Aloo Kulcha e Chutney de Tomate

Good afternoon!!

I was going to leave this recipe only on the YouTube channel, but as it has many ingredients and some perhaps unknown, I decided to make some caveats so that you do not go without making this amazing recipe.

Before putting the recipe in full I will explain the meaning of some of the ingredients well some suggestions for replacement.

Dough:

when I talk about 2/4 cups of water, it is because it will always depend on the brand of flour you are using, some require more water, others less, so add gradually.

Filling:

varied vegetables ( optional) - in fact the original recipe will not vegetables, but as I had frozen I decided to put, then it is totally optional

Chopped fresh coriander - dispense if you do not like it.

• Garam Masala - is a mixture of spices widely used in Indian Kitchen, in curry dishes (sauces), lentil dishes, rice, etc. You can dispense, but it will not taste the same.

• Amchoor or lemon juice - amchoor is a spice made with dried mango powder much used in India as a seasoning. It has a spicy, sour taste and beige coloring.

• Chaat masala (optional) - slightly spicy spice mixture that adds a touch of flavor to a variety of dishes. It has a characteristic taste due to the use of black salt.

Suggestion of replacement of spices in the filling:

Sauté onion and garlic in olive oil or butter and place over the potatoes. Season with salt and black pepper and add parsley if you like.

Or simply make the bread without filling, cover it with plenty of butter and enjoy with Chutney.

Chutney

Use only tomatoes, onions, garlic, cumin powder and black pepper.

Tadka - in English it is known as “tempering”. It is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) to release their essential oils, making their taste more aromatic.

Now that you know the meaning of some of the ingredients, you can choose to make your version simplified, or as I mentioned, making the bread without filling or as I suggested above and serve with Chutney simply seasoned with onion, garlic and a little cumin powder.

If you want to purchase Garam Masala or Chaat Masala or any other type of masala, please send email to: cozinhadofimdomundo@gmail.com

ALOO KULCHA AND TOMATO CHUTNEY

Ingredients of the dough

2 cups wheat flour

½ Teaspoon yeast

2 teaspoons of sugar

½ Teaspoon salt

2 teaspoons of oil

3 tablespoons yogurt

Water: about 2/4 Cup

Filling

3 boiled potatoes

1/2 cup assorted vegetables (optional)

½ Tablespoon grated ginger

2 red peppers (optional)

Chopped fresh coriander

1 teaspoon Garam Masala

½ Teaspoon cumin powder

1 tea crushed coriander

¼ Teaspoon amchoor or lemon juice

½ Teaspoon chaat masala (optional)

1 teaspoon salt

Instructions:

In a bowl put all the ingredients and mix.

Gradually add water, working the dough until it becomes quite soft.

Form a ball, brush with oil, cover and let stand 30 min.

Meanwhile coarsely knead the potatoes and add the vegetables if you have chosen to use them

Add the rest of the ingredients

Mix gently and set aside.

After dough has rested sprinkle the working surface with flour and open the dough into a rectangle. Use hands or roller, gently. Brush with butter (room temperature)

Fold the two parts (lengthwise) towards the center and gently press.

Brush again with butter and repeat the operation, bending towards the center.

Roll up like rocambole and give small pinches to close.

Roll it with your hands forming a cord.

Divide into 5 to 6 parts.

Make small balls and let rest 20 min.

With the palm of your hand, open each of the balls in a circumference.

Put a portion of filling in the center.

Close the dough as if it were a bundles..

Press the dough gently opening with the rolling pin or with your hands.

Heat a thick-bottomed frying pan, brush with butter, put the bread and leave on medium heat until golden brown. Turn over, grease with butter and brown on the other side.

Tomato Chutney

3 medium tomatoes

¼ Teaspoon caraway seeds

1 teaspoon black mustard

1 tablespoon oil (butter or ghee)

¼ Teaspoon fenugreek

2 dehydrated peppers (optional)

½ Teaspoon salt

½ Teaspoon sugar

½ Tablespoon grated ginger

Tadka - chutney topping (optional)

10 to 12 curry leaves

1 tablespoon butter

1/2 teaspoon black mustard

½ Teaspoon cumin in grain

1 pinch of assafoetida

Chutney

Bring a frying pan to the fire with oil. As soon as it warms up, on medium heat add mustard, cumin, fenugreek and pepper.

When the seeds start to pop, add the chopped tomatoes and ginger. Sauté for 5 to 7 minutes, add salt, sugar and the assafoetida.

Sauté for a few minutes until the tomatoes begin to crumble. Remove and wait to cool.

Process and adjuste the seasoning if necessary.

Tadka

Bring a frying pan to the fire with the butter, as soon as it melts add the curry leaves and spices. Add the assafoetida and immediately place over the chutney.