Amritsari aloo kulcha

                               
    Kulchas are soft leavened flatbreads usually served in punjabi dhabas. Aloo kulchas resemble the punjabi aloo paratha... but its not the same. Because the Kulchas are made with Maida or all purpose flour and are leavened using baking powder unlike the aloo parathas.
   The kulchas are soft from inside and lightly crisp from outside.
The stuffing has boiled potatoes and onions. Other than the chillies and salt......dried mango powder(amchur) is added to the stuffing to give it a kick... Alternatively dried pomegranate seeds can also be used.
   I made these Kulchas for lunch and served with Chana masala. It was just loved by the kids...
Here is the receipe of Amritsari Aloo Kulcha... with step by step pics...

Ingredients:

• 3 cups Refined flour(maida)             
• 1 tsp Baking powder                     
• 1 tsp Sugar                                  
• Salt to taste
• 5 tbsp+for basting Butter                                  
• 1 cup Milk                                    
• 1 large Onion, chopped                    
• 1/2 tsp Red chilli powder               
• 3 medium Potatoes, boiled                     
• 3 Green chillies, chopped          
• 1/2 tsp Cumin powder                      
• 1/2 tsp Amchur powder                     

Method:

1. Place refined flour in a bowl, make a well in the centre, add baking powder, sugar and salt and mix. Add butter(or ghee) and rub with finger tips. Add milk and knead into a dough. Cover and rest for 1/2 hr to rise.

2. Mix together onions, salt and red chilli powder in a bowl and set aside for the onions to soften. Squeeze the extra water from the onions after 15 minutes.

3.   Add potatoes, green chillies, cumin powder, amchur(dried mango) powder and mix well. If the stuffing too moist,add a little refined flour and mix.

4. Roll the dough into equal portions and roll into balls. Spread each dough ball into a round with the edges thinner than the centre. 

5. Place a little potato mixture in the centre, gather the edges and seal. Make all the stuffed balls and set aside for 10 mins.

6. Roll out the stuffed  balls into roties. Heat a tawa and place the roti on the hot tawa and cook on medium heat on both sides using butter. 

7. Remove the kulcha from the tawa, cut into 4 triangles and serve hot.