How to make Amritsari Kulcha -
Learn to make the delicious and comforting Amritsari Kulcha at home
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dough, Refined flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Amritsari Kulcha checkout Amritsari Aloo Kulcha, Phulka, Mushroom Kulcha - SK Khazana. You can also find more Breads recipes like Fresh Chenna Parantha Khasta Roti Sambhar Parantha Barfi Parantha With Rose And Rabdi
Amritsari 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 : Spicy
Ingredients for Amritsari Kulcha Recipe
Dough
Refined flour 2 cups
Salt 1/2 teaspoon
Baking soda 1 1/2 teaspoons
Dried fenugreek leaves (kasuri methi) 1 tablespoon
Butter softened 1/2 tablespoon
Stuffing
Medium potatoes boiled, peeled 3
Medium onion finely chopped 1
Salt to taste
Red chilli powder 1/2 teaspoon
Ginger crushed 1 teaspoon
Green chillies chopped 1 teaspoon
Coriander seeds crushed 1 tablespoon
Fresh coriander leaves chopped 3 tablespoons
Butter as required
Garlic chopped 1 tablespoon
Mango pickle to serve
Method
Step 1
Take refined flour in a bowl, add salt and baking soda and mix well. Add kasuri methi and mix well. Add sufficient water gradually and knead into a soft dough. Add butter dough and mix well. Cover and rest for 30 minutes.
Step 2
To prepare the stuffing, mash potatoes well with hands and put into another bowl, add onion and mix well. Add salt, red chilli powder, ginger, green chillies, coriander seeds and mix well. Add 2 tbsps coriander leaves and mix well.
Step 3
Divide the dough into large equal balls. Sprinkle a little four on the worktop, place a ball on it and roll it into thin disc. Spread 1 tsp butter on it evenly, sprinkle flour and spread it gently with hands, make a three-fold. Roll it slightly roll and apply 1 tsp butter, sprinkle flour and make a three-fold. Repeat this process till 7 layers are formed.
Step 4
Heat a non-stick tawa.
Step 5
Make a cavity in the centre, place a generous amount of stuffing in the centre, bring the edges together and press to seal. Sprinkle flour on the worktop, and tap the stuffed ball with your fingers to a thick disc. Dab the surface with a little water, sprinkle a little coriander leaves and little garlic and pat it gently.
Step 6
Dab some water on both sides of the kulcha and place it on the tawa and gently press your fingers all over the surface. Now turn the tawa upside down over medium flame and cook till golden brown specs appear on top surface. Prepare more kulche following same procedure.
Step 7
Transfer each kulcha on the worktop, apply some butter on top and crush it lightly between palms.
Step 8
Place them on serving plates and serve hot with mango pickle.
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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.
