Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft an smooth dough. Cover with a wet cloth and rest the dough for ten minutes.
Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.
Wash, boil, cool, peel and grate potatoes. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves and mint leaves.
Dry roast pomegranate seeds and grind to a coarse powder.
Mix potatoes, onion, coriander leaves, mint leaves, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste.
Divide potato mixture into six to eight equal portions and keep aside.
Flatten a portion of dough, place a portion of potato mixture in the centre and fold the dough over to form a ball.
Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm.
Preheat oven to 220o C.
Place kulchas on a greased baking try and bake in a preheated oven at 220o C for about six to eight minutes.
Brush the hot kulchas with butter and serve immediately.
Chef\'s Tip
Traditionally this kulcha is cooked in the tandoor. This was one of the best selling items in the restaurant in New Zealand (where I had worked in the initial stages of my career) and surprisingly not as an accompaniment but as a starter ! |
