For this month's Indian Cooking Challenge (ICC), Valli wanted us to make an Indian bread, Amritsari Aloo Kulcha. After the April mega marathon where explored the dishes from all the Indian states, I've decided not to skip any ICC editions because it is a good opportunity to learn regional dishes from different parts of India. Also Valli always makes it a point to challenge us to try dishes that are unique and tries to get authentic recipes of the same.
This month's challenge fit right into our meal plan. While my in-laws were here we ate rotis at least 3~4 times a week, so these stuffed parathas fit right in. If it's just us, I make rotis may be once a week, since my husband travels almost weekly.
These parathas are very much like aloo paratha (potato stuffed bread), but the bread is kulcha dough made using baking soda and yogurt. Parathas turned out thick, soft and delicious.
For the Dough:
All purpose flour - 1cup
Wholewheat flour - 1cup
Baking soda - ½tsp
Salt - to taste
Oil - 3tbsp
Yogurt - ¼cup
Warm Milk - ¼cup
For the Filling:
Potato - 2 medium, boiled and mashed
Green Chilies - 1, finely chopped
Onion - 1 small, finely chopped
Red chili powder - ½tsp
Ground Cumin - ½tsp
Chat Masala - ¼tsp
Cilantro - 1tbsp, finely chopped
- Prepare the Bread dough: Combine all the ingredients for the dough. Add enough warm water and knead the dough into a smooth & soft dough. Cover and set aside to rise for 1~2 hours.
- Make the Filling: Combine all the ingredients for the filling in a mixing bowl. Divide it into 8~10 equal portions.
- Make the Parathas: Divide the dough into 8~10 equal portions. Roll out the dough into a 3" round circle. Place the filling in the center and pull the dough to cover the filling from all sides. Press the dough down and then roll it out into a 6" thick paratha.
- Cook the paratha on a hot tawa/ griddle until dark spots form on both sides. Brush with melted butter, if desired, and enjoy them hot.