Amritsari Kulcha


Amritsari Kulcha

Ingredients

Dough – Makes 12 Kulchas

  • 4 cups Maida (All Purpose flour) Wheat flour may be used
  • 2 tbsp. Oil
  • 2 tsp. yeast
  • 2 tbsp.2 cups warm milk
  • 1 tsp. salt or to taste

Stuffing

  1. 3 to 4 Large potatoes, boiled and mashed
  2. ¼ cup coriander leaves
  3. 1 tsp. chaat masala
  4. 1 tsp. garam masala powder
  5. ½ tsp. pomegranate seed powder or amchur or lemon juice
  6. 3 green chillies, finely chopped
  7. 1 tsp. salt or to taste

Garnish

  • Butter or ghee, red chilli powder, cumin powder, coriander leavmes

Method

  1. In a large mixing bowl, sift the flour and salt and mix. 
  2. Make a well in the centre and pour 1/4 cup warm milk. 
  3. Stir in the dry yeast, sugar and oil and let sit 10 minutes till it foams. 
  4. Knead the dough with the yeast mix by adding the remaining milk and knead for 5 to 10 minutes. 
  5. Keep in a lightly greased bowl covered and leave to rise till double.

Meanwhile prepare the stuffing:

  1. Mix the boiled and grates potatoes and all the remaining ingredients and divide into 12 equal portions. Check seasoning.
  2. To cook in the oven, place a pizza stone or baking sheet on the lower rack of oven and preheat the oven @ 250 deg C for ½ hour to 45 minutes. 
  3. Punch the risen dough and knead. 
  4. Grease work surface with oil and knead 2 minutes. 
  5. Divide into 12 equal portions. 
  6. Roll one portion and stuff with one portion of the stuffing and close to make a ball. 
  7. Place the ball in a plate or tray. 
  8. Repeat with the remaining dough/stuffing and let the balls rise again for 10 minutes. 
  9. Then roll to desired thickness. 
  10. Sprinkle over with a pinch of chilli and cumin powder, copped coriander leaves and press or roll lightly so the leaves adhere to the kulcha. 
  11. Transfer the kulcha to the baking sheet (I have used a ceramic tile) and bake 10 to 12 minutes till bottom turns crisp and golden brown. 
  12. Remove and apply butter or ghee. 
  13. To fry on pan on stove top, place the rolled kulcha on a regular pan or tawa. 
  14. When brown flip over and apply some butter or ghee. 
  15. Turn again and apply butter/ghee to the other side. 
  16. Remove when both sides are brown. 
  17. It is quicker to make on tawa. 
  18. If you can bake multiple kulchas at a time in the oven, will be better and quicker. 
  19. Enjoy the hot kulchas with Kashmiri dal, Chhole, etc.

1 Comment

  1. Pingback: Kashmiri Dal | My Cooking Diaries "CooklikeCecilia.com"

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