kulcha recipe | amritsari kulcha recipe | aloo kulcha recipe

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kulcha recipe on tawa | amritsari kulcha recipe | aloo kulcha recipe with step by step photo and video. a popular naan bread recipe from indian and pakistan cuisine which is typically consumed with chole masala. amritsari kulcha is a potato stuffed kulcha recipe which is popular bread recipe from amritsar, a city in punjab.

 

kulcha recipe amritsari kulcha recipe aloo kulcha recipe 1 1024x769

furthermore, some important tips and suggestions for a perfect amritsari kulcha recipe. firstly, i have kneaded the dough with plain luke warm water, however even warm milk can be used to knead the dough. this would result in a soft and layered kulcha recipe. secondly, always apply water to backside of kulcha before heating it on tawa or oven. lastly, the potato stuffing can be completely ignored and you can prepare plain kulcha recipe.

 
 
 PREP TIME:2 HOURS
 COOK TIME:30 MINUTES
 TOTAL TIME:2 HOURS 30 MINUTES
 SERVINGS: SERVINGS
 
 COURSE:ROTI
 CUISINE:INDIAN
 
easy kulcha recipe | amritsari kulcha recipe | aloo kulcha recipe

INGREDIENTS

TO PREPARE DOUGH:

  • 2 cups maida / all-purpose flour / refined flour / plain flour
  • 1 tsp sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • salt to taste
  • ¼ cup curd / yogurtfresh thick
  • 2 tsp oil
  • luke water as requiredto knead

FOR POTATO STUFFING:

  • 2 large potatoboiled and peeled
  • 1 green chilifinely chopped
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • ¼ tsp garam masala powder
  • 1 inch gingergrated
  • ¼ tsp aamchur powder / dry mango powder
  • ¼ tsp ajwain / carrom seeds
  • 2 tbsp coriander leavesfinely chopped
  • salt to taste

OTHER INGREDIENTS:

  • 2 tsp black sesame seeds / til
  • 3 tbsp coriander leavesfinely chopped
  • 2 tbsp butter

INSTRUCTIONS

  • firstly, knead the dough for 10 minutes with ingredients listed for dough.
  • cover with a moist cloth and rest for 2 hours in warm place.
  • meanwhile, in a mixing bowl prepare stuffing mixing the ingredients listed for stuffing.
  • after 2 hours, pinch a ball sized dough.
  • and roll to 5 inch circular disk and place aloo stuffing in the centre.
  • take the edge and start pleating bringing to centre.
  • sprinkle some sesame seeds and coriander leaves.
  • gently roll to oval shape using rolling pin.
  • brush with water over kulcha.
  • furthermore, slowly flip over and put it on hot tawa and press gently.
  • after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown
  • finally, spread some more butter and serve aloo kulcha hot.