Amritsari Kulcha without Tandoor & Chutney I बिना तंदूर चूर चूर अमृतसरी कुलचा I Pankaj Bhadouria

Amritsari Kulcha without Tandoor & Chutney I बिना तंदूर चूर चूर अमृतसरी कुलचा I Pankaj Bhadouria

Sharing today the recipe of an Amritsari Kulcha that comes from Amritsar! The USP of an Amritsari Kulcha is that it is so crisp that when you scrunch it with your hands, it gets completely crushes yet the Amritsari Kulcha is so soft inside! The Amritsari Kulcha is served with a special Onion & Tamarind Chutney that makes the Amritsari Kulcha experience complete. So along with the Amritsari Kulcha, I have also shared with you the recipe of the chutney. Also shared most importantly, how you can make the Amritsari Kulcha without the Tandoor in not just 1 but 2 ways!


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Recipe :

Amritsari Kulcha & Chutney
Preparation Time:30 minutes
Cooking Time: 20 minutes
Serves: 2-3

Ingredients:
For the dough
1 cup whole wheat flour
1 cup flour
½ tsp salt
1/2tsp carom seeds (ajwain)
½ cup yoghurt
1 tsp baking powder
2 tbsp ghee
For the stuffing:
1 cup grated paneer
1 cup mashed boiled potatoes
½ cup chopped onion
1 tbsp chopped green chilies
1 tsp chili flakes
2 tbsp chopped coriander leaves
1 tbsp crushed coriander seeds
1 tsp cumin seeds
½ tsp ajwain
1 tbsp anardana powder
1 tsp cumin seeds
Salt to taste
For the Chutney:
1 cup chopped Onion
1 tsp Green chilli chopped
1 cup Tamarind Pulp
1 cup Potato (boiled & mashed)
Salt – to taste
½ tsp Black salt
1 tsp Roasted cumin powder
½ tsp Chilli powder
1 tsp Sugar
1 cup Water
2 tbsp Coriander chopped

Method:
Mix together all the ingredients for the chutney and set aside.
For the dough:
Mix the 2 flours. Add the salt, ajwain, yoghurt, baking powder and knead to a smooth and slack dough using sufficient water. Rest the dough for 20 minutes knead for 1 minute more. Now add ghee 1 tbsp at a time folding in the ghee till well incorporated.
Mix together all the ingredients for the stuffing and season to taste.
Break the dough into 6 tennis sized balls and flatten the dough balls.
Divide the stuffing into 6 equal parts.
Flatten out the dough balls and stuff with the stuffing. Seal from all ends and flatten out with your hands.
Heat a large pressure cooker till very hot.
Apply water on one side of the kulcha and stick on the inside wall of the cooker with watered side inside.
Cook kulcha till golden and crisp. Remove from pressure cooker and apply butter liberally.
Serve with chutney.

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