How to Make Indian Aloo Anardana Kulcha Asian Cooking Recipe Cuisine

India Aloo Anardana Kulcha

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 3-4 Servings

2 cups (240 grams) maida (refined flour) or pastry flour

¾ teaspoon table salt

¼ teaspoon baking soda

2 tablespoons plain yogurt

2 tablespoons milk

3 tablespoons vegetable oil

1 teaspoon anardana (dried pomegranate seeds)

2 medium potatoes, boiled, peeled, and grated

½ medium onion, diced

¼ medium bunch fresh cilantro leaves, finely chopped

8 to 10 fresh mint leaves, finely chopped

2 green chiles, stemmed and minced

½ tablespoon red chile powder

½ tablespoon ground roasted cumin

¾ teaspoon kalonji (nigella)

2 tablespoons butter

Directions:

Sift the maida, ½ teaspoon of the salt, and the baking soda into a large bowl. Gradually add the yogurt and milk, and stir well. Add ½ cup (100 ml) water and knead to make a soft and smooth dough. Cover with a wet cloth and let rest for 10 minutes.

Add 2 tablespoons of the oil and knead the dough well. Cover and set aside for at least 1 and up to 3 hours.

Divide the dough into 8 equal portions and shape them into smooth balls.

 Heat a nonstick sauté pan over medium heat. Add the anardana and dry-roast them for 2 minutes. Cool and grind to a coarse powder in a spice grinder.

In a large bowl, combine the potatoes, onion, cilantro, mint, green chiles, anardana, chile powder, cumin, and the remaining ¼ teaspoon salt. Divide the potato mixture into 8 equal portions and set aside.

Flatten a portion of dough, place a portion of the potato mixture in the center, and fold the dough over to form a ball. Place the stuffed dough on a lightly floured work surface and roll gently into a 4- to 5-inch (10- to 12½-cm) round. Brush lightly with oil, sprinkle kalonji on the surface, and press with your palm.

Place a nonstick tawa (griddle) over medium heat. Let it heat for 2 minutes, then place a dough round on it and cook until the underside has light golden specks. Flip over and cook until the second side has light golden specks.


Brush the hot kulchas with butter and serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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