- Refined flour (maida) 2 cups
- Salt to taste
- Soda bicarbonate 1/4 teaspoon
- Yogurt 2 tablespoons
- Milk 2 tablespoons
- Oil 3 tablespoons
- Potatoes 2 medium
- Onion 1/2 medium
- Green chillies 2
- Fresh coriander leaves 1/4 bunch
- Fresh mint leaves 8-10
- Pomegranate seeds (anardana) 1 teaspoon
- Red chilli powder 1/2 tablespoon
- Cumin powder 1 tablespoon
- Onion seeds (kalonji) 3/4 teaspoon
- Butter 2 tablespoons
METHOD:Sieve refined flour with salt and bicarbonate of soda. Gradually mix in yogurt and milk. Add enough water to make dough soft and smooth. Cover with a wet cloth and the dough rest for ten minutes. Add two tablespoons of oil and knead the dough well.Divide the dough into six to eight equal parts 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 pepper. Clean, wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and grinding a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green chilies, pomegranate seeds powder, red chili powder, cumin powder and salt to taste. Divide potato mixture into six to eight equal portions and keep aside. To flatten a portion of dough, place a portion of potato mixture in center and fold dough into a ball. Place stuffed dough on a lightly floured surface and roll gently into a disc of four to five inches diametre. Brush lightly with oil, sprinkle kalonji on surface and press with your palm. Preheat oven to 220 C on a greased baking and 220 C for about six to eight minutes in preheated oven Place on tray and bake kulchas. Kulchas brush with butter and serve immediately hot.
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