Amritsari kulcha is originated from Amritsar Punjab. This is very popular breakfast/main course in India .Kulcha dough knead with yogurt and stuffed with spicy potato/paneer. Soft,hot kulcha( brushed with/ butter) and chole is one of the popular food in North India.
- Whole wheat flour-2 cup
- Yogurt-1/2 cup
- Baking powder-1/2 tsp
- Salt-1/2 tsp
- Sugar-1/2 tsp
- Cooking oil-1 tsp
- Potato-2 boiled,mashed
- Red chili powder – 1/2 tsp
- Coriander leaves – 1 tsp finely chopped
- Black paper powder – 1/2tsp
- Cumin powder- 1/2 tsp
- Ginger garlic paste-1/2 tsp
- Onion- 2tbs finely chopped( optional)
- Green chili -1/2 tsp finely chopped
- Dry mango powder-1/2 tsp
- Crushed pomegranate seeds-1 tsp
- Garam masala-1/2 tsp
- Coriander leaves-1 tbsp chopped(Optional)
- For Chole( serving-4)
- White Chickpeas/chhole-1 cup
- For muslin bag(bundle)-
- Tea bag-1
- Whole black cardamom-2-3
- Whole Black pepper-5-6
- Bay leaf-1-2
- Cinnamon stick-1
- Pomegranate peel-1 piece(optional)
- For gravy-
- Tomato-1 cup, puree
- Onion-1 cup, grated
- Asafoetida/hing-1 pinch
- Red chilli-1 tsp
- Ginger and garlic paste-2 tsp
- Garam masala-1/2 tsp
- Chhole masala-1 tsp
- Dry mango powder/ pomegranate powder-1/2 tsp
- Salt- to taste
- Cashew nut paste-1tbsp
- Cooking oil-2 tbsp
- Onion-slice for garnish
Step 1 – For Kulchas- Combine all ingredients in a bowl mix very well then add little water and make semi-stiff dough (knead10-15 minutes) , cover dough with damp cloth and keep aside for 1 hour.
Step 2 – After 1 hour take dough and knead 5 -10,and make ball from dough and cover with damp cloth for 10 minutes.Mix all ingredients of stuffing ,keep aside.
Step 3 – After 10 minute take ball put some coriander leaves keep on rolling board and roll out with help of rolling pin make 4-5 inch circles.
Step 4 – Heat griddle/tawa invert it .
Step 5 – Apply little water in rolled kulcha on one side ,place on hot griddle .When kulcha starts bubbling, turn griddle above flame and cook kulcha proper,till completely puffed up.
Serve hot with chole!!!
Step 6– Wash and soak chickpeas for 8 to 10 hours/overnight.
Step 7 – Wash chickpeas with fresh water and keep in pressure cooker add 1/2 tsp salt,muslin bag, 4 cup water close lid and give 6 to 7 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.(Keep chick pea and water separate).
Step 8 – Heat nonstick pan add oil ,in oil add cumin seeds,then add grated onion fry until turns brown ,add ginger garlic paste cook until rawness gone,add all spices red chili powder chhole masala ,gram masala,salt,then add tomato puree,mix it proper and cook 2 to 3 minutes until oil float on tomato puree then add chickpeas (separate water) mix it, cook 1-2 minutes,then add chickpea water cover it cook on low flame for 8 to 10 minutes .
Step 9 – Open lid add Cashew nut paste and dry mango powder mix it proper and remove from heat.Garnish with onion slice.