There are days and then there are some. Spring is supposed to be here. No honestly, it is supposedly “arrived” , cause we have reset the time to leap out of bed an hour early. It is near unfathomable to me to wake up in the dead of the night ( in my opinion 5.15 in the morning is 4.15 pre reset time and I declare it somewhere in the middle of the night ) and when your body betrays you and sticks to the clock, guess what? You still wake up … even if it is Sunday ! I don’t know about you, but there is only so much lolling in the bed one can do when DH is sound asleep and every living soul in the house including my 4 legged one is asleep. And for the fear of waking the littlest one up , no not A3, but the one with a tail, I stuck around for some more time . And then you know fertile mind, imagination , nothing to do & embarked on this brilliant plan of doing something for Sunday. After nearly an hour of fetch, I was more than ready for my cup of ginger tea and this! Especially since kids were groaning and moaning about the end of spring break!
I just went ahead tweaked my cheat Bhature recipe for this one. Why cheat? Cause I used whole wheat flour , our regular atta in proportion to the APF ( or maida) and made it more easy on the stomach. Sort of cheating it for better health kind of thing.
This kulcha or flatbread is slightly flaky, crispy, tender and stuffed with mashed potatoes that spiced just right. Oxymoronic a bit in its description but not so in its taste. And best of all it is not tough one to do. Don’t be alarmed by the seemingly long list of spices. They are of your choice and can be made with minimal ones or just the ones available in your pantry.
There are 2 options to make this Kulcha – on the tava / your regular skillet or flat griddle or create a tandoor atmosphere in your oven and bake it at 475 – 500 F for about 8 minutes. I have tried both and they both are very successful.
Makes : 12 -1 4 Kulchas Prep time : 30 min Dough resting time : 60 – 120 min Cooking time : 30-40 min
Ingredients for the Dough
- Whole wheat flour : 2 cups
- APF(unbleached, unbromated) : 2 cups
- Vegetable oil /Melted butter : 1/4 cup
- Baking soda : 3/4 tsp.
- Sugar : 1 tsp.
- Salt : 1 tsp.
- Beaten yogurt : 1/2-3/4 cup
- Water : 1/4 cup + more as required
- Oil/ Butter/Ghee : As required for skillet fry
Topping for the kulcha or flatbread: (Optional)
- Sesame seeds : 1/2 tsp.
- Crushed Kasuri Methi leaves : 1 tsp.
- Roasted and roughly crushed coriander seeds : 1 Tbsp.
- Kalonji /Nigella seeds : 1 tsp.
- Fresh chopped coriander : 1 Tbsp.
- Red chili powder or paprika : 1 tsp.
( You do not have to use the entire exhaustive list. Mix and match according to your availability and preference. Lightly toasted very roughly crushed seeds lend an amazing flavor to the bread. Again use 1, 2 in this or add your own )
Potato stuffing / Masala Aloo stuffing:
- 4 large russet potatoes : mashed well
- Green chilies : 2 -4 . Fine chopped as per spice level
- Grated ginger : 1 tsp.
- Amchur / Dry mango powder : 1 tsp.
- Salt : 1 tsp or as required
- Garam masala : 1 tsp.
- Juice of 1/2 lemon or lime
- Fresh chopped cilantro : 2 Tbsp.
For the dough :
- You can use either a stand mixer or knead by hand.
- Add in all the flours and salt and baking soda in a mixing bowl and whisk it well.
- Add in the melted butter or oil and mix it too.
- Add in the beaten plain yoghurt and then add water as required to knead a very smooth, soft and pliable dough.
- Cover it well and rest the dough for a minimum of 60 minutes.
- Meanwhile prep the potato stuffing.
For the stuffing:
- Pressure cook, boil or steam about 4 very large russet potatoes and peel and mash them well.
- Add the required spices, salt and the juice of half a lemon or lime and ensure it is completely mixed.
- Finally add in the chopped cilantro, mix one more time and make about 2 inches globes or spheres of these ready to be stuffed.
- You should get about 12 -1 4 globes of these based on the size of your potatoes.
Making the Kulchas : (Method 1)
- After the dough has rested for a minimum of 60 minutes, ( I let mine rest for a couple of hours), gently re knead it again for a minute or two and make about equal size big globes of these. You should get about 14 of these or so.
- Make a disc of about 5 inches or so , place the stuffing in the center, bring the edges together to wrap it.
- Pinch the seams together to prevent spilling out.
- Gently roll it out to about 7-9 inches in size. Depending on the quality of the flour, this might vary but you definitely do not want the stuffing spilling out.
- Sprinkle the toppings of your choice and gently press it so it sticks to the dough.
- On a hot griddle, Tava or skillet , pan fry these with a tsp. of oil or ghee and gently flip so they are evenly browned and cook on both sides.
- Tip: using a flat spatula press the edges of the kulcha to ensure even cooking
- Serve with a dollop of butter if desired.
- Goes great accompanied with mango pickle, tomato chutney and Chole Masala with a side of thick fresh yoghurt or curd.
These make pretty large Kulchas and depending on the appetite you can serve 8-10 people. Unless of course you are serving an army of teenagers. In that case, numbers significantly dwindle.
Want to make a large batch? .
- Pre heat your oven to 475 – 500F ( whichever is the highest available).
- Once you have it all rolled out with the sprinkles/ toppings of your choice, lightly mist with oil spray and bake on high heat for about 8 minutes or so.
These come out pretty good too. And do remember , you will have to adjust conditions and cooking time based on your oven’s function. It’s always a good idea to try it out for a couple and then do it large-scale.
Indulge, Enjoy! After all Sunday is just once a week!