>> Monday, September 17, 2012
Aloo Anardana Kulcha
Stuffed Onion Kulchas
Preparation Time: 15 mins
Resting Time : 1 hour min
Making time : 3 -4 mins per piece
Makes : 15 - 18 kulchas
For the Kulchas outer layer
Maida / All purpose flour - 4 cups
Baking powder - 3/4 tsp
Baking Soda - 1/2 tsp
Sugar - 1 tsp
Salt to taste
Curds / Yogurt - 3/4 cup
Ghee - 2 tsp
Milk - 1 cup appr.
Oil - 2 tsp
For the Filling:
Onion, julinnes - 1 large
Ajwain - 1/4 tsp
Cumin - 1/4 tsp
Salt to taste
Red chili powder - 3/4 tsp
Oil - 1 tsp
How to make the Outer layer for the Kulchas:
In a wide bowl, sift the flour with soda, baking powder, salt. Gradually mix in the curds, ghee. Rub well. Then slowly add the milk and knead to a soft dough. Cover with a a damp cloth and rest the dough for 30 minutes.
Beat down again, mix in a tsp of oil and cover again. Let it rest for 30 mins more.
Divide the dough into six to eight equal portions and form them into smooth balls.
For making the Stuffing:
Heat a non stick pan with oil, saute the onions along with the other ingredients till the onions are soft. Remove and cool
Making the Kulchas
Flatten a portion of dough, place a portion of the onion mix in the centre and fold the edges over to form a ball.
Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter.
Similarly make the remaining kulchas.
Place the kulchas on hot tawa, cook on both sides.
If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes.
Brush the hot kulchas with oil and serve immediately.
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