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Amritsari Kulcha With Spicy Spring Onion Raita

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Amritsari Kulcha With Spicy Spring Onion Raita

Description

Cooking Time

Preparation Time :25 Min

Cook Time : 45 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 4
  • Ingredients for dough: 2 cups all purpose flour
  • 2 tbsp milk powder
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup yogurt
  • 3/4 cup warm water
  • 1-1/2 tbsp olive oil ------------------------------------------------
  • Ingredients for stuffing: 1-1/4 cup dehydrated potato flakes
  • 3 green chilies chopped finely
  • 1 small onion chopped finely
  • 4-6 garlic cloves minced finely
  • 3/4" ginger grated
  • 1 tsp amchur powder
  • 1 tsp anardana powder
  • 1 tsp cumin powder
  • 1 tsp onion powder
  • 1 tbsp crushed coriander seeds (or 1 tsp coriander powder)
  • 1 tbsp dried cilantro crush (or 1/4 cup chopped fresh coriander leaves)
  • 1-1/4 tsp salt
  • 1 cup water or as needed ------------------------------------------------
  • Miscellaneous ingredients: 3-4 tbsp melted butter or ghee for basting
  • 1/2 cup water as needed
  • 1 tsp onion seeds (kalonji) or as needed
  • 2 tbsp minced garlic as needed
  • 1 tsp dried cilantro crush or as needed ------------------------------------------------
  • Ingredients for spicy spring onion raita: 1/2 cup thick yogurt, whipped
  • 2 stalks spring onions, cleaned, washed, and sliced
  • 1 tsp Sriracha sauce
  • 1 tsp hot sauce
  • 1 tsp dried chives

Directions

  • Method for dough: Combine all dry ingredients and mix well.
  • Add yogurt and mix well with the flour.
  • Add water 1/4 cup at a time, kneading well after each addition.
  • Knead well for at least 15 minutes till dough is soft and elastic. (The dough can be made in stand mixer where all ingredients are combined with water and kneaded for 5 minutes).
  • Oil the dough and wrap it in cling film. Let it rest for 15 minutes. ------------------------------
  • Method for stuffing: In a large mixing bowl, combine all ingredients mentioned under stuffing and bind to form a dough with water. Add water till dough doesn't look dry. Divide in 8 equal sized balls. Cover and keep aside. ------------------------------
  • Method for Kulcha preparation: Heat a thick-bottomed skillet.
  • Divide dough in 8 equal parts. Roll them in plain flour and cover them with kitchen napkin.
  • Dust a clean kitchen platform (or use silpat) with plain flour.
  • Take one dough ball and spread out with fingers. Place one potato mixture ball in the center and seal the dough well.
  • Placing the seam side down, start spreading out the dough in circular shape without tearing through the dough. Apply more flour if it turns sticky.
  • Apply water to bottom side of the Kulcha and place it carefully on the heated skillet (water side down).
  • Sprinkle kalonji and garlic on the Kulcha and press them down gently.
  • Once big bubbles start to appear, flip the tawa directly on the fire so that top side of Kulcha gets the heat and forms a good roast. Keep moving the skillet so that there is equal distribution of heat applied to the Kulcha.
  • Transfer the Kulcha to a serving plate and apply big dollop of butter. Served with spicy spring onion raita. ------------------------------
  • Method for raita: Combine all ingredients well and serve with Kulcha.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

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#Tags

Vegetarian