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The KILIG Kitchen · Breads
Stuffed Kulcha Pockets
VNF
Ingredients
- All-purpose flour - 2 cups (240 g)
- Yogurt - ¼ cup (60 g)
- Boiled potato - 1 (100 g), mashed
- Chopped onion - ¼ cup (25 g)
- Coriander - 1 tbsp, chopped
- Cumin - ½ tsp (2 g)
- Salt - 1 tsp (5 g)
- Oil - 1 tbsp (15 ml)
Method
- Mix flour, yogurt, salt, and oil into soft dough; rest 20 min.
- Combine potato filling with onion, coriander, and cumin.
- Stuff, seal, and flatten slightly.
- Steam 100°C for 4 min → Air Fry 185°C for 8 min.
Chef's Notes
Steam expands the dough; air fry browns and crisps the surface.