Aloo Kulcha – Wheat flat breads stuffed with spiced potato mix

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. 

Stacked
Stacked

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.

Method:

 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.

Method 2:

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.

 

 

Just the way it has to be served!
Just the way it has to be served!

Indulge, Enjoy!  After all Sunday is just once a week!

 

 

Ricotta Cheese stuffed Parathas – Whole wheat flatbreads stuffed with cheese , potatoes and spices!

I had a whole tub of Ricotta cheese sitting in the Fridge. This is not one measly tub , mind you! One whole big tub of this equals to nearly 3 cups of cheese… Sigh ! Costco shopping can be quite dangerous to me. And to the Fridge ! And to the waistline.. I mean there is only so much kalakkand and caramel cheese fudge I can make..

So there I was staring at the fridge and literally looking at the tub of Ricotta cheese and thinking – I did not buy that ! But you do what you have to do. And dinner was calling in a couple of hours . And necessity is the mother of invention ! With a little help because of the near bare contents of the fridge and little chemistry and more of if-you-are-hungry-you-can-eat-anything-, this one was made.

In any case , this one thing I created on the whim became a huge – I mean it guys… HUGE, HUMONGOUS hit at home !

Ricotta cheese is a bit like the modeling clay you can get in your hands. A blank slate to create what strikes your fancy. This time the tub of cheese became wonderful stuffed Parathas.

This one was awesome and the recipe is a sure shot keeper…

Prep time : 30-45 min   Dough resting time: 1 hr       Cooking time : 45 min      Serves :6- 8

Ingredients:

For the Stuffing:

  • Ricotta cheese : 3 cups cheese,
  • Boiled Potato : 2-3
  • Grated ginger : 1 tsp
  • Turmeric : 1 tsp
  • Salt : 1-1.5 tsp
  • Green Chillies or Chilli powder : Added to taste and spice level
  • Coriander – Jeera powder : 1.5 tsp
  • Garam masala (Optional) : 1.5 tsp.
  • Kasuri Methi : 1 tsp. Crushed well.

For the Dough:

  • Whole wheat flour: 3.5 cups
  • Ajwain : 1 tsp.
  • Turmeric powder / Haldi : 1/2 tsp
  • Kashmiri Chilli pwder : 1/2 tsp
  • Salt : 1/2 tsp.
  • Oil : 1-2 Tsp.
  • Very warm water : 1.5 cup + as required

Prep work :

For the stuffing:

  • The ricotta cheese I used, was very very moist and there fore I emptied it out on a wide Corelle bowl, whisked it well and microwaved it for about 7 min initially. The idea is to get rid of the moisture in it, if not we will have a soggy mess on our hands. Since the quantity was nearly 3 cups to begin with, it took me an additional 7 min in intervals to achieve the granular structure of cheese. Now remember , you don’t want it turn brown at all. So keep an eye on it and cook it in stages. Soon you will have very soft and granular cheese. Objective achieved!
  • Boil or pressure cook the potato.
  • Mash them all together with the spices and make 16-18 round big lemon sized balls/globes out of these. 

For the Dough:

  • Knead the flour to get a nice soft pliable dough. Oil the surface of the dough and rest it for atleast an hour.
  • Make about 16-18 sized big globes out of these and keep them covered.
Ricotta Cheese stuffed Parathas - Whole wheat flatbreads stuffed with cheese , potatoes and spices!
Ricotta Cheese stuffed Parathas – Whole wheat flatbreads stuffed with cheese , potatoes and spices!

 

Making the stuffed Parathas:

  • Roll out the dough globe ( by dipping it into the flour if required . Usually dusting the surface of the workspace does the trick ) to a about 5 inches in size or so.
  • Place the smaller globe of stuffing mix in it and cover it . The idea is to tent it beautifully and seams need to be overlapping .
  • Roll it out gently to get a nice big sized disc of about 10-12 inches of size.
  • Heat a flat griddle, and shallow fry it with a tsp of oil on both sides.
  • Serve the sizzling hot brown flat bread stuffed with yummy goodness of cheese, potatoes and spices with a dollop of butter, a side of yoghurt and some delish mixed veg pickle.
  • Pack on the yummy power!
Ricotta Cheese stuffed Parathas - Whole wheat flatbreads stuffed with cheese , potatoes and spices!
Ricotta Cheese stuffed Parathas – Whole wheat flatbreads stuffed with cheese , potatoes and spices!

Moong Dal Stuffed Paratha ( Flat breads stuffed with awesome spiced Moong Dal mélange)

Of Ninjas, Parathas and More..

A3 ( my youngest) can be a bouncy ball of energy! Do imagine this wiry 6 year old with enough spunk to get you grinning through the day, devoted to his older brother and coddled by his sister. This little tyke can keep himself entertained through the day without much . When he did turn 6, my neighbor and awesome friend, SP dropped in to wish him and presented him with his much coveted TMT wares. That’s it guys, we struck gold ! Which also means we were subjected to the glory of the teenage mutant ninja turtles morning, noon and night.. For a short time, atleast!

Well, we rediscovered it a few weeks later and A3 was in his full on glory. So mommy dearest, decided to make protein loaded dinner to fuel up the imaginations some more..

Protein power for the little one
Protein power for the little one

Moong Dal Stuffed Paratha ( Flat breads stuffed with awesome spiced Moong Dal mélange)

Prep time : 35 min  – 50 min            Cooking time : 30- 45 min          Serves : 4-6

Ingredients:

For the Stuffing:

  • Skinned / yellow Moong dal : 1/2 cup
  • Whole green Moong dal : 2/3 cup
  • Potato : 1
  • Grated ginger : 1/2 tsp
  • Turmeric : 1/2 tsp
  • Salt : 1/2 tsp
  • Green chillies or chilli powder : Added to taste and spice level
  • Coriander – Jeera powder : 1 tsp
  • Garam masala powder (Optional) : 1 tsp.

For the Dough:

  • Whole wheat flour: 3 cups
  • Ajwain : 1 tsp.
  • Turmeric powder / haldi : 1/2 tsp
  • Salt : 1/2 tsp.
  • Oil : 1-2 Tsp.
  • Very warm water : 1 cup + as required

Prep work :

For the stuffing:

  • Boil or pressure cook the dals and the potato.
  • Mash them all together with the spices and make 12-14 round big lemon sized balls/globes out of these.

For the Dough:

  • Knead the flour to get a nice soft pliable dough. Oil the surface of the dough and rest it for atleast an hour.
  • Make about 12-14 sized big globes out of these and keep them covered.

Making the stuffed parathas:

  • Roll out the dough globe ( by dipping it into the flour if required . Usually dusting the surface of the workspace does the trick ) to  about 5 inches in diameter or so.
Delicious stuffing
Delicious stuffing
  • Place the smaller globe of stuffing mix in it and cover it . The idea is to tent it beautifully and seams need to be overlapping .
  • Roll it out gently to get a nice big sized disc of about 10-12 inches of size. Make sure the stuffing does not split out the sides 🙂
On the griddle !
On the griddle !
  • Heat a flat griddle, and shallow fry it with a tsp of oil on both sides.
Cooking away!
Cooking away!
  • Serve the sizzling hot brown flat bread stuffed with yummy goodness of lentils with a dollop of butter, a side of yoghurt and some delish tomato pickle.

Pack on the protein power!

Waiting to be devored!
Waiting to be devored!
[yumprint-recipe id=’22’]