Skip to main content

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!






Labels:

Comments

Post a Comment

Popular posts from this blog

Jalebi

  Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim.  Recipe 1)  In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula. 2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing. 3) Then in round circular directions stir the batter briskly for 4 to 5 minutes....
Post a Comment
Read more

Momos, the King of Street Food in India

  Momos is a type of Tibetan dumpling dish. It is a popular in Tibet, Nepal, India and in  the regions straddling the Himalayas between South Asia and East Asia. Momo is a type of steamed dumpling with some from of filling. Momo has become a dish in Asia. There are other reasons for momo's increasing popularity of Momo. First, it is cheap. The price of Momo varies from ten rupees. A plate of momo is enough for a light lunch . Second comes the taste. Momo is prepared with special spices, which add unique and original taste to suite the Nepalese palate.  Momos recipe 1) To make the stuffing, heat the oil in pan on medium heat-high heat. Once hot add ginger and garlic. 2)Sauté for 30 seconds. Make sure not to burn them. 3) Now add chopped veggies(onion, cabbage, carrot, capsicum). 4) Mix and continue cooking with stirring constantly for 3-4 minutes. 5) Veggies will start to soften. 6) Now add salt and pepper. 7) Again mix and cook for 2 minutes. Be careful not to overcook th...
Post a Comment
Read more

Parantha

  A parantha is technically vegan – it’s the butter that plays spoilsport. And of course, the filling. Just ask your paranthawala to avoid butter and eat yours with a side of pyaaz or pickle instead of dahi and butter. While many stalls serve up paneer, anda and cheese paranthas, there are much more vegan fillings to choose from, like aloo, pyaaz-tamatar, mooli, matar, gobi and many more! So, keep this in mind and enjoy a wholesome and filling vegan snack. Parantha is a popular Indian flatbread made from whole wheat flour. It is a delicious and versatile dish that can be enjoyed with various accompaniments. Here's a detailed method for making parantha: Ingredients: 2 cups whole wheat flour Water (as needed) Salt (to taste) Ghee or oil (for cooking) Optional fillings: mashed potatoes, grated cheese, cooked vegetables, paneer (Indian cottage cheese), etc. Instructions: 1. In a large mixing bowl, take the whole wheat flour. Add salt to taste and mix well. 2. Gradually add water to the...
Post a Comment
Read more