Baked Amritsari Kulcha With Matar Ki Chaat

Name: Baked Amritsari Kulcha With Matar Ki Chaat
Cuisine: Indian
Ingredients: 2 cup maida/All purpose flour; 1/2 tsp baking powder; 1 tsp sugar; to taste Salt; 2 tbsp ghee; As needed Water to knead a dough; 4 medium size boiled potatoes; 1 medium onion finely chopped; 3 green chilli finely chopped; 1 tsp ginger finely chopped; 2 tbsp fresh coriander leaves chopped; 1 tsp crushed coriander seeds; 1 tsp Red chilli powder; 1/2 tsp aamchor (dry mango) powder; to taste Salt; 500 gm Boiled White Matar/ dry white pea; 1 medium onion finely chopped; 1 medium tomato chopped; 2 green chilli chopped; 1 tbsp chopped coriander leaves; 4 tbsp tamarind pulp; to taste Salt; 1 tsp Red chilli powder; 1 tsp Coriander powder

chef_ksg @cook_12055600

New Delhi

This Amritsari Kulcha recipe is similar to the authentic kulcha and it turns out delicious. But these Kulchas are baked in the oven. The OTG works great, and it is proven to be a saver for me many times.

This is one of the most famous street food you will find in Delhi. Matar is not really green peas but dry white peas.

I combined kulcha and matar ki chaat and it came out so delicious.

This is one of the most famous street food you will find in Delhi. Matar is not really green peas but dry white peas.

I combined kulcha and matar ki chaat and it came out so delicious.

chef_ksg @cook_12055600

New Delhi

This is one of the most famous street food you will find in Delhi. Matar is not really green peas but dry white peas.

I combined kulcha and matar ki chaat and it came out so delicious.

This is one of the most famous street food you will find in Delhi. Matar is not really green peas but dry white peas.

I combined kulcha and matar ki chaat and it came out so delicious.

Saved

Ingredients

For the Dough
2 cupmaida/All purpose flour
1/2 tspbaking powder
1 tspsugar
to tasteSalt
2 tbspghee
As neededWater to knead a dough
For stuffing
4medium size boiled potatoes
1medium onion finely chopped
3green chilli finely chopped
1 tspginger finely chopped
2 tbspfresh coriander leaves chopped
1 tspcrushed coriander seeds
1 tspRed chilli powder
1/2 tspaamchor (dry mango) powder
to tasteSalt
For Matar Ki Chaat
500 gmBoiled White Matar/ dry white pea
1medium onion finely chopped
1medium tomato chopped
2green chilli chopped
1 tbspchopped coriander leaves
4 tbsptamarind pulp
to tasteSalt
1 tspRed chilli powder
1 tspCoriander powder

Saved

Steps

1

In a mixing bowl, combine flour with baking powder, sugar and salt. Mix everything until well combined.
2

Start adding little water at a time and start kneading to form a soft and sticky dough, use water as required.Once the dough is formed add the butter and continue kneading for 2-3 minutes. Till soft and elastic.
3

Cover the dough with a samp cloth and set aside for atleast 1 hour.
4

In a large mixing bowl mash the boiled potatoes, add all the ingredients. Using your hand start mixing all the ingredients until well combined. The stuffing is ready.
5

Once done divide the kneaded dough into 6-8 smaller portions. Cover the dough with a samp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
6

Take a rolling pin and board; dust it with some dry flour. Take one portion of the dough and flatten it.
Take some filling and place it in the centre and then start gathering the sides and seal it.
7

Start to roll the dough into a round shape, using a rolling pin or your fingers.
Once you achieve the shape spread some Kasuri methi and gently roll the rolling pin once so the coriander and Kasuri methi sticks.
8

Brush some milk on the top and bake at 220 deg. celcius in a preheated oven for 12-15 minutes. Till you achieve nice golden brown colour on the top.
9

For MATAR KI CHAAT
10

Take a mixing bowl, add boiled matar and Mix it will all the ingredients and finish it with coriander.