Mera Vlog Nashta Easy and Perfect Crispy Amritsari Kulcha

Step by step recipe for Amritsari Kulcha, a popular Punjabi dish:

Ingredients for Kulcha dough:

2 cups all-purpose flour (maida)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons oil

1/2 cup yogurt (dahi)

Water (as needed)

Ingredients for Kulcha stuffing:

3-4 medium-sized potatoes, boiled and mashed

1 onion, finely chopped

2 green chilies, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1/2 teaspoon dried mango powder (amchur)

2 tablespoons fresh coriander leaves, chopped

Salt to taste

Butter or ghee (clarified butter) for brushing

Instructions:

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well.

Add oil and yogurt to the flour mixture. Mix it using your fingertips until the mixture becomes crumbly.

Slowly add water, a little at a time, and knead the dough until it becomes smooth and soft. Cover the dough with a damp cloth and let it rest for about 2 hours.

Meanwhile, prepare the stuffing by mixing together mashed potatoes, chopped onions, green chilies, ginger paste, garlic paste, red chili powder, garam masala, dried mango powder, chopped coriander leaves, and salt in a bowl. Mix well until all the ingredients are combined.

After the dough has rested, knead it again for a few minutes. Divide the dough into small lemon-sized balls.

Take a dough ball and roll it into a small circle on a floured surface. Place a spoonful of the potato stuffing in the center of the circle.

Bring the edges of the circle together and seal the stuffing inside by twisting the dough at the top. Flatten the stuffed ball slightly.

Roll the stuffed ball gently into a slightly thick round kulcha, around 4-5 inches in diameter. Make sure the stuffing is evenly distributed.

Heat a tawa or griddle over medium heat. Place the rolled kulcha on the tawa and cook for a minute or until you see small bubbles on the surface.

Flip the kulcha and cook the other side for another minute. Brush some butter or ghee on the cooked side.

Flip the kulcha again and cook for another minute, pressing gently with a spatula to ensure it cooks evenly. Apply butter or ghee on the other side as well.

Remove the kulcha from the tawa and serve it hot with chole (chickpea curry), raita (yogurt dip), or pickle.


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