Sunday, January 1, 2017

Amritsari Kulcha

A delicious brunch of Amritsari kulcha is a popular dish amongst people in northern part of India. I was in Amritsar, Punjab last year and during my stay I had kulcha with raita or yogurt everyday! I didn't have any curry with it, but you may for a fuller meal. If so, you may eat with chole or dal makhani. You may easily prepare these delicious kulchas and enjoy them at home at any time. Here is a straight-from-Punjab recipe for Amritsari kulchas!

Prep Time: 1 hour
Cooking time: 30 minutes
Servings: 4 (8 kulchas)


For the dough:
  • 4 cups all purpose flour (maida)
  • 3/4 cup plain yogurt
  • 1 teaspoon baking soda
  • 9 teaspoons ghee
  • Salt to taste
For the filling:
  • 2 large potatoes, boiled and grated
  • 3 green chilis, chopped
  • 1-1/2 teaspoons ginger, grated
  • 1 teaspoon lime juice
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoon coarsely ground coriander seeds
  • 1-1/2 teaspoons red chili powder
  • 1/4 cup fresh coriander leaves, chopped
  1. Mix the all purpose flour (maida) with salt, baking soda, ghee, and yogurt. Use a little water, if needed, to make the dough softer.
  2. Put the dough on a clean surface and knead well. Initially, if the dough feels sticky, do not worry as you work the dough it tends to get less sticky. Make 8 soft balls with the well kneaded dough and set aside covered for 30 to 40 minutes.
  3. Boil 2 large potatoes, cool and peel them. Grate the potatoes, add salt, lime juice, chopped green chilies, grated ginger and garam masala. Mix it well and keep aside.
  4. Grease the dough with some ghee and flatten it. Or, use a rolling pin, roll the dough to a 3 to 4 inch diameter.
  5. Place the potato filling (1/8 part) on the dough and bring the sides together. Press them well to join it in the middle. Make a smooth ball and use your fingers to flatten it gently or use a rolling pin. Roll the dough to form an even 5 to 6 inch diameter kulcha. Follow the same procedure for rest of the dough and filling.
  6. Sprinkle some ground coriander seeds and press them in well, Also, sprinkle some coriander leaves and red chili powder.
  7. Preheat the oven to 500F degrees. I used a pizza tray for baking the kulcha, but you may use a similar baking tray or pan appropriately sized. Gently place each kulcha on the baking tray and put in the oven. Bake the kulchas for 5 to 6 minutes or until they turn golden brown. Cooking them on high heat makes the kulchas cook evenly while remaining soft. Slow baking will make them hard and crisp.
  8. Remove when done and apply some ghee.
  9. Serve with any curries (i.e. chole) or just chilled yogurt or raita.

Bake it in a pizza tray

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