Kulcha Recipe - Makes 5

Kulcha Recipe

374 calories each


2 large potatoes, peeled and cut into quarters
1 teaspoon (5ml) active dry yeast
1/8 teaspoon (0.5ml) sugar
1 tablespoon (15ml) warm water
250g (9 oz) plain flour
1/4 teaspoon (1ml) salt
2 tablespoons (30ml) vegetable oil (for making the dough)
1/2 tablespoon (7.5ml) vegetable oil (for cooking)
1 large onion, peeled and finely chopped
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped
1 fresh green chilli, finely chopped
1/4 teaspoon (1ml) salt


Carefully put the potato quarters into a saucepan of boiling water, boil until the potato is cooked (15-25 minutes), drain and set aside to cool
Put the active dry yeast, sugar and warm water into a small bowl, mix well and leave for 15 minutes (the mixture will become frothy as the yeast and sugar interact)
Sieve the flour and first 1/4 teaspoon of salt into medium or large mixing bowl and mix
Make a hole in the middle of the flour, add the yeast/water mixture and the 2 tablespoons of vegetable oil and carefully mix everything together
Add up to 1 cup (250ml or 9 fl oz) of cold water and knead into a smooth dough (the easiest way to do this is to knead the dough with one hand and add the water, a little at a time, using the other hand, until the dough is smooth)
Cover the mixing bowl with a clean, damp, cloth and set aside for 90 minutes, while the dough will double in size
The previously boiled potatoes should be cool by now so grate the potato quarters and set aside
Heat the 1/2 tablespoon of vegetable oil in a large heavy-bottomed saucepan over a medium heat
Add the chopped onion and saute until cooked and soft (5-10 minutes)
Add the fresh coriander (cilantro), fresh green chilli, the grated potato and the second 1/4 teaspoon of salt, mix well and remove from the heat and set aside and let cool
Take the dough that you made, knead for 5 minutes so that it is still smooth and then divide into 5 equal pieces
Shape each piece of dough into a round dough ball
Gently press on the top of each of the dough balls and then roll them into a 7.5cm (3 inch) round of dough on a lightly floured surface
Take the cooled, cooked, onion mixture and scoop out equal measures into the middle of each round of dough, leaving an edge of 1cm (1/2 inch) on each round of dough
Pull the edge of the dough over the filling that you just put into the middle and shape into a round ball again (do this for each round of dough)
Gently press on the top of each of the dough balls and then roll them into a 13cm (5 inch) round on a lightly floured surface
Heat the oven to 200C (400F)
Put some of the stuffed kulchas (as many as will fit without overlapping) onto a baking sheet and bake for 10 minutes or until the kulchas are golden
Remove the cooked kulchas frpm the oven, wrap in kitchen foil to keep warm and set aside
Bake the remaining stuffed kulchas in the same way
Serve warm, once all of the kulchas are cooked

Recipe submitted on 10 February 2016