Aloo Anardana Kulcha Kulcha stuffed with mashed potatoes and dried pomegranate seeds This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Nov 2014 in Recipes Course New Update Main Ingredients Refined flour (maida), Salt Cuisine Punjabi Course Breads Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Aloo Anardana Kulcha 3 cups Refined flour (maida) to taste Salt 1 teaspoon Sugar 1 teaspoon Baking powder 1 cup Milk to serve Butter 3 large Potatoes boiled, peeled and mashed 4 Green chillies chopped 1 teaspoon Pomegranate seeds (anardana) crushed to taste Salt 1 1/2 teaspoons Red chilli powder 1 1/2 teaspoons Chaat masala Method Preheat oven to 200°C. Mix maida, salt, sugar, baking powder in a bowl, add milk and sufficient water and knead into a soft dough. Cover with damp cloth an set aside for 30-40 minutes. Mix potatoes, green chillies, pomegranate seeds, salt, red chilli powder, chaat masala and mix well. Divide dough into equal portions, stuff each with potato mixture and roll into balls. Place each on work top and press with fingers to ensure that the potato mixture spreads evenly. Further dust with a little dry flour and roll out into slightly thick kulchas. Place them on baking tray lined with silicon sheet and bake for 7-8 minutes or till golden and crisp. Brush with a little butter and serve hot. Nutrition Info Calories 664.75 Carbohydrates 86.75 Protein 13.72 Fat 28.07 Other Fiber 0.52 #Baking powder #Butter #Chaat masala #Green chillies #Milk #Pomegranate seeds (anardana) #Potatoes #Red chilli powder #Refined flour (maida) #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article