Anardana kulcha is a typical north Indian delicacy. Eating chapatti with curry and dal, day and night, becomes a little boring. Try making these chatpatee kulchas, with aloo and anardana stuffing, to give your daily meals a twist of taste. You can also cook the kulchas and naans on the stove tops if you don’t have an oven or a tandoor.
Cooking Time : 30 mins
Preparation time: 20 mins
Serves : 4
- Sugar 1 tsp
- Maida 3 cups
- Milk 1 cup
- Baking powder 1tsp
- Butter to serve
- Red chilli powder 2 tsp
- Potatoes (boiled and mashed) 3 large
- Pomegranate seeds (anardana) powdered 1tsp
- Green chillies (chopped) 4
- Chaat masala 2 tsp
- Preheat the oven at 200 degree C. Combine salt, maida, sugar and baking powder in a bowl. Add in milk and water to combine the mixture into a soft dough.
- keep the dough aside for 30 minutes by covering it with a wet cloth. Add in potatoes, pomegranate seeds, green chillies, red chilli powder, chaat masala powder and salt.
- Make equal portions of the dough and stuff the balls with potato mixture. Roll into small balls with your palms. Place each ball on your palms and press them slightly, to give it an even shape from all sides.
- Now, dust a little amount of flour, to roll the balls. Roll out into thick kulchas.
- Lay the kulchas on a baking tray and bake them for 6-7 minutes till they are crisp and golden.
- Now, brush the kulchas with a generous amount of butter on top.
- Serve hot.
- You can add in some more spices according to your taste.
- You can add in chopped vegetables, to make a vegetable kulcha.