Mini Chilli Cheese Aloo Kulcha Recipe: A Delightful North Indian Side Dish
Description:
Mini Chilli Cheese Aloo Kulcha is a simple yet delicious North Indian treat thatβs perfect for a variety of occasions. Soft, melt-in-the-mouth kulchas are filled with a flavorful stuffing of mashed potatoes, green chilies, and tangy spices, all enveloped in a rich layer of cheese. This delightful dish pairs beautifully with dals, gravies, or can even be served on its own as a satisfying snack or appetizer. The addition of a roasted garlic dip makes this recipe even more indulgent and flavorful.
Cuisine:
North Indian Recipes
Course:
Side Dish
Diet:
Vegetarian
Ingredients:
For the Kulcha Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Active Dry Yeast | 1 1/2 teaspoons |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Water (Warm) | To knead the dough |
| Oil | 1 teaspoon |
For the Kulcha Stuffing:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and mashed | 6 medium-sized |
| Onions, finely chopped | 2 |
| Green Chillies, finely chopped | 5 |
| Chaat Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Britannia Cheezza, grated | 200 grams |
| Mint Leaves (Pudina), finely chopped | Small bunch |
| Ghee | To cook the kulchas |
For the Roasted Garlic Dip:
| Ingredient | Quantity |
|---|---|
| Britannia Cheese Spread – Roasted Garlic | 2 tablespoons |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Cucumber, finely chopped | 1/4 cup |
| Saffron Strands | A few |
| Parsley Leaves, finely chopped | A few |
| Salt | A pinch |
Preparation Time:
45 minutes
Cooking Time:
20 minutes
Total Time:
65 minutes
Instructions:
Step 1: Preparing the Dough
- Begin by preparing the dough for the kulchas. In a mixing bowl, combine the whole wheat flour, all-purpose flour (maida), active dry yeast, curd (dahi), sugar, and salt. Use your fingers to mix everything together until well combined.
- Gradually add warm water to the mixture, little by little, and knead to form a soft, smooth dough. If the dough is too sticky, add more flour as needed.
- Drizzle oil over the dough and knead again for a few minutes to incorporate the oil. This will ensure the dough remains soft and elastic.
- Cover the bowl with a damp cloth and let the dough rest in a warm place for about 2 hours to allow it to rise and double in size.
Step 2: Preparing the Stuffing
- While the dough is resting, prepare the filling. Start by mashing the boiled potatoes (aloo) in a large bowl until smooth and lump-free.
- Add the finely chopped onions, green chilies, chaat masala powder, and amchur (dry mango powder) to the mashed potatoes. Mix well to combine.
- Stir in the grated Britannia Cheezza and finely chopped mint leaves (pudina). This will create a flavorful, cheesy stuffing for the kulchas.
- Set the stuffing aside while you prepare the kulcha dough.
Step 3: Assembling the Kulchas
- Once the dough has risen, punch it down gently to release the air. Divide the dough into small equal-sized balls, about the size of a golf ball.
- Roll each dough ball into a small disc using a rolling pin, about 4 inches in diameter.
- Place a generous amount of the potato and cheese stuffing in the center of each dough disc. Gently fold the edges of the dough over the stuffing, pinching them together to seal the kulcha.
- Roll the stuffed dough ball between your palms to smooth it out, then use a rolling pin to gently flatten it into a round shape. Be careful not to let the stuffing spill out.
Step 4: Cooking the Kulchas
- Heat a griddle or tawa over medium heat. Once hot, place the stuffed kulchas on the griddle and cook for about 2-3 minutes on each side, or until golden brown spots appear.
- Brush both sides of the kulcha with ghee while cooking to give them a rich flavor and crispy texture.
- Flip the kulchas occasionally to ensure they cook evenly on both sides.
Step 5: Preparing the Roasted Garlic Dip
- To make the roasted garlic dip, combine Britannia Cheese Spread – Roasted Garlic, hung curd (Greek yogurt), and finely chopped cucumber in a small bowl.
- Stir in a pinch of salt, a few saffron strands, and some chopped parsley leaves for freshness and color.
- Mix everything until smooth and creamy. Refrigerate the dip until ready to serve.
Serving:
Once the kulchas are cooked, serve them hot with a generous side of the roasted garlic dip. These Mini Chilli Cheese Aloo Kulchas can be enjoyed as a light snack or paired with your favorite dals and gravies for a wholesome meal. The cheesy, spicy filling paired with the creamy dip makes this dish a delightful treat for any occasion.
Tips:
- To make these kulchas even more flavorful, you can add some finely chopped cilantro or coriander leaves to the stuffing.
- If you donβt have access to Britannia Cheezza, you can substitute with any mild, melting cheese such as mozzarella or cheddar.
- For a gluten-free version, try using a gluten-free flour blend in place of the whole wheat and all-purpose flours.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 34 g |
| Protein | 6 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 300 mg |
| Sugars | 3 g |
Enjoy this indulgent and cheesy delight thatβs perfect for any occasion!
