Amritsari Kulcha

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   In a large bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and the first measurement of salt.

   Uns 2 min

   Nota de cuina: Ensure all dry ingredients are well mixed before adding wet ingredients.

2. 2

   Add the yogurt and the first measurement of melted ghee to the dry ingredients.

   Uns 1 min

3. 3

   Gradually add the lukewarm water, kneading until a soft and pliable dough forms.

   Uns 10 min

   Nota de cuina: The dough should be slightly sticky initially but become smooth with kneading.

4. 4

   Cover the dough with a damp cloth and let it rest in a warm place for at least 2 hours.

   Uns 2 h

   Nota de cuina: This resting period is crucial for the dough to rise and become soft.

5. 5

   While the dough rests, prepare the filling: In another bowl, combine the mashed potato, grated paneer, chopped onion, green chili, grated ginger, chopped cilantro, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder (if using), amchur powder, and the second measurement of salt.

   Uns 10 min

   Nota de cuina: Mix gently to combine without over-mashing the potatoes further.

6. 6

   Divide the dough into 8 equal portions and roll each into a small ball.

   Uns 3 min

   Nota de cuina: Keep the remaining dough covered to prevent it from drying out.

7. 7

   Take one dough ball and flatten it slightly with your palm. Place a spoonful of the filling in the center.

   Uns 1 min

8. 8

   Bring the edges of the dough together to enclose the filling, sealing it completely.

   Uns 1 min

   Nota de cuina: Pinch the seams firmly to prevent the filling from escaping while rolling.

9. 9

   Gently flatten the stuffed ball and sprinkle some nigella seeds and dried fenugreek leaves on top.

10. 10

    Using a rolling pin, carefully roll out the stuffed dough into an oval or round kulcha, about 6-7 inches in diameter.

    Uns 2 min

    Nota de cuina: Roll evenly and avoid pressing too hard to prevent the filling from tearing through the dough.

11. 11

    Heat a heavy-bottomed pan or tawa over medium-high heat. Once hot, place one rolled kulcha onto the pan.

    Uns 1 min

    Nota de cuina: Ensure the pan is adequately hot, but not smoking, for even cooking.

12. 12

    Cook for 1-2 minutes until small bubbles appear on the surface.

    Uns 2 min

13. 13

    Flip the kulcha and cook the other side for another 1-2 minutes.

    Uns 2 min

14. 14

    Apply some of the melted ghee for cooking on both sides and continue to cook, pressing gently with a spatula, until golden brown spots appear and the kulcha is cooked through.

    Uns 3 min

    Nota de cuina: Pressing gently helps the kulcha cook evenly and become crispy.

15. 15

    Alternatively, you can bake the kulchas: Preheat your oven to 200°C (400°F). Place the rolled kulchas on a baking sheet.

    Uns 15 min

    Nota de cuina: Baking gives a slightly different texture, often less crispy than pan-frying.

16. 16

    Bake for 8-10 minutes, or until golden brown and puffed up.

    Uns 10 min

    Nota de cuina: Brush with melted ghee after baking for extra flavor and softness.

17. 17

    Serve hot with chole, pickle, or yogurt.