Amritsari Kulcha | ਅਮਰਿਤਸਾਰੀ ਕੁਲਚਹ੍ਯੇ | Sanjha Chulha | Sanjeev Kapoor Khazana

Learn to make the delicious and comforting Amritsari Kulcha at home.

AMRITSARI KULCHA

Ingredients

Dough
2 cups refined flour
½ tsp salt
1½ tsp baking soda
1 tbsp dry fenugreek leaves (kasuri methi)
½ tbsp softened butter

Stuffing
3 medium potatoes, boiled, peeled
1 medium onion, finely chopped
Salt to taste
½ tsp red chilli powder
1 tsp crushed ginger
1 tsp chopped green chilli
1 tbsp crushed coriander seeds
3 tbsps chopped fresh coriander
3 tsps butter
1 tbsp chopped garlic
Mango pickle to serve

Method

1. Add refined flour, salt, baking soda in a bowl and mix well. Add kasuri methi, sufficient water and knead into a soft dough. Apply butter on dough and mix well. Set aside for 30 minutes to let it rest.
2. To prepare the stuffing, mash potatoes well with hands, add onion and mix well. Add salt, red chilli powder, ginger, green chilli, coriander seed and 2 tbsps chopped coriander. Mix well.
3. Sprinkle little four on a worktop. Take a portion of dough twice the size of roti, and flatten it into thin disc with a rolling pin. On top surface add 1 tsp butter spread it completely, sprinkle flour, spread it with hands, make a fold into half and overlap it. Slightly roll and apply 1 tsp butter, sprinkle flour and fold into 1/3 and overlap it. Repeat this process till 7 layers.
4. Make a cavity inside and add a generous amount of stuffing, seal the edges, and sprinkle flour on worktop, and press dough slightly to flatten it. Spread the dough with hands. Apply little water, add remaining chopped coriander, and 1 tbsp chopped garlic.
5. Apply water on both lower and upper side of paratha and place that side on iron tawa, make design by tapping on upper side of paratha. Cook the other side by turning over the iron tawa over medium flame. Cook till golden brown specs appear on top surface for 5 minutes. Prepare another kulcha following same procedure.
6. Transfer kulcha on a worktop, apply remaining butter and slightly crush kulcha between palms.
7. Transfer kulchas on a serving plate.
8. Serve hot with mango pickle.

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ingredients
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Cuisine - Punjabi
Course - bread
Dish - bread
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