Amritsari stuffed kulcha

Name: Amritsari stuffed kulcha
Yield: 7 servings
Cuisine: Indian
Ingredients: 3 cups all-purpose flour(you can use whole wheat flour also); 1/4 cup ghee/butter or any other shortening; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 cup approx water to make the dough; 1/3 cup approx soft butter to fry and grease the kulcha layer; For Stuffing:-; 3-4 small size boiled potatoes; 3 tablespoons whole coriander seeds; 2 tablespoons whole cumin seeds; 1 tablespoon chilli flakes; 1 tablespoon dry pomegranate seeds; 1 teaspoon chat masala powder; 1/2 teaspoon black salt; 1/2 teaspoon regular salt; 1 bunch chopped coriander leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#goldenapron2
#punjab
Punjabi cuisine is a very rich, varied and popular cuisine not only in India but also in various parts of the globe. There are innumerable lip-smacking dishes are there in Punjabi cuisine. From the various popular dish, I choose to make a delicious Punjabi bread or roti recipe called Amritsari kulcha. It is a crisp, layered as well as soft bread that is stuffed with boiled and mashed potatoes and spices. Amritsari Stuffed Kulcha recipe is very famous in North India. But the Best Kulchas are made in Amritsar. It is a perfect Indian bread recipe for breakfast, lunch or dinner. It is so.tasty in itself that I can have them simply with sweet tamarind -date chutney or curd.

Sabrina Yasmin @barak_kitchen

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Ingredients

7 servings

3 cupsall-purpose flour(you can use whole wheat flour also)
1/4 cupghee/butter or any other shortening
1/2 teaspoonsugar
1/2 teaspoonsalt
1/4 cup approx water to make the dough
1/3 cup approx soft butter to fry and grease the kulcha layer
ForStuffing:-
3-4small size boiled potatoes
3 tablespoonswhole coriander seeds
2 tablespoonswhole cumin seeds
1 tablespoonchilli flakes
1 tablespoondry pomegranate seeds
1 teaspoonchat masala powder
1/2 teaspoonblack salt
1/2 teaspoonregular salt
1 bunchchopped coriander leaves

Saved

Steps

1

Add 3 cups of all-purpose flour, salt and sugar in a mixing bowl.
2

Mix well and then add 1/4th cup of ghee/butter/shortening.
3

With the help of your fingers and palm mix ghee well with the flour like the picture below. You should mix like that until the mixture becomes crumbly in texture.
4

You have to continue to mix until you can make a rough ball out of the mixture.
5

Now make a dough with the help of water. Don't knead much, you have to just combine the mixture with water to make the dough.I use little more than 1 cup to make the dough.
6

Cover and keep aside the dough for about 20-30 minutes.
7

In the meantime, dry roast 3 tablespoons of coriander seeds and 2 tablespoon of cumin seeds in a pan.
8

With a mortal and pastle crush them coarsely.
9

Also crush some dry pomegranate seeds coarsely.
10

Take 3-4 small size boiled potatoes.
11

Mash them and add 1 or 1 &1/2 tablespoon of crushed coriander-cumin seeds, 1/2 teaspoon dry pomegranate seeds, 1 tablespoon chilli flakes, 1 teaspoon chat masala, 1/2 teaspoon black salt, 1/2 teaspoon salt and some chopped coriander leaves.
12

Mix everything well. You can increase or decrease spice level according to your taste.
13

After the resting time of dough, divide the dough into 7-8 portions. Take one portion of the dough and roll into a thin chapati.
14

Spread or brush some butter over the chapati.
15

Fold the chapati into three parts as shown in the picture. Brush some butter in each fold.
16

Now roll it to make a log.
17

Press the log with your fingers to make a cavity.You can see both side in the picture.These layers are important to make good kulcha.
18

Take one small portion of the stuffing and stuff it.
19

Seal the edges to make a Patty.
20

Similarly make all the stuffed patties.
21

Roll each patty very carefully to make little thick round sheet.
22

Take some melted butter and mix with some crushed coriander-cumin seeds, pomogranate seeds and coriander leaves.
23

Roast each kulcha with few drops of ghee to golden brown.
24

Transfer to a kitchen towel and brush some prepared spice butter mix.
25

Similarly make all the kulchas, keep in kitchen towel and brush spicy butter.
26

Lip smacking stuffed kulcha is ready to serve with any punjabi side dish. I love to have them with some sweet tamarind-date chutney.