Serve Amritsari kulcha stuffed with Aloo or paneer stuffed along authentic Amritsari chole.
Ingredients :- ( Serves 6 )
- 4 cup Refined flour / Maida
- 1/4 tsp Baking soda
- 3 tbsp Oil
- 1/2 tsp Salt
- 1 tbsp Dry Fenugreek leaves / Kasturi methi
- 1 tbsp Curd
- 2-3 cup Water
- 30 gm Butter
- 2 tbsp curd for brushing
- 2 tbsp Coriander or Fenugreek leaves.
STUFFING
- 150 gm Cottage cheese
- 1 tbsp Oil
- 1/2 tsp Cumin / Zeera
- 1/4 – 1/2 tsp Chilli paste
- 1 tsp Garlic paste
- Salt to taste
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/4 tsp Dry mango powder / Aamchur
Method:-
- Mix flour,baking soda,oil,salt and fenugreek all together then adding curd along with water to form a very soft dough.
- Keep the made dough covered with wet damp cloth for about 5 to 6 hours.
- To make the stuffing in hot Oil add Cumin and let it to splatter for about 30 seconds.
- Then add all the remaining ingredients.
- Cook over medium for about 3 to 4 minutes.
- Divide the dough into two equal parts.
- Spread out one of the part into a sheet as thin as possible.Apply butter sprinkling dry flour.Fold the sheet applying butter and sprinkling dry flour as we do while making puff pastry sheets.
- Cut the made book fold into three equal parts and you can see the layers present.
- Spread the cut piece adding a teaspoon of the made filling and then completely close and seal it into a ball.
- Spread the made stuffed ball into a kulcha lightly pressing with your palm and fingers.
- Brush curd over the kulcha,sprinkle coriander or fenugreek leaves and then with help of spoon or your fingers make design over the kulcha.
- Roast Amritsari kulcha over a hot Griddle / Tawa on a low heat till crisp and golden.It will take 5-6 min each side.
- You can also bake it in oven at 200°C for 10 min and then grill it for about 6 min.
- Serve with a dollop of butter with Amritsari chole.
Tips :-
- Keep on punching and keading the dough for about 5 to 10 minutes to make the dough very soft
- To knead the dough add water little later time.
