Aloo Kulcha

Soft, blistered Pakistani-style kulcha stuffed with a dry spiced potato filling and cooked on a hot tawa or beneath the grill.

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A rested yoghurt dough and completely cool filling make kulcha easy to seal. Rolling gently keeps the potato inside while high heat gives the bread its characteristic browned spots.

Ingredients

• 400 g Plain flour (plus extra for rolling)
• 1.5 tsp Baking powder
• 0.25 tsp Baking soda
• 1.5 tsp Fine salt (divided)
• 1 tsp Caster sugar
• 150 g Plain yoghurt
• 2 tbsp Neutral oil
• 130 ml Lukewarm water (approximately)
• 600 g Floury potatoes (boiled in skins, cooled, peeled and finely mashed)
• 1 Green chilli (finely chopped; optional)
• 4 tbsp Fresh coriander (finely chopped)
• 1 tsp Roasted cumin powder
• 1 tsp Ground coriander
• 0.5 tsp Garam masala
• 1 tsp Amchur powder
• 2 tsp Nigella or sesame seeds (optional)
• 3 tbsp Butter or ghee (for brushing)

Step-by-step method

1. Whisk the flour, baking powder, baking soda, 3/4 teaspoon salt and sugar. Add yoghurt and oil, then mix in lukewarm water a little at a time until a soft, slightly tacky dough forms.
2. Knead for 5 minutes until smoother, coat lightly with oil, cover and rest for at least 1 hour. The dough will relax and become easier to roll; do not add lots of flour while it rests.
3. Mix the completely cooled potatoes with remaining salt, chilli, coriander, cumin, ground coriander, garam masala and amchur. Break every lump and taste. The filling must be dry and well seasoned.
4. Divide dough and filling separately into 6 balls. Roll one dough ball to a 12 cm circle with the centre slightly thicker. Place one filling ball in the centre, bring the edges up and pinch firmly shut.
5. Rest the sealed ball for 1 minute, press gently, then roll to an 18 cm circle using light, even strokes. If filling appears, patch the spot with a pinch of dough rather than adding excessive flour.
6. Brush one side lightly with water and sprinkle with optional seeds and coriander. Put the plain side onto a hot heavy tawa. Cook over medium-high heat until bubbles rise and the base develops brown spots.
7. Turn and cook the seeded side for 1 to 2 minutes, pressing the edges gently. For a tandoor-like finish, hold with tongs over a low gas flame or place beneath a hot grill briefly, watching constantly.
8. Brush immediately with butter or ghee and keep beneath a clean cloth while cooking the rest. Serve hot with yoghurt, pickle or chana; kulcha becomes firmer as it cools.