Amritsari Aloo Kulcha (Potato Stuffed Indian Bread) for ICC

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. 

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Paneer Stuffed Kulcha

Today's stuffed bread in a restaurant style "Paneer stuffed Kulcha". Kulchas are leavened with baking powder and baking soda. All purpose flour or maida is usually used to make these flatbreads, but I had half a bag of spelt flour in the fridge that is begging to be used, so I used a combination of spelt flour and all-purpose flour to make my kulchas.

Kulchas can be made either on the stove top or in the oven. Today I made them under the broiler. One thing I learnt when using the oven is that you cannot take your eye off of the oven even for a single minute. Kulchas go from perfect to burnt in matter of seconds.

 

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Onion Kulcha made with Sourdough

The minute I read Valli's description of "Bread Baking" on BM# 15 announcement, I knew I have to make an Indian bread for the marathon. So after 2 days of Western breads I have this very Indian Kulcha that is baked in the oven. 

Recipe is adapted from Raghavan Iyer's "660 Curries" cookbook. I actually made a lot of changes to the original recipe -- I used some sourdough starter as I was feeding my starter that day and used the cast off to make these kulchas. I added chapati flour (atta) along with all-purpose flour (original recipe used only all-purpose flour). Also original recipe used buttermilk, but since my starter is one a slightly watery side,  I used thick greek yogurt instead. 

The key to soft and pliable kulchas is to roll them slightly thick and bake them for just 3-4 minutes.

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Kulchas

Its the 6th day of the Blogging Marathon and I definitely had a blast making these delicious Indian breads. I also started thinking why I avoid making rotis and I think I can't when I CAN make decent Indian breads. After a lot of thinking, I decided that I don't like making individual portions of anything, I prefer mass production. I don't like making samosas, laddoos or puris, but I love cooking dishes that can feed 4 people without much fuss. That explains why I prefer making a loaf of bread than make 12 rotis for dinner.

Hopefully after this marathon, I can get over my denial and make Indian breads more often. For today's Indian bread, I made the most frequently asked roti in restaurants, Kulchas. Kulchas are leavened flat-bread made with flour, yogurt, baking powder, baking soda and egg. The leavening principle of kulcha is similar to bhaturas and American buttermilk biscuits. The lactic acid in yogurt reacts with baking soda to make the dough light and rise. The baking powder helps continue the leavening during the cooking. Protein in the egg strengthens the structure of the leavening.

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