• Prep Time 15-20 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

This is a traditional recipe from Punjab, potato and dried pomegranate seeds stuffed bread


  • Maida – (refined flour) 2 cups
  • Table salt – ¾ teaspoon
  • Soda bicarbonate – ¼ teaspoon
  • Plain yogurt – 2 tablespoons
  • Milk – 2 tablespoons
  • Vegetable oil – 3 tablespoons
  • Anardana (pomegranate seeds) – 1 teaspoon
  • Potatoes, boiled, peeled and grated – 2 medium
  • Onion, finely chopped – ½ medium
  • Bunch of fresh coriander leaves, finely chopped – ⅓ cup
  • Fresh mint leaves, finely chopped – 8-10 no
  • Green chiles, finely chopped – 2 no
  • Red chile powder – ½ tablespoon
  • Cumin powder – ½ tablespoon
  • Kalonji (onion seeds) – ¾ teaspoon
  • Butter – 2 tablespoons



  1. Sieve refined flour with ½ teaspoon salt and soda bicarbonate in a deep bowl. Gradually add in yogurt and milk and mix well.
  2. Add ⅓ cup + 2 tablespoons (97 ml) water to make soft and smooth dough. Cover with a wet cloth and rest the dough for 10 minutes.
  3. Add 2 tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least 1 hour.
  4. Divide the dough into 8 equal portions and shape them into smooth balls.
  5. Heat a non stick pan on medium heat. Add pomegranate seeds and dry roast them for 2 minutes. Cool and grind to a coarse powder in a blender.
  6. In a deep bowl mix potatoes, onion, coriander leaves, mint leaves, green chiles, pomegranate seeds powder, red chile powder, cumin powder and the remaining salt.
  7. Divide potato mixture into 8 equal portions and keep aside.
  8. Flatten a portion of dough, place a portion of potato mixture in the centre and fold the dough over to form a ball.
  9. Place the stuffed dough on a lightly floured surface and roll gently into a disc of 4-5 inch diameter. Brush lightly with remaining oil, sprinkle kalonji on the surface and press with your palm.
  10. Place a non stick tawa (griddle) on medium heat. Let it heat for 2 minutes, then place a kulcha on it and roast till the underside is cooked with light golden specks. Flip over and cook till the second side is cooked with light golden specks.
  11. Brush the hot kulchas with butter and serve immediately.

You may also like

10 mins 4 People Yield
10 mins 4 People Yield

Chinese Ginger Chicken Dinners, Lunches

10 mins 4 People Yield

Cholar Dal Dinners, Lunches

Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

1 × 2 =