Aloo Kulcha | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to use and more accessible.

Take flour in a bowl, add salt, baking powder, baking soda and sugar. Add 1¾ tbsps melted ghee and mix well.

Add yogurt and milk, mix well. Add ½ cup water and knead into a soft dough. Apply remaining ghee over the dough. Cover with a damp muslin cloth and set aside for 30-40 minutes.

Dry roast the coriander seeds and cumin seeds in a small non-stick pan for 1-2 minutes. Transfer into a mortar and coarsely crush it with a pestle.

Take potatoes in another bowl, add 2 tsps of the coriander-cumin mixture, red chilli powder, ginger, dried mango powder, dried pomegranate powder, black salt, salt, green chillies, coriander and onions. Mix well.

Divide the dough into equal portions and drizzle some oil. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Heat an iron tawa.

Take a portion of the dough and stuff it with a portion of the potato mixture. Set aside for 5 minutes.

Sprinkle salt water on the hot tawa.

Dust some flour on the worktop, place the stuffed dough over it and lightly flatten it with the help of your fingers. Roll it gently with a rolling pin into a disc.

Apply water on one side of the disc and sprinkle coriander leaves, along with some of the remaining coriander-cumin mixture.

Apply water on the other side as well and place it on the hot tawa with the coriander side facing up. Cook for 1 minute and then flip the tawa and cook the other side over the direct flame for another minute.

Remove the khulcha on a plate and spread butter on top.

Serve hot with chole and onion tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens