Aloo Kulcha Recipe
Potato + pickled mango + cheese stuffed naan, curry leaf gremolata, Szechuan peppercorn + saffron crab butter
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Ingredients
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For the Aloo Kulcha Dough
For the Aloo Filling
For the Curry Leaf Gremolata
For the Szechuan Peppercorn + Saffron Crab Butter
Method
For the Aloo Kulcha Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well. Add the yogurt and oil, then gradually add water until the mixture forms a soft dough. Knead the dough for about 5-7 minutes until smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.
For the Aloo Filling
- 2
Prepare the Filling
In a mixing bowl, combine the mashed potatoes, pickled mango, grated cheese, chopped cilantro, and spices. Mix everything until well combined. Taste and adjust seasoning if necessary.
For the Curry Leaf Gremolata
- 3
Make the Gremolata
In a small bowl, combine the finely chopped curry leaves, garlic, lemon zest, and olive oil. Mix well and set aside.
For the Szechuan Peppercorn + Saffron Crab Butter
- 4
Prepare the Crab Butter
In a bowl, mix the softened butter with the Szechuan peppercorns, saffron strands, and cooked crab meat. Blend until smooth. Set aside for serving.
To Assemble and Cook the Aloo Kulcha
- 5
Assemble the Kulcha
Divide the dough into equal portions. Roll each portion into a small circle. Place a spoonful of the potato filling in the center of each circle, then fold the edges over the filling to create a ball. Flatten gently and roll out again into a flat disc.
- 6