Amritsari kulcha / Potato stuffed Indian Bread
Amritsari kulcha -Indian leavened flatbread stuffed with a spicy mixture of cottage cheese and potatoes.
Servings: 4
Ingredients
- 150 grams Refined Flour / Maida
- a pinch of Carom Seeds / Ajwain
- 1/3 tsp Baking Powder
- 1.5 tbsp Clarified Butter / Desi Ghee
- 1/2 tsp Salt / Namak
- 1/4 tsp Sugar / Chini
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
Filling
- 50 grams Potatoes / Aloo Boiled
- 50 grams Cottage cheese / Paneer
- 1/4 tsp Pepper Powder / Kali Mirch
- 1/2 tsp Chili Flakes / Kuti Lal Mirch
- 1/2 tsp Dried Fenugreek / Kasoori Methi
- 1 tsp Dried Pomegranate seeds powder/anardana powder
- 6 Pistachio / Pista chopped
- 8 Raisins / Kishmish chopped
- 2 Green Chillies / Hari Mirch chopped
- 1/2 tsp Salt / Namak
Instructions
- Grind dried pomegranate seeds (anardana) to a coarse powder and crush dried fenugreek leaves.
- Take refined flour, ghee, salt, sugar, baking powder, carom seeds and coriander leaves and mix well
- Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.
- Mash boiled potato and cottage cheese (paneer).
- Add all the spices for filling in the potato and cottage cheese mixture and mix well.
- Knead the dough and make medium sized balls from the dough.
- Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.
- Dust it with flour and roll to make a medium thick round or oval disc.
- Apply few drops of water on the rolled kulcha and spread all over it.
- Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down (to the surface of the tawa/griddle, so that it sticks to it).
- Cook for few seconds till light golden spot appears on the side.
- Flip over and cook again till light brown spots start appearing.
- Now drizzle 1 tsp of oil or butter and roast from both the sides for few seconds.
- Serve hot with chhole or any rich gravy .