Homemade Amritsari Kulcha

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Homemade Amritsari Kulcha

Bread is an essential part of food, and it is prepared and consumed in every household of the world. It is one of the oldest prepared foods. The methods and ingredients used in making bread are different in every country, and there are many varieties of bread. Bread is prepared from a dough of flour and water by baking or cooking on a flat pan and can be made with wheat flour, refined flour, ragi flour and maize flour. In India itself, it has different varieties, and one of its kinds is Amritsari Kulcha.

Chopped Vegetables
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Amritsari naan or Kulcha is made from dough of refined flour, water, salt, and yeast and baked in tandoor and then garnished with ghee and coriander leaves. You can also make it by adding curd or milk to its dough. It is a flatbread that originated in Amritsar Punjab, India. Follow this stuffed kulcha recipe to make this dish at home.

It is now famous and made in other parts of India also.

Per kulcha consists of 87 kcal.

Carbohydrates 59g

Protein 10g

Fat 21g

Prepare time: 15 min
Cook: 15 min
Ready in: 30 min

INGREDIENTS

Cinnamon Powder
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For dough

  • 2 cups, refined flour
  • 1 tsp caster sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 4 tbsp ghee
  • ¼ cups curd, beaten

 

For filling

  • 1tbsp coriander seeds, toasted and crushed
  • 1 tbsp cumin seeds, toasted and crushed
  • 2 onions, finely chopped
  • 2-3 green chillies, chopped
  • ¼ cups fresh coriander leaves
  • 1 tsp mango powder
  • 4 potatoes, boiled, peeled, mashed
  • Salt to taste

 

METHOD 

Homemade Amritsari Kulcha
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For dough

  1. In a mixing bowl, add refined flour, salt, sugar, baking powder and baking soda. Mix well
  2. Add ghee and mix properly.
  3. Now add curd, mix well.
  4. Add little chilled water, mix it well and knead the dough.
  5. Pour a little amount of ghee and mix well, knead the semi-soft dough.
  6. Cover the dough with a wet cloth and keep it aside to set.

 

For filling

  1. In a pan, add cumin seeds, coriander seeds and dry roast them, crush them coarsely and keep them aside.
  2. In a mixing bowl, add onion, green chilli, fresh coriander leaves, add the crushed cumin seeds, coriander seeds, mango powder, and mix well.
  3. Now add boiled and mashed potato and mix well until the mixture gets a creamy texture.
  4. Add salt and mix well. Keep aside for future use.

 

For saltwater

In a bowl add water, salt and mix well.

 

For Amritsari Kulcha

  1. Pre-heat the cooker on high flame.
  2. Make medium size ball from the dough, add the stuffing in the centre, bring the edges together and join them at the centre.
  3. Grease the rolling board with ghee and place the dough ball on it, and roll to a large disc about 5-6 inches in diameter.
  4. Apply some ghee, kulcha masala, coriander leaves and gently press the Kulcha.
  5. Sprinkle saltwater in the pre-heated cooker so that the Kulcha sticks to it.
  6. Gently place the Kulcha inside the cooker wall. Place the cooker upside down over the flame.
  7. For the smoky aroma, turn the cooker and place hot coal inside it and pour ghee over it.
  8. Once the Kulcha is cooked from both sides, place it on the rack and apply some ghee.

Serve the Amritsari Kulcha hot with chole, lemon pickle, green chutney and curd.