Tuesday 17 July 2012


snacks for you........


Aloo Anardana Kulcha
Ingredients
Refined flour (maida)2 cup
Potato,boiled and grated2 medium
Pomegranate seeds (anardana),roasted and coarsely powdered1 tablespoon
Soda bicarbonate1/4 teaspoon
Saltto taste
Yogurt2 tablespoon
Milk2 tablespoon
Olive oil4 tablespoon
Onion ,chopped1/2 medium
Fresh coriander leaves,chopped1/4 cup
Fresh mint (pudina),chopped8-10 leaf
Green chilli,chopped2 medium
Red chilli powder1/2 tablespoon
Cumin powder,roasted1 tablespoon
Onion seeds (kalonji)3/4 teaspoon
Extra virgin olive oil2 tablespoon

Method
Sift refined flour with soda bicarbonate and salt into a bowl. Gradually mix in the yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Add two tablespoons of olive oil and knead the dough well. Cover it once again and set aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Preheat the oven to 220C/425 F/Gas Mark 7. Grease a baking tray with a little olive oil. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, roasted cumin powder and salt to taste. Divide the potato mixture into six to eight equal portions and set aside. Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball. Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with a little of the remaining olive oil, sprinkle onion seeds on the surface and press with your palm. Similarly make the remaining kulchas. Place them on the greased baking tray and bake in a preheated oven for about six to eight minutes. Brush the hot kulchas with extra virgin olive oil and serve immediately. 

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