Amritsari Kulcha is a very famous Indian flat bread from North Indian Cuisine. The name itself comes from the city called Amritsar. Where the soft pillowy kulchas are served with a tall glass of Lassi. During my early years in North India till I moved out of Delhi, I had devoured a lot of varied cuisines and must say that as far as being generous with ingredients is concerned, nothing can beat the Amritsari kulchas. As the name suggests, it’s origin is from Amritsar and it’s baked in a slowly simmering tandoor. I remember that during winters whenever we used to drive by NH1, we made it a point to stop by nearby Dhaba ( Highway Food Joint) to enjoy these kulchas with piping hot Black Choley. Even when you had more than two of these kulchas, you do not feel that you have overeaten.
This is the beauty of it and not to mention that the softness and richness of these flatbreads are phenomenal. The stuffing is made of boiled potatoes, paneer, onion along with few dry spices. The chat masala and anardana in it makes class apart. I have already shared how to make Kulchas -Stove Top Method with club soda so thought of sharing full proof way of making Amritsari Kulcha in Oven.
Ingredients:
2 cups All purpose flour
1/2 cup Milk
2 tbsp Curd
1/2tsp Baking soda
1/4 tsp Carom seeds
1/2 tsp Chili flakes
1 tbsp cooking Oil
Water to knead the dough
1/2 tsp Salt
Filling ingredients:
1 cup grated Paneer /Cottage cheese
2 Boiled Potatoes, grated
1 Onion, finely Chopped (I didn't add in this picture as my Grandma doesn't eat)
2 Green chillies, finely chopped
1 tsp Anardana / Dry pomegranate
1 1/2 tsp Chat Masala
1/2 tsp Red chilly powder
1/4 tsp chopped Ginger
1/4 cup Chopped Coriander leaves
Salt to taste
To Garnish Kulcha: we need some Kasuri Methi leaves, chopped Coriander leaves, nigella seeds and kashmiri red chili powder
Method:
Sieve together flour, baking soda powder and salt in a mixing bowl. Add milk, curd, carom seeds, chili flakes, cooking oil, salt and mix thoroughly.
Add some water(if you need at all) little by little and start kneading the dough. As you knead the dough it tends to get less sticky. Cover the dough with a cling film or damp cloth and keep aside for an hour. I keep it inside the Microwave
Grate boiled potatoes, paneer along with all the items under "filling ingredients". Combine well and keep aside.
Take out the dough and divide the dough into 6-8 equal parts and dust the kitchen counter with flour. Roll each dough between your hands to form a smooth ball. Make a depression in the center of each ball of dough, add 2 tps of paneer-aloo mixture, bring the sides together and shape into a round ball and making sure the stuffing is not exposed.
Now flatten it slightly by pressing down on it with the palms of your hand (if you are unable to stretch it by your hands then you can use rolling pin). Remember the size of Kulchas are small and slightly oval shape. Take a flat brush and dip it into a small bowl of water, apply some water on top of the flatten dough ready to be put into the oven and sprinkle some carom seeds and chopped coriander and Kasuri methi leaves and press gently.
Sprinkle some Kashmiri red chilly powder on top. Repeat with remaining dough. Pre-heat the Oven to maximum temperature (in my case I had put it for 500F) for 10 minutes. Take the baking tray and place a foil sheet, grease it with little ghee and place two kulchas at a time.
Bake Kulchas for 6-7 minutes. Kulchas will puff up in no time. Take out from the Oven and immediately apply melted butter on top. This step will ensure the softness for next one hour.
Have these fresh hot Amritsari Kulchas immediately or else place them in casserole and cover them. This step will ensure that even if you eat them after 1/2 hour they will be pillowy soft. My son likes to have it with grated cheese on top. And guess no need to say how heavenly it tastes ! Serve these kulchas with Black Choley or with chilled yogurt.
Now flatten it slightly by pressing down on it with the palms of your hand (if you are unable to stretch it by your hands then you can use rolling pin). Remember the size of Kulchas are small and slightly oval shape. Take a flat brush and dip it into a small bowl of water, apply some water on top of the flatten dough ready to be put into the oven and sprinkle some carom seeds and chopped coriander and Kasuri methi leaves and press gently.
Sprinkle some Kashmiri red chilly powder on top. Repeat with remaining dough. Pre-heat the Oven to maximum temperature (in my case I had put it for 500F) for 10 minutes. Take the baking tray and place a foil sheet, grease it with little ghee and place two kulchas at a time.
Bake Kulchas for 6-7 minutes. Kulchas will puff up in no time. Take out from the Oven and immediately apply melted butter on top. This step will ensure the softness for next one hour.
Have these fresh hot Amritsari Kulchas immediately or else place them in casserole and cover them. This step will ensure that even if you eat them after 1/2 hour they will be pillowy soft. My son likes to have it with grated cheese on top. And guess no need to say how heavenly it tastes ! Serve these kulchas with Black Choley or with chilled yogurt.
