Name: Amritsari Kulcha Recipe
Total time: 20 min
Yield: 4
Cuisine: Punjabi

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Amritsari kulcha-indian leavened flatbread stuffed with a spicy mixture of cottage cheese and potatoes. 

How to make Amritsari Kulcha Recipe

Anjana Chaturvedi

Crawler

Punjabi

<p>Amritsari kulcha-indian leavened flatbread stuffed with a spicy mixture of cottage cheese and potatoes. </p>

Refined flour/maida

A  of carom seeds/ajwain

Baking powder

Clarified butter/desi ghee

Salt/namak

Sugar/chini

Fresh coriander/cilantro/hara dhaniya

Potatoes/aloo boiled

Cottage cheese/paneer

Pepper powder/kali mirch

Chili flakes/kuti lal mirch

Dried fenugreek/kasoori methi

Dried pomegranate seeds powder/anardana powder

Pistachio/pista chopped

Raisins/kishmish chopped

Green chillies/hari mirch chopped

Grind dried pomegranate seeds (anardana) to a coarse powder and crush dried fenugreek leaves.

step 1

Take refined flour, ghee, salt, sugar, baking powder, carom seeds and coriander leaves and mix well.

step 2

Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.

step 3

Mash boiled potato and cottage cheese (paneer).

step 4

Add all the spices for filling in the potato and cottage cheese mixture and mix well.

step 5

Knead the dough and make medium sized balls from the dough.

step 6

Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.

step 7

Dust it with flour and roll to make a medium thick round or oval disc.

step 8

Apply few drops of water on the rolled kulcha and spread all over it.

step 9

Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down (to the surface of the tawa/griddle, so that it sticks to it).

step 10

Cook for few seconds till light golden spot appears on the side.

step 11

Flip over and cook again till light brown spots start appearing.

step 12

Now drizzle 1 tsp of oil or butter and roast from both the sides for few seconds.

step 13

step 14

Maayeka