Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Amritsari Kulcha

Traditional Recipe 12: Amritsari Kulcha recipe

🧺 Ingredients

• All-purpose flour (maida): 350g
• Whole wheat flour: 50g
• Yogurt (full-fat): 100ml
• Salt: 5g
• Sugar: 5g
• Baking powder: 3g
• Oil: 30ml
• Water: 100ml
• Paneer (crumbled): 200g
• Onions (finely chopped): 100g
• Green chilies (minced): 2
• Coriander leaves (chopped): 15g
• Carom seeds (ajwain): 2g
• Turmeric powder: 1g
• Salt: 4g
• Oil: 10ml
• Ghee: 40ml
• Nigella seeds (kalonji): 10g
• Coarse salt: 5g

👩‍🍳 How to make Amritsari Kulcha

1. Dough: Mix all-purpose flour (350g), wheat flour (50g), salt (5g), sugar (5g), baking powder (3g). Add yogurt (100ml), oil (30ml), water (100ml) gradually while kneading.
2. Knead 5 minutes until soft, elastic dough. Cover with damp cloth, ferment 2 hours at room temperature.
3. Filling: Mix paneer (200g), onions (100g), chilies (2), coriander (15g), carom seeds (2g), turmeric (1g), salt (4g), oil (10ml). Mix well.
4. Divide dough into 4 equal balls. Flatten each into a disc (5 inches).
5. Place 60g filling in center, gather edges and seal completely. Gently flatten to 1/4 inch thickness.
6. Roll carefully between palms or on floured surface to 6 inches diameter, 1/4 inch thick.
7. Heat cast-iron skillet (tawa) over high heat (220°C) until very hot.
8. Place kulcha on hot griddle, cook 2 minutes until bottom has light brown spots.
9. Flip, cook 1 minute, flip again.
10. Brush with ghee (10ml), sprinkle nigella seeds (2.5g) and coarse salt (1.25g).
11. Press edges gently with cloth, cook another 1 minute until golden-brown and puffed.
12. Flip once more, brush other side with ghee (10ml), cook 45 seconds.
13. Transfer to plate.
14. Serve hot with chickpea curry or pickle.

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