Hello my lovelies, a very belated Ramadan Kareem from my side to you all, hope this month brings happiness and good wealth and of course not to forget the acceptance of our prayers in the home of Allah.

I know am there is no time for me to be regular as iftaar parties have already begun at my side or rather in our family houses. so hence i didn't get time to post regularly but Inshallah post Ramadan i promise ill be active :). Anyways am back now with my second post though.

Here i am sharing a recipe of Aloo Kulchaa (potatoes stuffed bread). I never ate kulchaa in my life so, one day before ramadan my cousin sister said tureen lets make a kulchaa which she ate in some hotel while holidaying in Delhi. I told her i never ate Kulchaa or never even heard about it, so she explained that kulchaa that she ate was thick layer of bread which was stuffed with potatoes more like a paratha but thicker than that.

so hence i grabbed the opportunity to try a new dish, just by the explanation, originally kulchaa is baked in a clay oven or tandoor, which when i researched later i came to know but at that time we didn't have any clay oven so we made it on normal tawa or flat pan.

so here goes the recipe :

Ingredients:-
Masala:-
2 large potatoes boiled and mashed
2 medium onions
1 tsp chili powder diced finely
1 tsp chaat masala powder
1 tsp corriander
1/4th tsp tumeric powder
1 tsp garam masala powder
1/2 tsp salt
1 tbsp lemon juice

Kulchaa:-

2 cups indian wheat flour/ aata
1 cup all purpose flour/maida
2 cups luke warm water
2tsp oil
mix and knead above ingredients to form a firm but soft paliable dough.


Method:-

Mix all the Masala ingredients and set aside

make two balls out of the dough and roll it like roti but make sure it is thick, roll the first one and keep aside. roll the second one of the same size, fill it with Masala  in the center and cover with the other thick roti that u rolled. Make sure u press the ends securely other wise all the Masala will come out.

heat  flat pan or tawa on low flame while you are rolling the rotis, add a tablespoon of butter and fry the kulchaa. Make sure you just add a small amount of butter enough to fry it. when done from one side flip and fry from second side make sure its light brown in color.

take off from heat and serve with your favourite dip, yoghurt or chutneys. Recipe of chutney below.....


Chutney:-
Imli ki chutney/ spicy and sour tamarind chutney.
Ingredients:-

Handfull of tamarind
Handfull of mint leaves
1 tbsp ground cumin powder
1 tsp salt
7 to 8 roasted dry chillies
water

Method :-

Strain the liquid from pulp and blend all ingredients together. to form a thick paste. store in glass jar. it keeps fresh for a week. make sure you serve it  with clean dry spoon whenever needed and yes no steel spoons to be used or vessels to be used to serve or store.

P.S...first its not original version of Kulchaa hence i made it up by my mind as the explanation given to me by my cousin sister.
secondly if you dont know how to roll out a roti or knead a dough. you can get ready made paratha's as it serves the same purpose and its much more easier for people who dont want to go through the hassle of kneading and making roti's. All you have to do is take two paratha's and follow the same step of filling the Masala. Happy Cooking :D