Amritsari Kulcha

Name: Amritsari Kulcha
Cuisine: Indian
Ingredients: 1 cup refined flour; 1 tbsp Milk powder; 1 pinch Baking soda; 2 tbsp Yogurt/curd; as needed Warm water; 1 tsp Sugar; 4 boiled potatoes; 1 tsp Grated ginger; 1 tsp Grated garlic; 2 small Chopped onions; 1 tsp Fresh mint leaves; 1 tsp Fresh coriander leaves; 1 tsp Black salt; To taste Salt; 1/2 tsp Ajwain; 1/2 tsp Amchur powder; 1 tsp Red chilli powder; 1 tsp Anardana powder; 1 tsp Roasted cumin powder; 1 tsp Crushed coriander; as needed Ghee

Falgooni Mangrola @sai123

Mumbai

A very healthy delicious snack
#ComfortFoodRecipe

Falgooni Mangrola @sai123

Mumbai

A very healthy delicious snack
#ComfortFoodRecipe

Saved

Ingredients

1 cuprefined flour
1 tbspMilk powder
1 pinchBaking soda
2 tbspYogurt/curd
as neededWarm water
1 tspSugar
4boiled potatoes
1 tspGrated ginger
1 tspGrated garlic
2small Chopped onions
1 tspFresh mint leaves
1 tspFresh coriander leaves
1 tspBlack salt
To tasteSalt
1/2 tspAjwain
1/2 tspAmchur powder
1 tspRed chilli powder
1 tspAnardana powder
1 tspRoasted cumin powder
1 tspCrushed coriander
as neededGhee

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Steps

1

Take Maida, add milk powder, sugar, salt, baking soda and curd. Add warm water and knead the dough. And let it rest for one hour.
2

In a vessel, take all the remaining ingredients and make a mixture.
3

Take the dough and make a big chapati, apply ghee all over, then fold it from one side by overlapping each. Again apply ghee. And close the edges and roll out. Then you get an elongated size dough. Cut into pieces and make round balls.
4

Now with your hands spread the dough and take one portion of mixture and keep it centre and cover and make a parantha with your hands pressing it slowly.
5

Now spread coriander leaves on the parantha and on the down side apply water.
6

Heat a tawa and the water side should be placed on Tawa so that when it is turned upside down, parantha does not fall from the tawa.
7

Now take the handle and turn it upside down to cook the parantha. The Amritsari kulcha is cooked from both the sides.
8

Cut it in half and quarters and serve with curd.