Masala Aloo Kulcha + Tamatar ki Chutney

Ingredients list for Masala Aloo Kulcha + Tamatar ki Chutney

• 1 cup Whole wheat flour (atta)
• 1/2 cup Refined flour (maida)
• 1 teaspoon Carom seeds (ajwain)
• to taste Salt
• 2 1/2 tbsp as required Sunflower oil
• Filling
• 2 medium Potatoes , boiled and peeled
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger , finely chopped
• 2-3 Green chillies , finely chopped
• 1 teaspoon Red chilli powder
• 1 teaspoon Dried mango powder (amchur)
• 1 medium Onion , finely chopped
• 1 tablespoon Fresh coriander leaves , finely chopped
• 1 tablespoon Fresh mint leaves , finely chopped
• 1 teaspoon Garam masala powder
• 1 tablespoon Sunflower oil
• Tamatar ki chutney
• 2 medium Tomatoes (tamatar) , finely chopped
• 3 tablespoons Tomato ketchup
• 1 teaspoon Red chilli powder
• 1 teaspoon Dried mango powder (amchur)
• 1 teaspoon Chaat masala
• 1/2 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves , finely chopped
• 2 teaspoons Sugar

Method

1. Mix together wheat flour, refined flour, carom seeds, salt and 2 tbsps Fortune Sunflower Oil in a parat. Add water as required and knead a soft dough. Add remaining sunflower oil, knead and set aside.
2. To make the filling, dry roast coriander seeds and cumin seeds in a non-stick pan till fragrant. Cool slightly and transfer into a mortar, crush with pestle to a coarse powder and transfer into a bowl.
3. Add ginger, green chillies, red chilli powder, dried mango powder, onion, coriander leaves, mint leaves, potatoes and garam masala powder. Mash and mix well. Add sunflower oil and mix again.
4. To make the tamatar ki chutney, take tomatoes in a bowl, add tomato ketchup, red chilli powder, dried mango powder, chaat masala, lemon juice, coriander leaves and sugar and mix well.
5. Place an aluminium kadai upside down on heat.
6. Divide the dough into equal portions and brush with some Fortune Sunflower Oil. Stuff each with a portion of the filling and shape into balls.
7. Dust the worktop with some refined and sprinkle some coriander leaves on it. Place the stuffed balls on it and flatten them into discs.
8. Apply some sunflower oil on the inverted kadai, place the kulchas, one at a time on it and cook, basting with sunflower oil, till fully done..
9. Place them on a serving platter and serve hot with tamatar ki chutney.