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Photo of Amritsari Kulcha by Abhilasha Gupta at BetterButter
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Amritsari Kulcha

Apr-21-2018
Abhilasha Gupta
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Amritsari Kulcha RECIPE

Amritsari Kulcha is perfect for lunch or dinner. Tasty and healthy kulcha easy to make.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Appetizers
  • Healthy

Ingredients Serving: 6

  1. Maida 2 cups
  2. Semolina 2 tbsp
  3. Curd 2 tbsp
  4. Baking soda 1/4 tsp
  5. Salt to taste
  6. Sugar 1 tsp
  7. Baking powder 1 tsp
  8. Oil 2 tbsp
  9. Milk 1 cup
  10. For stuffing...
  11. 2 boiled potatoes
  12. Salt to taste
  13. Red chilli powder 1/2 tsp
  14. Chat masala 1/2 tsp
  15. Garam masala 1/2 tsp
  16. Corriender leaves chopped 2 tbsp
  17. Green Chilli 2
  18. Onion 1

Instructions

  1. IN A BOWL MIX 2 TBSP CURD & 1/4 TSP SODA, KEEP ASIDE.
  2. IN A MIXING BOWL ADD 2 CUPS MAIDA, 1 TSP SUGAR, SALT TO TASTE.
  3. ADD 2 TBSP OIL & 1 TSP BAKING POWDER, MIX WELL.
  4. ADD SODA MIX CURD, MIX.
  5. ADD 2 TBSP SEMOLINA & 1 CUP MILK, MAKE A DOUGH.
  6. ADD MILK AS REQUIRED & MAKE A SOFT DOUGH.
  7. KEEP ASIDE FOR 30 MINUTES.
  8. ADD 2 BOILED POTATOES, 1 CHOPPED ONION, 2 GREEN CHILLIES.
  9. ADD 1/2 TSP EACH RED CHILLI POWDER, GARAM MASALA, CHAT MASALA.
  10. ADD 2 TBSP CHOPPED CORIANDER LEAVES, SALT TO TASTE.
  11. MIX WELL & KEEP ASIDE.
  12. SMOOTH THE DOUGH AGAIN.
  13. MAKE EQUAL SIZED BALLS.
  14. TAKE A BALL, MAKE A SMALL ROLL.
  15. STUFF 2 TBSP POTATO MASALA.
  16. ROLL WITH ROLLING PIN LIKE CHAPATI.
  17. SPRINKLE 1 TSP CORIANDER LEAVES ON ONE SIDE.
  18. KEEP ASIDE FOR 15 MINUTES MORE.
  19. NOW TAKE A KULCHA
  20. TRANSFER KULCHA ON MEDIUM HEAT TAVA.
  21. COVER THE LID & COOK FOR 2 MINUTES.
  22. FLIP THE KULCHA, & COOK FOR MORE 2 MINUTES ON MEDIUM LOW HEAT.
  23. COOK TILL GOLDEN BROWN.
  24. COOK ALL KULCHAS AS SAME.
  25. SPREAD GHEE ON TOP.
  26. SERVE HOT..

Reviews (1)  

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Milli Garg
Apr-24-2018
Milli Garg   Apr-24-2018

Thanks for sharing this recipe.

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