Amritsari Kulcha

Amritsari Kulcha – I came to know about this very popular dish only after we moved to the states. We happened to taste this dish at a restaurant named ‘Kwality Sweets’ in Sunnyvale, USA. Since then this dish is added to my hubby’s favorite food list and to my to-make at home list.

After doing a little bit of research on the internet, I got to know that this dish is traditionally made out of maida. But i tried making it with a mix of maida (all purpose flour) and whole wheat flour.

You can either bake these kulchas in the oven at 450ºF for 20-25 minutes or use a tava to cook the same. I prefer doing it on the tava because i felt it was much faster.

So here is my recipe of the perfect, delicious, mouthwatering – AMRITSARI KULCHA 🙂

INGREDIENTS:

(The below recipe yields around 12-14 medium sized kulchas)

All purpose flour – 1.5 cups

Wheat Flour – 1.5 cups

Curd / yogurt – 1 cup

Baking powder – 1/2 tsp

Baking soda – 1/4 tsp

Ajwain seeds – 1 tsp

Oil – 3-4 tsp

Warm water – 1/2 cup

Salt – as per taste

For the stuffing:

Potatoes – 6 medium sized ones

Garam masala powder – 1 tsp

Chaat masala – 1/2 tsp

Corainder leaves – few – chopped finely

Salt – as per taste (make sure you balance the salt between the dough and the stuffing)

For garnishing:

Crushed Coriander seeds – 1 tsp

Red chilli powder – 1 tsp

Coriander leaves – chopped finely

Method:

In a large mixing bowl, add the maida, wheat flour, baking soda, baking powder, ajwain seeds, salt and oil. Mix well.

Now add the curd and mix well. Add water in small quantities and mix well to form a dough. Knead this well for about 5-8 minutes.

Keep covered for 30 minutes.

Meanwhile prepare the stuffing. Wash the potatoes, boil, peel and mash them well. To this add the garam masala, chaat masala, corainder leaves and salt. Mix well and keep it aside.

Keep the ingredients mentioned under the ‘for garnishing’ section ready before rolling out the kulchas.

To roll out the kulchas, take a medium ball sized dough, roll into a small circle. Place a small ball sized potato stuffing, close the dough tightly and roll halfway through.

Now sprinkle the crushed coriander seeds, chilli powder and coriander leaves. And roll further to paratha kind of thickness (or thinner based on your preference).

Heat a cast iron skillet or any tava that you use for making roti’s. Add oil on the skillet and put the amritsari kulcha. On the top side of the kulcha add some butter (optional). Cover with a lid and cook for few minutes before flipping the kulcha to the other side.