Kulcha is a typical Punjabi recipe, where Flour dough, mashed potatoes, onion and lots of spices are rolled into a flat round shape and baked in an earthen clay oven until golden brown. I saw these Kulchas being made on a Pakistani Food Channel, and although I had no earthen clay oven, I just knew that I had to try them in the normal oven. They turned out nice and soft and topped with a spicy and tangy potato & pomegranate seed mixture; they were a refreshing change.
For the Dough :
- All purpose flour ½ kg
- Baking soda a pinch
- Ghee Clarified ½ cup
- Yeast 1 tbsp
- Salt ½ tsp
- Milk as required
- Boiled potatoes 2
- Onion chopped 1
- Green chilies chopped 4
- Coriander and mint leaves chopped 1 cup
- Cumin seeds 1 tsp
- Crushed red pepper 2 tsp
- Salt ½ tsp
- Pomegranate seeds crushed 4 tbsp
- Butter as required
- Mix together all purpose flour, salt, yeast, clarified butter and a pinch of baking soda.
- Knead into a smooth dough with required milk.
- Keep aside for 1 hour to rise.
- Mix together boiled potatoes, crushed pomegranate seeds, chopped onion, chopped green chilies, coriander and mint leaves, cumin seeds, salt and crushed red pepper in a bowl.
- Now make small flat breads with the dough.
- Arrange on a roasting tray and brush with butter and keep to rise for 20-30 minutes.
- When they rise a bit – sSpread potatoes mixture on top and brush with butter/ghess.
- Bake in a preheated oven at 180 degrees for 30 minutes till brown.
- Serve hot.