How to make Amritsari Aloo Kulcha -
The most popular bread of Amritsar!
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : First Dough (पहली आटे की परत), Refined flour (maida) (मैदा)
Cuisine : Punjabi
Course : Breads
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Breads recipes like Makki di Roti - SK Khazana Rajgira Parantha Apple Parantha Chana Dal Parantha
Amritsari Aloo Kulcha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Amritsari Aloo Kulcha Recipe
First Dough
Refined flour (maida) 2 cups
Baking powder 1/2 teaspoon
Soda bicarbonate 1/4 teaspoon
Salt to taste
Yogurt 1 tablespoon
Egg 1
Milk 1/2 cup
Sugar 1 teaspoon
Oil 1 tablespoon
Second dough
Refined flour (maida) 2 cups
Salt to taste
Butter 4 tablespoons
Milk 1/2 cup
Stuffing
Potatoes boiled and mashed 2 medium
Onion 1/2 medium
Salt to taste
Green chillies chopped 2
Cumin powder 1 tablespoon
Pomegranate seeds (anardana) dried 1 teaspoon
Fresh coriander leaves chopped 2 teaspoons
Method
Step 1
To make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water.
Step 2
Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions. For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough.
Step 3
Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again, divide it into eight equal portions and shape into smooth balls.
Step 4
Cover with the damp cloth and rest it for another ten minutes. For the stuffing, mix together the potatoes, onion, salt, green chillies, chilli powder, cumin powder, dried pomegranate seeds and the fresh coriander.
Step 5
Divide the potato mixture into eight equal portions. Flatten a portion of the first dough, place a portion of the potato mixture in the centre, and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre, and roll into a ball. Place on a lightly floured surface and roll gently into a circle.
Step 6
Heat a pressure cooker. Dip the fingers in a little water and moisten one side of the kulcha, gently press the moistened side of the kulcha onto the inner wall of the pressure cooker, making sure the kulcha is moist enough to stick to the cooker.
Step 7
Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more.
Step 8
Turn the cooker upright and gently peel the kulcha away from the cooker wall. Brush the hot kulcha with butter and serve immediately. Similarly make more kulchas. You can also cook the kulchas in a preheated oven at 220C/425F/Gas Mark 7 for about eight minutes.
Nutrition Info
Calories : 2784 Kcal
Carbohydrates : 429.5 gm
Protein : 73.3 gm
Fat : 85.9 gm
Other : Niacin- 15mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
