Aloo Kulcha – 6 pieces

Bread with potato filling

For the dough:

200 gm chapathi flour

¼ tsp salt

About 150 ml water

• In a large bowl mix together all the doug ingredients. Add enough water to make a soft yet firm dough. Cover and keep aside.

 For the filling:

150 gm floury potato

1tsp salt

½ tsp cumin seeds

½ tsp mango powder (or1 tsp juice of a lemon)

1 green chili (or ¼ tsp chili powder)

½ tsp fennel powder

2 tbsp coriander leaves

Oil for roasting

• Cook the potatoes, grate.
• Finely chop the chili and coriander leaves including the stalks.
• In a bowl mix all the filling ingredients.

 Method:

1.      Divide the dough into 6 balls and with a little flour roll out into a small circle, as big as the palm of a hand.

2.      Divide the potato filling into 6 portions. Place each filling in the middle of the dough, bring the edges together, press together and flatten. Make sure that the filling is not seen.

3.      Sprinkle flour on the work top, press the filled doug on it and with a rolling pin carefully roll out into a 10 cm cirlce.

4.      Heat a pan medium to high, add a little oil and roast the bread for 2 minutes till golden brown. Repeat on the other side. Serve hot.