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Amritsari kulcha

 Amritsari Kulcha is a popular North Indian bread that originated in the city of Amritsar. It is a soft and fluffy bread stuffed with a delicious filling of mashed potatoes, onions, and a blend of aromatic spices. The dough is made with all-purpose flour, yogurt, and baking powder, which gives it a light texture. The kulchas are traditionally cooked in a tandoor or clay oven, resulting in a crispy exterior and a soft, flavorful interior. Amritsari Kulcha is often served with chole (spicy chickpea curry), pickles, and yogurt, making it a satisfying and flavorful meal option.



Here's a recipe for making Amritsari Kulcha:


Ingredients:

For the dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 1/2 cup yogurt
  • Water (as needed)

For the stuffing:

  • 2 cups boiled and mashed potatoes
  • 1 medium-sized onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon chaat masala
  • Salt to taste

For the topping:

  • Butter or ghee

Instructions:


  1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and oil. Mix well.
  2. Add yogurt to the flour mixture and knead to form a soft dough. If needed, add water gradually to adjust the consistency of the dough. Knead for a few minutes until the dough becomes smooth and elastic.
  3. Cover the dough with a damp cloth and let it rest for about 2 hours to allow it to rise.
  4. Meanwhile, prepare the stuffing. In a separate bowl, combine the mashed potatoes, chopped onions, green chilies, coriander leaves, ginger paste, garlic paste, cumin seeds, red chili powder, chaat masala, and salt. Mix everything well to form a uniform mixture.
  5. After the resting period, divide the dough into small equal-sized balls.
  6. Take one dough ball and roll it into a small circle on a lightly floured surface.
  7. Place a portion of the potato stuffing in the center of the rolled dough.
  8. Bring the edges of the dough together and seal it, ensuring that the stuffing is completely enclosed.
  9. Gently flatten the stuffed dough ball and roll it out into a slightly thick kulcha, around 5-6 inches in diameter.
  10. Heat a tawa (griddle) or a flat pan over medium heat. Place the rolled kulcha onto the hot tawa.
  11. Cook the kulcha on one side until you see small bubbles forming on the surface. Then, flip it over and cook the other side.
  12. Apply butter or ghee on both sides of the kulcha and cook until it turns golden brown and is evenly cooked.
  13. Remove the kulcha from the tawa and repeat the process with the remaining dough balls and stuffing.

Serve the Amritsari Kulcha hot with chole (chickpea curry), pickles, and yogurt. Enjoy the delicious flavors of this traditional Punjabi bread!






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