This is an Indian flatbread made of all purpose flour and stuffed with boiled and mashed potatoes and pomegranate seeds. The recipe is fairly easy to follow and yields perfect results.
There are endless possibilities for the stuffing, ranging from onion to cheese, cilantro, mint and spices. In a restaurant, these are generally made in an oven/tandoor, but I have made this in a frying pan, and it was equally good. Kulchas are generally served with gravy/curry and raita (yogurt dish).
2 cups all-purpose flour
¼ tsp baking soda
1 tbsp yeast
½ cup butter at room temp
2 tbsp milk and 2 tbsp yogurt for kneading
2 boiled potatoes, grated /mashed
1 onion chopped
4 green chillies chopped
1 cup cilantro/mint leaves chopped
1 tsp cumin seeds
½ tsp chilli flakes
½ tsp salt
½ tsp kalonji seeds/onion seeds
2 tbsp dried pomegranate seeds powder (seeds are roasted and ground)
I chose to use fresh pomegranate seeds instead, just to add a dash of color and texture.
In a bowl, mix together flour, salt, yeast, butter and baking soda.
Knead into smooth dough with milk/yogurt.
Keep aside for 2 hours.
Mix together potatoes, pomegranate seeds, onion, cilantro, mint, cumin seeds, chilli flakes and salt.
Divide the dough and stuffing into 8 equal parts.
Roll out the dough and fill in the mixture. Seal the edges (exactly how you make a stuffed paratha) . Keep aside for 30 minutes.
Using some dry flour/ oil, roll out the kulchas to a round, not very thin though. Sprinkle some onion seeds on top, and cook on stove top in a pan/ griddle for about 3 to 4 minutes over medium flame. Should you have any difficulty while rolling, place the dough to be rolled in between 2 sandwich bags, lightly oiled. You will be able to roll easily, without anything sticking to your rolling-pin.
Spread with butter and serve warm.
(Inspired by Chef Harpal Singh)