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NAAN | AMRITSARI ALOO KULCHA | KULCHA


 | AMRITSARI ALOO KULCHA | BUTTER KULCHA | 

Kulcha and Naan both are different varieties of Indian Breads. Kulcha is crispy and over burnt bread. It is considered as a delicate food of Amritsar. Amritsari kulcha is very famous for its stuffing and cooking process. They use boiled potato for stuffing and add various spices for taste and flavor. It is baked into a charcoal oven or Bhatta .Though its outside is crisp but its inside is soft and spongy. Cooking has no limits; everyone can choose their own ingredients to mark their recipe.


If you like this Amritsari Aloo Kulcha recipe then you can also try other Indian bread Recipes that you can make for your everyday meals.
To make Amritsari Aloo Kulcha follow these few easy steps bellow.

CRISPY  AND SPONGY STUFFING KILCHA
ABOUT THE DISH:

CUISINE: Indian Cuisine
COURSE: Main Course
DIET: Veg- Dish



THE DISH IS BEST COMBO WITH:

It is a main course for dinner and you can try this Amritsari Aloo Kulcha with

TOTAL COOKING TIME:  

PREPARATION TIME FOR KULCHA
INGREDIENTS:

*1cup - 250ml; *1tbsp. – Tablespoon; *1tsp. – Teaspoon; 
  • Flour – 2 cups
  • Oil – 2 tbsp.
  • Butter – ½ cup
  • Yeast – 1½ tsp.
  • Sugar – 1 tbsp.
  • Asafoetida (hing) – 1 tsp.
  • Salt – as your taste
  • Chili flakes – ½ tsp.  
  • Cumin seed – 1 tsp.
  • Potato – 2 medium size
  • Coriander leaves – ½ cup
  • Black cumin (kalonji) – 1 tbsp.
  • Cumin (Jeera) powder – 1 tsp.
  • Water – as your needs


Follow these steps to make Amritsari aloo Kulcha


A. PREPARATION FOR DOUGH:


1.  Put 1 cup of warm water on a bowl, add 1 tbsp. of sugar and add 1½ tsp. of yeast on it, put a lid on and rest it for 5-10 minutes.


2.  Take 2 cups of flour on a bowl, add ½ tsp of salt, 1 tbsp. of oil and mix them well. Now add the yeast mixer and mix them with soft hand. Add more water as you need.


Tips: **This dough will not be much harder, keep the dough little sticky and soft.


3.  Take a cooking cloth, soak with water and cover the dough bowl perfectly, lid on the bowl and leave it to rest for 1 hour.


Tips: **you can check after ½ hour and mix it by you palm and leave it for another ½ hour**


B. PREPARATION FOR STUFFING:


1.  Boil the potatoes, peel them and mash the potatoes on a bowl.


Tips: **How to make chili flakes.

**Fry the red chilies on pan without oil, after cooling down cut into small pieces or grind in mixer**.


2.  Add salt (as your taste), ½ tsp. of cumin (jeera) powder, and ½ tsp. of chili flakes on mash potato and mix them well.


3.  Heat the pan, put 1 tbsp. of oil and heat it, now add cumin ( jeera) seeds and ½ tsp. of Asafetida (hing) on oil, fry them for ½ mins


4.  Add the potato mixer on pan and cook for 5 minutes.


5. Now turn off the heat and add some coriander leaves on the stuffing and mix them well. Leave aside the stuffing for cooling.


RECIPE:



Step 1: Make 4 balls of the dough. (Before using the dough, mix it very well with using palm for 2-3 minutes.)



Step 2: Take a dough ball, flat it with using fingers, put 1 tbsp. of potato stuffing and make it a big ball. Do this for the other three.



Step 3: Now make the ball flat and round using chakla & belan. It should be thicker than an Indian Roti (Bread).


Step 4: Add coriander leaves on the round roti (bread) and sprinkle black cumin (jerra) seed on it. And finally roll the belan on the bread so that all stick together.

Step 5: Heat the tawa, (use non-stick tawa), put a kulcha on tawa, reduce the heat, cook it for 1-2 mint and flip the other side. It takes around 2-3 minute to cook properly.


Step 6: when it is done, add 1 tsp. of butter on kulcha and spread it using a brush or spoon.


Step 7: Kulcha is ready to be served. It is crispy from outside and soft from the inside. Paneer Chole Masala is the best combo for this Punjabi Kulcha.


***This kulcha is very crispy and spongy Indian bread. You can try this recipe and enjoy the Punjabi cuisine by your own. If you like this, please share and comment. If you want to give some advice, you can also comment below the page..


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