Amritsari Kulcha

INGREDIENTS

500 grams – Refined Flour
50 grams – Curd
¼ Teaspoon -Baking powder
½ Teaspoon – Salt
1Teaspoon– Sugar
½ Cup –Milk
1 Tablespoon-Oil
As required- Water
Stuffing-
500 gms Potatoes, boiled
100 gms Onions, chopped
4 Nos Green chillies, chopped
50 gms Fresh coriander
¼ Tsp Red chilli powder
½ Tsp Pomegranate powder
To taste Salt
½ Tsp Roasted cumin powder
150 gms Butter-to apply

INSTRUCTIONS

In a large bowl make a well of flour.
Put all other ingredients in the middle and gradually fold in flour from sides to mix it .
Using warm water combine all items and make soft dough.
Cover the dough with a wet muslin cloth and rest it for 1 hour.
For stuffing-peel and grate the potatoes and combine with onions, coriander, green chillies, red chilli powder, roasted cumin powder, pomegranate powder and salt. Mix well and keep aside.
Divide the dough into equal size portions. Flatten each portion between palms or using a rolling pin.
Stuff each flattened portion with a handful of stuffing.
Seal the edges and shape it like a ball. Again using a rolling pin or between two palms flatten the stuffed portion (peda), to make 6-7 inches diameter disc (Kulcha).
Wet one side of flattened Kulcha and stick on wet side it into a moderate hot tandoor/or bake in an oven.
Using iron rods (remover) remove Kulcha when cooked. Apply generous amount of butter and serve with plain curd.

Preferred recipes by Chef Rakesh Sethi.

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