Amritsari kulcha | kulcha recipe | amritsari kulcha recipe

Whats up guys, you are most welcome on my new blog let’s make some amazing Amritsari kulcha

Prep time: 1 hour- 1.5 hour  Cooking time: 15-20 minutes  Serves: 7-8 kulchas 

So friends I am going to share my favourite Amritsari kulcha recipe with you today,

And friends I will show you how to prepare the perfect dough, and how to prepare the perfect filling, and also I will be sharing the recipe for the special chutney which is served with Amritsari kulcha, and I will also so you to different method to cook the kulchas,

First using a gridle (tava )a then using a pressure cooker, the kulchas will turn out like they have been cooked in the tandoor,

Let’s do it

Ingredients

• Kulcha dough Ingredients:
• Luke warm water ½ cup
• Luke warm milk 1/4th cup
• Curd ½ cup
• Sugar 2 tbsp
• Ghee 2 tbsp
• Maida 3 cups
• Baking powder 1 tsp
• Baking soda 1/4th tsp
• Salt 1 tsp

How to make kulcha Dough

First of all we will take in a bowl some gunguna Pani luke warm water about half cup, and we will use half cup of luke warm milk, and we will add curd half cup, and we will add two tablespoon sugar, and I am adding two tablespoon ghee, and mix it well, now we will add refined flour 3 cup,

now I am adding one table spoon baking powder and 1/4 table spoon baking soda, and salt 1 tablespoon use a sieve and shift the dry ingredients together, and mix it until combined well once the door comes together transfer overy platform or in a large vessel,and knead well for a minimum of 12 to 15 minutes while stretching the dough,

Initially the dough will be is sticky but don’t worry it will smoothen out eventually keep kneading until that dough turn smooth shape the dough into a round shape and tuck inwards tightly, and grease the dough with little ghee and place it in a bowl, and we will cover it and rest the dough for at least an hour in a Warm place, now we will divide into equal size dough balls,

And we will apply a little oil on the dough balls, and cover with a damp cloth and rest until used for at least for half an hour, Now friends our kulcha dough is ready, to cook perfect Amritsari kulcha the dough has to be perfect, and you have to remember a few points while preparing the dough,

PRO TIPS

Initially the dough will be really wet and sticky, do not get scared and don’t add more flour to it, knead the dough for 12 to 15 minutes and you will notice that the is stickness has gone, and the dough will turn is stretchy and soft this is the correct consistency of the dough,

Another important tips rest to the dough well at least for an hour, if you can rest it for 3 to 4 hours nothing like that once the do has been tested divide it into equal size dough balls,once the dough balls have been shaped rest the dough balls as well for at least 30 minutes,

Both these steps are very important it will help the kulcha to not tear while stuffing it, I wont shrink while rolling it out and the kulcha will turn out very good, prepare the dough using theses tips,

Now friends dough is ready and now we have to prepare two more components,

How To Make Kulcha filling

Firstly the filling which I am preparing with potatoes, and then the second component Amritsari kulcha are incomplete without the Amritsari kulcha special tamarind chutney,and I am preparing the chutney,

Firstly I am going to prepare the potato is filling for our kulcha,

Kulcha filling Ingredients

• Kulcha filling Ingredients:
• Cumin 1 tbsp
• Coriander seeds 1.5 tbsp
• Boiled potatoes 4-5 medium sized
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Fresh coriander 2 tbsp (chopped)
• Fresh mint 2 tbsp (chopped)
• Black salt ½ tsp
• Carom seeds 1 tsp
• Red chilli powder 2 tsp (optional)
• Dry mango powder ½ tsp
• Anardana powder 2 tsp
• Salt to taste
• Onions 3/4th cup (chopped)

Now I am taking boiled aloo potatoes 4 or 5 medium size grate the potatoes using the larger size whole now we are adding Ginger 1 inch chopped, hari mirch green chillies 2 or 3 number chopped, now I am adding Hara dhaniya fresh coriander two table spoon chopped,

now I am adding pudina fresh mint two table spoon chopped and Kala Namak black salt half table spoon, and I am adding ajwain carom seed one tablespoon now I am adding red chilli powder 1 tablespoon, now I am adding amchur powder dry mango half table spoon, and finally now I am adding anardana powder two table spoon and salt to taste and

Now I am taking a pan I am adding jeera cumin seed one table spoon, Sukha dhaniya coriander seed one table spoon, and I am rosting these spices on low flame until fragrant, and I will transfer in a mortar and pestle and crush coarsely, and at the crushed spices in the aloo mixture, and now I am adding 3 4th Cup chopped onion, add the onion just before making the culchas, and mix and combine well, now our aloo kulcha filling is ready,

The filling for our kulcha is ready, you have to remember two important points while preparing the filling, fastly grate the potatoes instead of mashing them with your hands,when you mash the potatoes with your hands small small lumps are form because of which the kulchas tear while shaping it, this is one of the major reason because of which kulchas usually tear, remember to grate the potatoes,

Secondly the spices and salt should be added a little extra in the filling,the dough is a little bland and the extra spices would balance out the blandness and you would get better result, remember these tips while preparing the filling,

now friends the filling is ready and the next step is to prepare the special kulcha chutney,

Let’s prepare for it kulcha chutney,

• Imli pyaaz wali chutney Ingredients:
• Soaked imli 1/4th cup
• Water – 50 ml + 150-200 ml
• Onions ½ cup (chopped)
• Fresh coriander 2 tbsp (chopped)
• Mint leaves 2 tbsp (chopped)
• Ginger ½ inch (chopped)
• Green chillies 1-2 nos. (chopped)
• Cumin powder 1 tsp
• Black salt 1 tsp
• Anardana powder 1 tsp
• Spicy red chilli powder 2 tsp
• Salt to taste
• Boiled potatoes 1 medium sized chopped (optional)
• Powdered sugar 3 tbsp

Now I am taking socked tamarind one upon 4th cup in a bowl 50 ml water use a sieve and extract the tamarind pulp by mashing it, now I am adding half cup chopped onion, I am adding fresh coriander two table spoon and I am adding mint leaves two table spoon, and I am using half inch chopped Ginger, and I am using two green chilli, and I am adding one table spoon cumin powder, and I am adding black salt one table spoon and finally I am adding anar Dana powder 1 table spoon,

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and finally IM taking spicy red chilli powder 2 table spoon, and salt to taste mix it well to make a imli pyaj ki chatni, now I am adding 200 ml water to adjust the consistency of our chutney, and we will mix it well, now I am adding boiled potato 1 medium size and chopped , and add potatoes to add thickness to the chutney, and I am adding sugar three table spoon and mix it well now imli and pyaj ki chatni is ready,

So friends our special chatni is ready it is very easy to prepare it but believe me it taste incredible it is a little on the sour side you can adjust it by adjusting the quantity of sugar, the potatoes add to the thickness of the chutney you can avoid if it you want to,

I personally like the addition of potatoes all our components are ready now we have to shape the kulchas, then I will be cooking it in two ways first on a gridle and then in a pressure cooker,

The kulcha will have that perfect tandoor like texture, now let’s shape the kulchas and cook them,

How To Make Amritsari kulcha

Firstly we will coat the dough ball with dry flour and flatten it,Now use your thumb and fingers to shape it like a bowl while keeping the centre and little thick, and add equal amount of potato filling to the size of your dough ball, and press the filling gently using your thumb, and use other hand to bring up the ends together to seal it properly, and coat with dry flour and gently flatten it, and we will use a rolling pin to make a thick kulcha, Roll gently so that the filling stay intact,

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And dab lightly with water, and we will sprinkle some Kashmiri red chilli powder and freshly chopped coriander, and dav lightly there with your fingers so that the coriander leaves stick well, and we will use an iron tawa and not a non stick tava, and heat the tava until it’s really hot, add a large pinch of salt to 1/2 cup of water and mix well,

and sprinkle salt water all over the hot tawa, and apply some water nicely on the back side of the kulcha, and stick the kulcha on the hot tava water side facing down,

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And carefully use your fingertips to apply pressure on the kulcha, flip the tava and cook the kulcha over direct flame, and adjust the angle of the tava and flame to cook the kulcha evenly, and cook until the kulcha turn crisp and golden brown in colour, crispy crispy from outside and soft from inside Amritsari kulcha are ready,

Now set a big size pressure cooker on high flame, eat the pressure cooker walls really well from all side, and sprinkle salt water on the inside of the walls of the cooker, I have shaped smaller kulcha to feet in the cooker, now I apply water on the back side of the kulcha, and stick the kulcha water side facing down inside the hot cooker,

carefully speak the kulcha using your finger tips to ensure its sticks family, and flip the cooker upside down, and cook on medium low flame until crisp and golden brown,and we will check the kulcha in regular intervals and adjust the heat and angle accordingly, now khasta crispy from outside and soft from inside Amritsari kulcha are ready,

Now is serving it with imli pyaaz ki chutney, and chhole with Amritsari kulcha now I am adding some butter on kulcha,

Our  Amritsari kulcha are ready and they have turned out amazing, and the chutney taste so good with it prepare both the things I have shown the gridle and cooker method if you do not have a big cooker or a gridle with handle you can also cook the kulcha in a kadai do not use a non stick kadai, you can use basic iron kadai, and just follow the cooker method by investing the kadai and the kulchas will cook perfectly,

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