Misty Mountain Kulcha
Whip up a batch of Misty Mountain Kulcha. This easy Indian flatbread comes out soft and fluffy, great for scooping up curries or eating all by itself.
Ingredients
- 2 cups whole wheat flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup plain yogurt
- 0.75 cup warm water
- 1 tablespoon olive oil
- 2 medium potatoes
- 100 grams paneer
- 0.5 large onion
- 1 green chili
- 1 tablespoon fresh ginger
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon garam masala
- 0.5 teaspoon dry mango powder (amchur)
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons butter
- 1 tablespoon nigella seeds (kalonji)
Instructions
- To prepare the dough, in a large mixing bowl, combine 2 cups whole wheat flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Mix these dry ingredients together thoroughly.
- Add 0.25 cup plain yogurt and 1 tablespoon olive oil to the dry ingredients. Gradually add 0.75 cup warm water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until it is smooth. Cover the bowl with a clean kitchen towel and let it rest for at least 30 minutes at room temperature.
- While the dough rests, prepare the filling. Wash 2 medium potatoes thoroughly. Place them in a pot, cover with water, and boil them until they are tender when pierced with a fork, approximately 15-20 minutes. Once boiled, drain the potatoes, let them cool slightly, then peel and mash them completely. Crumble 100 grams paneer and set it aside.
- Finely dice 0.5 large onion. Finely chop 1 green chili. Grate 1 tablespoon fresh ginger. Add the mashed potatoes, crumbled paneer, diced onion, chopped green chili, and grated ginger to a large bowl.
- Add 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon garam masala, 0.5 teaspoon dry mango powder, and 0.5 teaspoon salt to the potato and paneer mixture. Mix everything thoroughly until all the spices are evenly incorporated.
- Finely chop 2 tablespoons fresh cilantro leaves and add them to the filling mixture. Mix well. Divide the filling into 4 equal portions and shape them into small, flat patties.
- Divide the rested dough into 4 equal portions. Take one dough portion and roll it out into a small circle, about 4 inches in diameter. Place one filling patty in the center of the rolled-out dough.
- Bring the edges of the dough together over the filling, sealing it tightly to form a ball. Gently flatten the ball. Sprinkle a few nigella seeds on top of the flattened ball. Repeat for the remaining dough and filling portions.
- Lightly dust your work surface with flour and gently roll out each stuffed dough ball into an oval or round kulcha, approximately 6-7 inches in diameter and about 0.25 inch thick. Be careful not to let the filling break through the dough.
- Heat a non-stick griddle or heavy-bottomed pan over medium heat. Once hot, place one rolled kulcha onto the griddle. Cook for about 2-3 minutes until small bubbles appear on the surface.
- Flip the kulcha and cook on the other side for another 2-3 minutes until golden brown spots appear. Apply 0.5 tablespoon butter on both sides of the kulcha while it cooks to help it crisp up and turn golden. Cook all kulchas in the same manner.
- Once cooked, transfer the kulchas to a serving plate. Garnish with an additional sprinkle of 1 tablespoon fresh cilantro leaves (if desired) and serve immediately with your favorite curry or yogurt.