Aloo kulcha with chole masala

Aloo kulcha is a popular street food in the northern parts of india. Unlike parathas, kulchas are prepared using all purpose flour and hence are much softer. Curd and baking soda are also used to give it a soft and fluffy texture. These aloo kulchas are best served with a side of Chole Masala.

ALOO KULCHA

 INGREDIENTS

For The dough

3 Cups Maida

250gm Yoghurt

1/2 tsp Baking Soda

1 tsp Cumin Seeds

1/2 tsp Salt

1 tsp sugar

2 tbs Oil/ Ghee 

Milk/ water As Required to Knead the Dough 

For The Filling

2 Large Potatoes, Boiled And Peeled

1 Medium Sized Onion, Finely Chopped

1 Green Chilly, Finely Chopped

1" Ginger, Finely Chopped

1/2 tsp Chilly Powder

1/4 tsp Turmeric Powder

1/2 tsp Chat Masala 

1/2 tsp Garam Masala Powder

Juice Of Half A Lime

Salt to Taste

2 tbs Chopped Coriander Leaves

               POTATO FILLING FOR THE KULCHA

            REST THE DOUGH FOR 15-20 MINUTES

METHOD

• Combine all the ingredients for the dough in a large plate or a flat bottom vessel. Knead a soft dough using water/ milk as required.
• Let the dough rest for 15-20 minutes.
• To prepare the filling for the kulchas, mash the boiled potatoes and combine it with the rest of the ingredients for the filling. 
• Check for spice and salt. Season accordingly.
• Divide the filling and the dough equally and form balls.
• Flatten the dough ball using your fingers and place the filling in the centre.
• Bring the sides together and pinch them at the centre.
• Sprinkle some flour and roll it into a circle.
• Fry on a hot iron skillet using oil or ghee.

CHOLE MASALA

INGREDIENTS

1 Cup Chickpeas, Soaked Overnight 

1/4 tsp Baking Soda

1 Large Onion, Finely Chopped

2 Medium Tomatoes , Chopped 

1 tbs Ginger Garlic Paste

3 tbs Tomato Paste

1 tbs Kasuri Methi

2 tbs Chopped Coriander Leaves 

1 tsp Cumin Seeds

1 tsp Fennel Seeds 

1" Cinnamon Stick 

2-3 Cardamom Pods

1 tsp Corriander Powder

1/2 tsp Cumin Powder

1 tsp Chilly Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala Powder 

1/2 tsp Dry Mango Powder 

3-4 tbs Oil

Salt to Taste

METHOD

• Pressure cook the soaked chickpeas along with baking soda and sufficient water, for about 8 whistles.
• Cool and drain the water from the chickpeas. Wash with fresh water and set aside.
• In the same pressure cooker heat oil and add the cinnamon stick, cardamom, cumin and fennel seeds. 
•  Once the cumin starts to crackle, add the onions and fry till lightly browned. 
• Add the ginger garlic paste and fry till the raw smell is gone.
• Next add in the tomatoes and tomato paste.
• Cook till tomatoes are soft.
• Add in the all the dry powders and give it a good mix.
• Next add in the boiled chickpeas along with 1-2 cups of water.
• Bring to a boil and add Kasuri Methi and salt to taste.
• Close the lid and pressure cook for 2-3 whistles.
• Once the cooker has cooled, open the lid.
• If the gravy is too thin, thicken it on high flame for about 15 minutes.
• Garnish with chopped coriander leaves.