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Photo of Amritsari Kulcha by bhawna kabra at BetterButter
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Amritsari Kulcha

Feb-26-2016
bhawna kabra
120 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Amritsari Kulcha RECIPE

It is one of the most famous dishes from Punjabi Cuisine. I will give credits of this recipe to Mrs.Dhwani Mehta as before seing her post on FB I always thinked to make this but never tried.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Baking
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. all purpose flour 2 cup
  2. olive oil 1 tbsp
  3. Active Dry yeast 1 tsp
  4. sugar 1 tbsp
  5. Warm Milk 1 cup
  6. salt to taste
  7. Boiled potato 1/2 kg
  8. Green chilli paste 1 tsp
  9. Chat masala 1/2 tsp
  10. Lots of coriander leaves
  11. Garam masala 1 tsp
  12. red chilli powder 1 tsp
  13. butter 1 tbsp
  14. APF for rolling kulcha
  15. anardana Powder 1 tsp

Instructions

  1. For Dough: In a bowl mix yeast, sugar, oil in warm milk and cover it keep it in warm place for 10 min to make it cloudy type.
  2. In a big mixing bowl take floor and salt. Now add that foamy mixture to it and knead the dough for 7-8 min.
  3. Grease a bowl, place the dough apply some oil and cover the dough with plastic wrap. Let it ferment for an hour. You can it has doubled in size now.
  4. For Stuffing: In a bowl mix mashed potatoes, cilantro, salt, garam masala, green chilli paste & chat masala. Divide into equal sized balls.
  5. Take the dough knead it again and divide into 6 equal sized balls. Keep aside.
  6. Preheat the oven at 250°C.
  7. Take 1 ball, gently press it and place a ball of stuffing in it. Repeat the process for remaining balls and keep aside for 10 min.
  8. Take a ball and spread it with hands or rolling pin into thick roti and sprinkle some garam masala, cilantro, anardana, red chilli powder on it.
  9. Place it on greased baking tray and bake for 8 min. It will turn beautiful golden color at top and amazingly puffed.
  10. Now remove from oven and apply butter generously & serve immediately with chhole and onions.

Reviews (5)  

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Reena Dixit
Jul-14-2018
Reena Dixit   Jul-14-2018

Nishchay. Kodwani
Sep-15-2017
Nishchay. Kodwani   Sep-15-2017

I had also try very nice recipie

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