Spicy Mini Aloo Kulcha with Cheesy Garlic Dip

Mini Chilli Cheese Aloo Kulcha Recipe

The Mini Chilli Cheese Aloo Kulcha is a delightful North Indian dish that combines the fluffy texture of kulchas with a spicy and cheesy potato filling, making it perfect for a casual meal or a festive gathering. Served alongside a roasted garlic dip, these kulchas are sure to impress your guests with their incredible flavor and satisfying crunch.

Ingredients

Preparation Time

Servings

• Yields: 4 servings

Cuisine

• Type: North Indian
• Course: Side Dish
• Diet: Vegetarian

Instructions

1. Prepare the Dough:
   Begin by making the dough for the kulchas. In a mixing bowl, combine the whole wheat flour, all-purpose flour, active dry yeast, curd, sugar, and salt. Using your fingers, mix these ingredients well until they are well combined.

   Related Articles

   • 
     Vibrant Cabbage, Spinach & Pomegranate Slaw with Zesty Lemon Dressing
   • 
     Wholesome Bengali Phalguni Dal: Comforting Lentil & Pea Curry Recipe
   • 
     Revitalizing Wheat Grass Lemonade: Refreshing Shikanji Recipe
   • 
     Spicy Mangalorean Prawn Ghee Roast: A Flavorful Seafood Delight

2. Knead the Dough:
   Gradually add warm water a little at a time, kneading until you form a soft, pliable dough. Once you achieve the right consistency, drizzle in the sunflower oil and continue kneading for a few more minutes until the dough is smooth.

3. Let the Dough Rise:
   Cover the mixing bowl with a damp cloth or plastic wrap and place it in a warm spot. Allow the dough to rest and rise for about 2 hours or until it has doubled in size.

4. Prepare the Filling:
   In another bowl, combine the mashed potatoes, finely chopped onions, green chillies, chaat masala, amchur powder, and salt to taste. Finally, add the mint leaves and mix everything thoroughly to ensure the filling is well incorporated.

5. Stuff the Kulchas:
   Once the dough has risen, punch it down gently to release the air. Divide the dough into equal portions, roughly the size of a lemon. Dust your work surface with flour and flatten each portion using a rolling pin to form discs about 2 inches in diameter.

6. Fill the Kulchas:
   Place a spoonful of the potato filling in the center of each disc. Top with a generous amount of grated Britannia Cheezza. Carefully fold the edges of the dough over the filling, pinching to seal, and gently roll them into balls, keeping the filling intact.

7. Cook the Kulchas:
   Heat a non-stick pan over medium heat. Place the stuffed Mini Chilli Cheese Aloo Kulcha onto the preheated pan. Cook for a few seconds on each side until the dough is no longer raw. Drizzle a little ghee over each kulcha and cook until they are golden and crispy on both sides, about 5-7 minutes.

8. Prepare the Roasted Garlic Dip:
   In a mixing bowl, combine Britannia roasted garlic cheese spread, hung yogurt, finely chopped cucumber, saffron strands, and parsley leaves. Season with a pinch of salt and mix well to combine. Adjust the seasoning to your taste.

9. Serve:
   Transfer the cooked Mini Chilli Cheese Aloo Kulchas to a serving plate and serve them hot alongside the roasted garlic dip. These kulchas can also be paired with Tadkewali Masoor Dal or Dum Murgh Aatishi, and complemented with pickled onions for a simple yet flavorful meal, making it a great option for parties or a cozy weekend dinner.

With their delightful combination of spices and the comforting cheesy goodness, these Mini Chilli Cheese Aloo Kulchas are bound to be a hit at your next gathering. Enjoy this delicious treat with family and friends, and savor the wonderful flavors of North Indian cuisine!