easily mashable. If not, cook for another 1-2 whistles. Do not discard the cooking water (this is key for the gravy).
2
Prepare the Masala Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté, stirring frequently, until they turn a deep golden brown. This will take about 8-10 minutes and is crucial for the flavor base.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Reduce the heat to the lowest setting. Add the coriander powder, cumin powder, and turmeric powder. Stir for 30 seconds until aromatic.
Turn off the heat completely. This is a critical step to prevent the yogurt from curdling.
Slowly add the whisked, room-temperature yogurt to the pan, stirring continuously and vigorously to incorporate it smoothly into the onion masala.
Once the yogurt is fully mixed in, turn the heat back on to low.
4
Combine and Simmer the Curry
Cook the yogurt-masala mixture on low heat, stirring occasionally, until the ghee begins to separate from the sides of the pan. This should take about 5-7 minutes.
Add the boiled chickpeas along with all of their cooking water to the pan. Add the remaining 0.5 tsp of salt. Stir everything together gently.
Using the back of your ladle, press and mash about a tablespoon of chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 10-15 minutes for the flavors to meld together beautifully.
5
Finish and Garnish
Uncover the pan. Stir in the garam masala and the crushed kasuri methi. Mix well and cook for one more minute.
Taste and adjust the salt if needed.
Turn off the heat. Garnish with freshly chopped coriander leaves.
For best flavor, let the curry rest for 10-15 minutes before serving. Serve hot with bhature, naan, kulcha, or jeera rice.
