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Punjabi cuisine is famous for its delicious flavors and variety. From vegetables and curries to Indian breads, there is something for everyone. If you are a fan of Punjabi food, you probably know about the delicious kulcha. This Indian flatbread is made from refined wheat flour (maida) and traditionally baked in the oven. But even if you don't have an oven, you can bake delicious cookies at home in a pan. From the regular Kolcha to the Amritsari variety, these breads never fail to impress. One of the most popular variants is Aloo Kulcha, filled with seasoned mashed potatoes. It goes wonderfully with pickles, chutneys, curries and even vegetables. However, many people find it difficult to make the perfect plum kulcha at home. If you are facing this challenge, we are here to help you. Here are 6 simple tips to help you make smooth and flavorful plum kolcha like a pro.

Here are some simple tips for making plum kulcha.

Prepare the dough: First prepare the dough by mixing flour, sugar, salt, curd and baking powder in a bowl. Mix well, then slowly add warm water and knead a soft dough.

Let the dough rest: After the dough is ready, it is important to let it rest. Resting gives the dough more elasticity and makes it easier to roll out without tearing. Let the dough rest for at least 30 minutes.

Cover with a damp cloth: Always cover your dough with a damp cloth when resting. Apply a little oil to the surface of the dough and cover it with a damp cloth to prevent it from drying out.

Prepare the filling: For the filling, take the boiled potatoes and mash them completely. Make sure there are no lumps as too little mashed potatoes can tear the kulcha when turning.

Add Spices: Add spices to enhance the flavor of the aloo kalche filling. Add mashed potatoes, finely chopped green peppers, onions, pomegranate seeds, cardamom seeds (young), roasted cumin powder and salt and mix. Mix everything well and set aside.

Prepare kulcha: Divide the dough into equal parts and form balls. Cover the ball with a cloth. Take a ball, round it slightly and place the potato filling in the middle. Fold the edges to close and roll again. Sprinkle chopped coriander and black sesame seeds on top and roll and press gently.

Preparation:

Heat a pan and pour some water on one side of the kulcha. Put it in a baking tray, wet side down. Cook for a few seconds, then flip and cook the other side directly on the flame. Alternatively, you can use a pan and cook on medium heat.

Brush the hot kulcha with oil and serve with your favorite curry or vegetables.

The next time you make Aloo Kulcha, follow these tips to create the perfect restaurant style at home!