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Amritsari Kulcha

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Amritsar is by far my favourite city amongst all the cities I have ever travelled to and one of the main reasons for that is the lip-smacking food of that holy city! One just can’t get wrong with food at Amritsar! And one of the most popular delicacies of that city is Amritsari Kulcha!

And I crave them the most here in Kuwait because nothing close is available here. the last I was in Amritsar was way back in 2011; I had them at London last year but they were nowhere close to the original magic but was still some consolation! So you can imagine my extreme emotions of craving!

Some days back I saw the recipe for Amritsari Kulcha from Jaspreet Nirula at Sikandalous Cuisine and decided to give it a shot myself! It was going to be a big experiment for me as I had never used the Pressure Cooker baking technique so watched some YouTube Videos before starting my attempt and they were extremely helpful!

For the first attempt the Kulchas came out pretty decent; they were flavourful, fluffy and perfectly cooked too! I hope to get better with repeated attempts and relive the magic of Amritsar in my own kitchen!

Do give it a shot folks…

The recipe:

For the Dough:

Maida: 2 cups
Wheat flour: 1 cup
Salt
Baking soda: 1/4 tsp
Baking powder: 1 tsp
Sugar: 2 tsp
Curd: 2 tbsp
Milk: 2 tbsp
Ghee: 2 tbsp
Butter for topping

For the Filling:
Boiled potatoes: 4 medium
Chopped green chilies: 3-4
Chopped onions: 2 small
Salt
Red chili powder: 1 tsp
Jeera powder: 1 tsp
Anaardana powder: 1 tsp
Garam masala powder: 1 tsp
Green coriander as required

Method:

For the filling – mix all ingredients, adjust the seasoning and keep aside.

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For the dough:

1. Take a bowl and sieve the Maida, wheat flour, baking soda, baking powder and salt.

2. Add around 1 cup of water and knead into dough.

3. Now in a separate small bowl, mix curd, sugar and milk and add this mixture into the dough. Knead to a smooth and soft dough.

4. Keep it covered with a moist cloth for around 15 min.

5. Now pour in melted ghee and knead the dough well till it incorporates all of the ghee.

6. Keep it for around a couple of hours covered with a moist cloth.

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The Baking:

1. I used a pressure cooker and used it as a tandoor over the gas flame. I watched some YouTube videos to get the process right.

2. Divide the dough into equal sized balls – one by one roll it, stuff with the potato mixture and roll into naan like shape, apply little water on both side and stick the kulcha on the inside of the pressure cooker which is already heated over the flame.

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3. Once the kulchas are cooked and you get the crispy brown crust, apply butter and serve hot after garnishing with some chopped fresh coriander. I served them with Cucumber Raita.

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4. Thank Jaspreet first and then me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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