ALOO ANARDANA KULCHA

ALOO ANARDANA KULCHA

Ingredients

Refined flour (maida) 2 cups  Potatoes, boiled and grated 2 medium

 Pomegranate seeds (anardana), roasted, coarsely powdered 1 teaspoon 

Soda bicarbonate ¼ teaspoon 

Salt to taste 

Yogurt 2 tablespoons

 Milk 2 tablespoons

 Olive oil 4 tablespoons 

Onion, chopped ½ medium 

Fresh coriander leaves, chopped ¼ cup 

Fresh mint leaves, chopped 8-10 

  Green chillies, chopped 2 

  Red chilli powder ½ tablespoon

Roasted cumin powder 1 tablespoon

  Onion seeds (kalonji) ¾ teaspoon  

Extra virgin olive oil 2 tablespoons

Method

1.Sift refined flour with soda bicarbonate and salt into a bowl. Gradually mix in the yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. 

2.Add two tablespoons of olive oil and knead the dough well. Cover it once again and set aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.

 3.Preheat the oven to 220degC/ 425degF/Gas Mark 7. Grease a baking tray with a little olive oil.

 4.Mix potatoes, onion, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, roasted cumin powder and salt to taste. 

5.Divide the potato mixture into six to eight equal portions and set aside.

 6.Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball. 

7.Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with a little of the remaining olive oil, sprinkle onion seeds on the surface and press with your palm. Similarly make the remaining kulchas.

8.Place them on the greased baking tray and bake in a preheated oven for about six to eight minutes. 

9.Brush the hot kulchas with extra virgin olive oil and serve immediately.