Know how to make restaurant style Amritsari Kulcha at home!
Crisp and soft leavened bread called Amritsari Kulcha is packed with mashed and boiled potatoes and spices. Naan and this bread are comparable. Amritsari Kulcha is an authentic and original Punjabi dish from Amritsar which is served with Chole or Dal Makhani. It tastes divine and looks gorgeous on the platter. North Indian dishes like Chole, Palak Paneer, Sarson Ka Saag, etc. are popular in Punjab. One of them is Amritsari Kulcha. The recipe for Amritsari Stuffed Kulcha is well known in North India. But Amritsar is where the best kulchas are made. With the help of this Amritsari Kulcha recipe, you can have your meal prepared in under an hour! This aloo kulcha recipe is simple to make and delicious. This Amritsari kulcha dish is a must-try if you enjoy Punjabi cuisine. This recipe for aloo kulcha, which uses basic kitchen supplies, is ideal for serving guests. This North Indian kulcha dish is best served with a tall glass of refreshing lassi and spicy chole.
Here's how you can make Amritsari Kulcha at home-
1. 1 cup all-purpose flour
2. 1 tablespoon virgin olive oil
1. 1 boiled potato
2. 1/2 onion
3. 1/2 teaspoon cumin powder
4. 1/4 teaspoon coriander leaves
5. 1/2 green chilli
6. 1/4 teaspoon red chilli powder
7. 1 pinch chaat masala
1. salt as required
1. 1/2 teaspoon baking powder
2. 1/2 teaspoon sugar
3. 2 tablespoon yoghurt (curd)
4. 1/4 teaspoon baking soda
5. 2 teaspoon refined oil
6. 2 tablespoons lukewarm milk
1. Take a large bowl, and sieve the flour into it to prepare the dough. Add curd, refined oil, baking soda and baking powder to it. Use your fingers to thoroughly combine the flour with the sugar and salt. Make a solid dough by combining flour with warm milk and then kneading the mixture. Put a moist cloth over it and set it away.
2. Take the boiling potato and mash it in a bowl to create the kulcha's stuffing. Combine mashed potatoes with green chillies, onions, and finely chopped onions. Mix the chat masala, coriander seeds, red chilli powder, and cumin powder. Mix the ingredients with a spoon after adding salt.
3. Take the dough and divide it into two halves. Each part should be rolled into a ball, which should then be flattened using a rolling pin. A tablespoon of aloo filling should be placed in the centre of the flattened dough before the kulcha well is sealed. It is then rolled one more into a paratha after being dusted with flour.
4. Add some Olive oil to a non-stick pan. Place the kulcha in the pan carefully when oil bubbles begin to appear and cook for one minute. Once the kulcha has been flipped, grill the opposite side until it is crispy and golden brown. Serve hot with Amritsari Chole once finished.