AMRITSARI ONION KULCHA

 Amritsari Kulcha is a delicious flatbread that is crispy on the outside with melt in mouth texture from the inside and topped with aromatic spices. This is one of the best stuffed flat bread that you should not miss to try out. Stuffing can be Potato, Onion or Paneer mixed with few Indian spices.Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. But my family love to eat this Stuffed Kulcha as it is. Making amritsari kulcha is very easy and you do not need a tandoor. It tastes good with matar curry, plain curd or chole masala. Here is how to make aloo kulcha on tawa with step by step photos.

INGREDIENTS:

For Dough -

3 Cup All Purpose Flour

1/3 Cup Curd

1/4 Cup Ghee

1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1 teaspoon Sugar

Salt as per taste

Water as needed

For Filling:

1 Big Onion, chopped finely

5-6 tablespoon Coriander, finely chopped

1 tablespoon Garlic- Ginger Paste

¼ Cup Mint Leaves

Salt to taste

½ teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

1/4 teaspoon Amchur Powder

 Other INGREDIENTS -

1 tablespoon Black Sesame Seeds

2-3 tablespoon Coriander, finely chopped

5-6 Garlic cloves, crushed roughly

Butter /Ghee

METHOD

For Dough - 

STEP 1 - In a large bowl, add all purpose flour, salt, baking powder, baking soda and mix well.

Strain it using a strainer and then add sugar and mix well.

STEP 2 - Now add ghee and curd in it and mix it well.

STEP 3 - Then add water in small batches and start making dough. 

STEP 4 - Dough should be medium, not too soft and not too stiff.

STEP 5 - Apply some oil all over the dough, cover it with a clean damp cloth and keep aside for 1 hour.

For Filling - 

STEP 1 - In a mixing bowl, add chopped onion, ginger garlic paste, chopped coriander, chopped mint leaves, and spice powders.

STEP 2 -  Give it a nice mix, adjust the seasoning and keep aside.

How to proceed -

STEP 1 - Once the dough and the filling is ready, let's start making kulchas.

STEP 2 - Heat an iron griddle/ tawa on high flame. 

STEP 3 - Keep a bowl of water, some chopped coriander, sesame seeds and butter handy near you.

STEP 4 - Pinch out a medium sized ball from the prepared dough.

STEP 5 - Dust your rolling board with some dry flour.

STEP 6 - Make a small disc  using your fingers.

STEP 7 - Now put some onion mixture in the centre on the disc.

STEP 8 - Now bring all the edges together in form of ball, pinch to seal.

STEP 9 - Once again gently flatten the ball with light pressure. 

STEP 10 - Dust some flour on the platform and roll it out into a circle without putting too much pressure on the kulcha. 

STEP 11 - Thickness should be like stuffed paratha.

STEP 12 - Heat an iron tawa / griddle on medium flame. Brush some water on the upper side

and carefully transfer the kulcha on griddle.

STEP 13 - Water side should be down on a very hot griddle which helps the kulcha to stick on to the griddle.

STEP 14 - Now apply some water on it and sprinkle some sesame seeds, coriander and crushed garlic and slightly press it.

STEP 15 - After 2-3 minutes, you will see some bubbles appear on the surface.

STEP 16 - Now flip the griddle on direct flame and allow the kulcha to cook on medium high flame until cooked properly and some charred marks appear.

 STEP 17 - Using tongs remove the kulcha from the griddle.

STEP 18 - Apply some butter and 

slightly crush the kulcha between your palms while hot. 

Serve hot with any Indian curry like

 Chole, Butter Chicken, Paneer Butter Masala, and onion rings/ sirkewala pyaaz and lemon wedges.and enjoy.

NOTE : *Make sure your dough is soft and sticky which helps to make your kulcha soft.

               *If you put more pressure while making the dough ball flat, filling will ooze out from the sides.

               *Do not use to much dry flour while rolling kulcha. It will make your kulcha dry.