Amritsari kulcha
Prep Time:
10 minutes
Cooking Time:
20 minutes
Servings:
6
Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan.
The dough should be sticky and wet.
Your stuffing should be dry.
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Ingredients
-
For Dough (12 Kulcha)
4 cups - Unbleached All Purpose flour / Maida
2 tablespoon - Oil
Salt to taste
2 teaspoon - Active dry yeast
2 tablespoon - Sugar
2 cups Warm Whole milk you may need 1 and ¾ cup only, depending upon the quality of your all purpose flour
For Stuffing (will make 12 balls)
2 lbs (1 kg) - Boiled Potatoes
3 - tablespoon Chopped coriander
1 tablespoon - Green chili paste we prefer little bit spicy, you may add according to your taste
Salt to taste
1 tablespoon - Chaat masala
1 teaspoon - Garam masala
Other Ingredient
Butter
All purpose flour / maida for rolling the Kulcha
Some Crushed coriander seeds
Some crushed anardaana Optional
Red chili powder
Chopped cilantro
Directions
For Dough
Place warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes.
You can use the Kitchen-aid dough maker or you can knead the dough by hand.
Grease a bowl and add the dough. Brush some oil over surface of dough. Cover it with towel and let it ferment for an hour. After an hour the dough has doubled in size.
For Stuffing
Take all the ingredients in a bowl. Mix them well and divide into 12 equal size balls. Keep it aside.
Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don't have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.
Dust the working surface with a little all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.
Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.
Take one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder, and cilantro.
Place it on a pizza stone or greased baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.
Remove from the oven and apply butter on top.
Stove Top Version:
Place the rolled kulcha on a regular tawa, apply some ghee both the sides and cook them from both the sides over medium to high heat.
Amritsari Kulcha is ready. Apply butter or ghee and Serve them hot with Chole, sweet chutney, Dal Makhani or curd. Enjoy!!!
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