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amritsari aloo kulcha recipe

 amritsari aloo kulcha recipe

INGREDIENT

 to prepare dough:

 Cups2 cups maida / all-purpose flour / refined flour / plain flour

 ▢1 tsp sugar

 T1 tsp baking powder

 ▢¼ tsp baking soda

 ▢salt to taste

 ▢¼ cup curd / yogurt (fresh thick)

 T2 tsp oil

 ▢luke water as required (to knead)

 for potato stuffing:

 Potato2 large potato (boiled and peeled)

 ▢1 green chili (finely chopped)

 ▢½ tsp kashmiri red chili powder / lal mirch powder

 ▢¼ tsp garam masala powder

 ▢1 inch ginger (grated)

 ▢¼ tsp aamchur powder / dry mango powder

 ▢¼ tsp ajwain / carrom seeds

 Bsp2 tbsp coriander leaves (finely chopped)

 ▢salt to taste

 other ingredient 

2 tsp black sesame seeds / til

 Bsp3 tbsp coriander leaves (finely chopped)

 Bsp2 tbsp butter



 INSTRUCTIONS 

 firstly, knead the dough for 10 minutes with ingredients listed for dough.

 cover with a moist cloth and rest for 2 hours in warm place.

 meanwhile, in a mixing bowl prepare stuffing mixing the ingredients listed for stuffing.

 after 2 hours, pinch a ball sized dough.

 and roll to 5 inch circular disk and place aloo stuffing in the center.

 take the edge and start pleating bringing to center.

 sprinkle some sesame seeds and coriander leaves.

 gently roll to oval shape using rolling pin.

 brush with water over kulcha.

 furthermore, slowly flip over and put it on hot tawa and press gently.

 after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown

 Finally, spread some more butter and serve aloo kulcha hot.

 kulcha dough recipe:

 firstly, in a large mixing bowl add maida, sugar, baking powder, baking soda, salt, curd and oil.

 mix well making sure everything is combined well.

 further add luke warm water and knead the dough for 10 minutes.

 add more water if required and knead to smooth and soft dough.

 cover with a moist cloth and rest for 2 hours in warm place.

 aloo kulcha stuffing recipe:

 firstly, in a mixing bowl take boiled and peeled potato.

 further mash the potatoes well.

 also add green chili, ginger, red chili powder, garam masala, aamchur powder, coriander leaves, ajwain and salt.

 mix well making sure everything is combined well.  keep aside.

 preparing aloo kulcha recipe:

 after 2 hours, knead the dough slightly.  to remove if any air present in the dough.

 pinch a ball sized dough.

 and roll to 5 inch circular disk.  apply oil if the dough is sticking to the rolling pin.

 further place a ball sized aloo stuffing in the center.

 take the edge and start pleating bringing to center.

 also join the pleats together and secure tight.

 reverse the ball to avoid any pleats from forming.

 sprinkle some sesame seeds and coriander leaves.

 further slightly press and flatten with your hand.

 reverse it upside down, making sure the coriander leaves and sesame seeds faces down.

 gently roll to oval shape using rolling pin.  make sure you do not make too thin nor thick.  and also keep the size in mind.  it should not be be larger than your tawa size.

 brush with water over kulcha.  make sure you coat uniformly.  this helps kulcha to stick on tawa.

 furthermore, slowly flip over and put it on hot tawa.  remember, be gentle and put the water coated side down to tawa.  also do not use nonstick tawa.

 slightly press.  this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.

 now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown

 also add some more butter

 gently remove scrape the kulcha from bottom and remove.

 finally, serve aloo kulcha hot with your favorite

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