Stuffed Kulcha Recipe
Ingredients to make Kulcha
•Maida (white flour) – 400 gms. (3 cup)
•Curd – 3 table spoon.
•Baking soda – 1/3 tea spoon.
•Baking powder – 1/2 tea spoon.
•Sugar – 1 tea spoon.
•Oil – 1 table spoon.
•Salt – 3/4 tea spoon (or according to the taste)
•Carom seeds or cumin seeds – 1 tea spoon.
Ingredients to prepare the filling.
•Potato – 300 gms. ( 4 boiled)
•Salt – 1/2 tea spoon (or according to the taste)
•Green chilli – 1-2 (chopped)
•Ginger – 1 inch long piece (grated)
•Amchoor powder – 1/2 tea spoon.
•Coriander powder – 1 tea spoon.
•Red chilli powder – 1-2 pinch.
•Garam masala – 1/4 tea spoon
•Coriander leaves – 1 table spoon (chopped)
Method – How to make Amritsari Stuffed Kulcha Knead the flour to make Kulcha.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready. Knead the flour to make Kulcha. Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready. Prepare the Filling to stuff the Kulcha. Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready. Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides to make a kulcha. It’s time to Bake the Kulcha. You can bake the kulcha in oven, pan (tawa) or tandoor. To make the kulcha in a pan, put it over the stove and grease it with little oil. Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner. Serve the Potato stuffed kulchas with curd, chutney or chole recipe.
Pindi Chole :
1. 2 cups chick peas
2. 1 tea bag
3. 4 green chilies, finely chopped
4. 3 tomatoes, finely chopped
5. 1 onion, finely chopped
6. 1 inch ginger, finely chopped
7. 1 tbsp fresh coriander, finely chopped
8. 1 tsp dry mango powder (aamchur)
9. 2 tsp garam masala powder
10. 2 tsp red chilly powder
11. 2 tsp dry coriander powder
12. 1 piece bay leaf
13. 1 tsp oil
To be dry roasted on a warm skillet and ground into dry masala
1. 1 tsp garam masala
2. 8 cloves
3. 1 inch cinnamon
4. 1 tsp whole black pepper or 2 tsp ground black pepper
5. 1 tsp cumin seeds
6. 1 tsp coriander seeds
7. 1 tbsp anardana (dried pomegranate seeds)
8. 2-3 cardamoms
Directions Soak the chick peas in water overnight but if you don’t have time I use this trick, jus soak the chick peas in warm water for about an hour. After soaking them for an hour add the chick peas in a pressure cooker along with the tea bag and salt to taste. If you don’t have a pressure cooker you can use any normal sauce pot with a cover. Covering the chick peas will help boil them faster. In a pressure cooker it should take about 10 minutes and in a sauce pot about 25-30 minutes. The tea bag gives it a rich dark brown color which you see in restaurants. Once done drain and set aside. Don’t discard the water. In a skillet heat oil and add bay leaf onions and ginger. Sauté until slightly browned. Next add tomatoes and sauté until soft. Now add green chilies, half of fresh coriander, dry mango powder, garam masala, red chilly powder, dry coriander powder and the ground dry masala. Sauté for about a minute till you smell the fragrance of the spices. Add the chick peas and sauté until well mixed. If you think the pindi chole is too dry you can add the water kept aside after boiling the chick peas. Garnish with the remaining coriander and serve hot with Amritsari Kulcha and Imli Onion Chutney. You can also serve it with hot Bhaturas.
Imli Onion Chutney
1.1 cup Tamarind (dried, found in packets in grocery store)
2.1/2 cup Palm Sugar (Jaggery)
3.2 tbsp sugar
4.1/2 tsp red chilly powder
5.1/2 tsp black pepper
6.1/2 tsp ground clove
7.1 tsp cumin powder
8.2 cups water
9.salt to taste
10.1 onion, cut into thin strips
11.1 tsp fresh coriander, finely chopped
Directions De seed the tamarind and soak in the water for about 30 minutes. Once done, squeeze all the liquid from the tamarind and strain the water. Add water in a sauce pot and add all the remaining ingredients. Boil until all the ingredients are well dissolved and the chutney is slightly thick. This takes about 30 minutes. Once cooled add the onions, mix well and garnish with fresh coriander. Serve hot with Amritsari Kulcha and Pindi Chole.
Recipe by: Kanika Chawla (Eastern Snap Your Dish Contestant, Aug13)
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