Name: Stuffed Methi Aloo Kulche recipe by Antara Navin at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 3
Ingredients: 2 cups whole wheat flour; 2 cups all purpose flour or maida; 1 tbsp Active dry yeast; 2 tsp sugar; 1 tsp Flour; 1 tsp Salt; Oil – 1 tablespoon; Cumin seeds – ½ teaspoon; Green chili – 1, chopped finely; Ginger garlic paste 1 tbsp; Red chili powder – 1 teaspoon; Anardana powder (dried pomegranate powder) – ½ teaspoon; Salt – to taste; Potato -1 or 2 depending on size washed, boiled, peeled and mashed (around 1 1/3 cups); Fenugreek leaves – 1 cups, plucked, measured, washed and chopped; Coriander leaves : 1/2 cup

Instructions

Add 1 tbsp dry active yeast, 1 tsp sugar and 1 tsp of flour. Pour 1/4 cup warm water. I generally microwave the water for around 40 seconds at high pressure.
Leave the mixture in a warm environment (about 10 minutes), till it forms the foam. The yeast is now ready.
Take 2 cup whole wheat flour and 2 cup all purpose flour or maida. You can also use only maida. Add 1 tsp salt and sugar into it. Whisk the mixture so that there are no lumps.
Take 1 cup of milk . Add the yeast mixture into flour mixture and knead it into a smooth dough with the milk.
Add 1 tsp of oil and knead with your fingers into a smooth dough
Divide the dough into 2 halves. Leave each dough in a air tigfht container about 1 hour. The dough will rise to double. Now knead it again lightly and leave it for another 20 minutes.
Make sure that the dough rises to double before you proceed to make the kulche. You may leave the dough for more time to rise.
The dough is now ready to be used.
Soak fenugreek leaves(methi leaves) in the water for 30 minutes. So all the dirt will settle down at the bottom and leaves will float on top.
Now using your hand take the leaves part gently without disturbing the water and dirt at the bottom. Lightly squeeze out the water. Then chop the methi leaves.
Wash and clean the cilantro leaves and chop it.
In a pan, add 2 tsp oil. Add hing and cumin seeds. When the seeds stop to crackle, add green chillies and ginger paste. Saute for 2 minutes till the raw smell of the ginger goes away.
Add the methi leaves and then add anardana powder, red chilli powder and salt to taste. Saute for 5-7 minutes on medium flame.
Now add the mashed potates and saute for another 5-7 minutes on medium flame.
After the methi aloo start to come together from the pan, turn off the gas. I generally saute the methi aloo to ensure that there is no moisture in the filling mixture.
Now add the chopped coriander to the mixture and divide it into equal medium size balls.
Take one dough and make medium balls from It. Let it rest for 10 minutes.
Roll each ball into a small circular shape chappati on a lightly floured surface using a rolling pin. Add the filling mixture ball in the center. Bring all the sided of the chappati together and twist it and seal it so that it form a ball.
Let it rest for 10 minutes.
Now roll the stuffed ball into circular shape on a lightly floured surface using a rolling pin.
Sprinkle some chilly powder over it . Put it on a heated tava . Cook lightly one side till you see small bubbles rising on surface.
Turn the other side. Let it cook for 20-30 seconds. Drizzle oil over it and flip it. Drizzle oil on the other side and again flip it.
Flip it once or twice more till the kulcha is cooked and you get the golden brown spots .
Take out on a kitchen towel or kitchen paper towel.
Serve it hot with masala raita or curry or green chutney.

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