Amritsari Kulcha
It is a popular dish of Andaman and Nicobar. This dish is loaded with coriander leaves, onions, and lots of things. This dish is cooked in a tandoor. This dish is mostly served with cheese and chickpeas. Many people like this dish. It is a popular dish of Andaman and Nicobar.
Amritsari Kulcha |
Ingredients
For Dough
- Refind flour 2cups
- Castar Sugar 1tsp
- Baking powder 1/4tsp
- Baking soda 1/4tsp
- Ghee 4tbsp
- Beaten curd 1/4cups
For filling
- Coriander seeds 1tbsp
- Cumin seeds1tbsp
- Finely Chopped 2 onions
- Green chilies 2-3
- Fresh coriander leaves 1/4 cup
- Amchur Powder 1tsp
- Boiled mashed potato 4
- salt as per taste
Process of making Amritsari Kulcha
For Dough
- In a bowl, mix refined flour baking powder, baking soda, castor sugar, and knead it well.
For Filling
- Add boiled potatoes and mashed well. Mix well till the mixture gets creamy. Add salt to taste and mix well and keep it aside.
- In a pan, add cumin Seeds, Coriander Seeds Dry roast them well, crush them coarsely and keep them aside.
- In a mixing bowl, add onion, green chili, fresh coriander leaves, add the crushed cumin seeds, coriander seeds, amchur powder and mix well.
For Salt Water
- In a bowl, add water, salt and mix well.
For Kulcha
- Make a medium size ball from the dough, place the stuffing within the center, bring the sides along, and be part of them in the middle.
- Gently roll to an oversized disc of five to six inches in diameter.
- Apply gee, coriander leaves, and gently press the kulcha so it gets stuck to the dough.
- Heat the cooking utensil on high flame. Once the cooking utensil is hot, sprinkle saltwater within the cooking utensil so the kulcha sticks thereto. Gently place the kulcha.
- Once it's overdone from each side, place the kulcha on the rack and apply some drawn butter.
- Serve hot kulcha with chole or pickle.
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