Try out this spicy and soft Potato filling bread, famous in Dhabas and restaurants. The spicy flavour of carom seeds and ginger separates it from regular Aaloo parathas. I have tried both Baking and pan cooking options and both turned out great. Because of its spicy flavor, this goes very well with cooling dip.
2 Big boiled potatoes
3 teaspoons Salt
4 chopped green chilies
2 tablespoon of ginger grated
1 teaspoon dry mango powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 cup finely chopped cilantro
1 teaspoon carom seeds
Carom seeds and dried or fresh chopped cilantro for rolling
and oil for greasing
Process: Mix all ingredients together and gradually add lukewarm water, kneading into a soft dough. Cover with a wet cloth and keep aside for 15 minutes. (The yeast I used was rapid rise yeast which can be directly used in flour but if you are using dry yeast then first dissolve it in warm water with sugar and keep aside for 5 minutes).
Mix all the ingredients for the filling together. Take equal portions of dough (double the size of Naan or chapati) and dust little flour. Roll it to the size of your palm and add a thick filling of the potatoes. Close all the ends properly and gently press it. Roll it out making sure the kulcha is thick enough. Sprinkle little water, carom seeds, cilantro and roll the kulcha gently letting them stick on it.
Wet one side of the kulcha with water and place the wet side on the pan, once you see bubbles on the top, put some oil and flip it, cook till golden brown.
This entire cooking has to done on medium heat or flame.
(If you have a gas stove then after the wet side is cooked, just turn the pan with the kulcha over the flame, remove quickly and spread some oil on it. )
For Oven option: Preheat the oven on 350F. Grease the tray with little oil and place 3 kulchas at a time on the tray. Bake for 5 minutes and then flip other side and bake another 3 minutes. Broil the same part for 30 seconds and turn off the oven. Remove the tray and repeat the same procedure with other Kulchas. Serve with avocado dip.
Note: Adjust the temperature of your oven depending on the intensity of heat it generates. The temperature should be in between 300-400F.