Amritsari Aaloo Pudhina Kulcha and Chole

Rain Rain Rain Cham Chama Cham....................

Awesome weather in Jakarta. In such beautiful weather what can give happiness...Hot Ginger Tea and Some thing Spicy Tangy Hot Dish.

Kulcha i wanted to try for a very long time. This is the first time i have attempted Kulcha at home. They turned out super soft and kids had a wonderful treat with home made Kulchas. You can stuff potato or Paneer or onions to make it stuffed kulcha.

Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari Kulchas . Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy Chole

I highly recommend you to try this pillow soft kulchas at home. I have tried with half Maida and half of whole wheat flour and accompanied with Chole.

Amritsari Aaloo Pudhina Kulcha and Chole

Preparation time: 15 mins + 2 hrs rest time 

Cooking time:  15 mins

Dough

Ingredients:

1. Refined Flour : 1 cup
2. Whole Wheat Flour : 1 cup
3. Oil: 1 tbs
4. Baking Soda: 1/2 tsp
5. Baking powder : 1/4 tsp
6. Yogurt: 1/2 cup
7. Milk: 1/4 cup
8. Dry yeast : 1 tbs
9. Salt
10. Water : if needed

Procedure:

1. In  a bowl add the flour, baking soda and baking powder. Sift the flour for even mixing.
2. Microwave 1/4 cup water for 30 secs, and dissolve dry yeast in keep it rest for 15 mins.
3. Add the Yogurt, Warm Milk, Salt, Oil and active Yeast. Make this into a smooth pliable dough. Add little water if needed.
4. Cover it with a clean damp cloth and keep it untouched for 1 to 2 hours.The dough must be fermented after the resting time.

Stuffing

Ingredients:

1. Potato: 5 nos
2. Onion: 1 no
3. Garlic Cloves: 4 nos
4. Green Chilly: 3 nos
5. Ginger : 1/2 inch
6. Mint: 1 handful
7. Coriander: 1 handful
8. Cumin Powder: 2 tsp
9. Red chilly Powder: as per taste
10. Garam Masala: 1 tsp
11. Dry Mango Powder: 1 tsp
12. Salt: as per taste
13. Oil: 1 tsp

Procedure:

1. Boil Potato and peel it, allow it to cool.
2. Heat 1 tsp oil in a pan add add chopped onion, garlic, chilly and ginger and saute it for 1 min and keep it aside.
3. Mash boiled Potatoes and add Onion mixture, all Masalas (8,9,10,11,12), finely chopped Mint and Coriander and mix well, stuffing is ready.

Kulcha

1. Divide the dough and the stuffing into 8 equal portions.
2. Roll out the dough, place the stuffing inside and follow the steps below to cover evenly so that the filling does'nt pop out and also gets spread thoroughly.
3. Sprinkle little nigella seeds/kalonji and roll again for the seeds to stick with kulcha, cover the kulcha again with dump cloth until we roll remaining kulchas. Repeat the same for rest of dough.
4. Rub a wet hand on one side of the kulcha and stick the dampened side gently to the inner wall of the heated pressure cooker. 
5. Situate the cooker over the flame upside down in the way that open end is exposed to the flame. 
6. First cook on high flame for two to three minutes then reduce the flame and cook for two to three minutes more. 
7. Straighten the pressure cooker and gently remove the Kulcha from the cooker wall. Brush the hot Kulcha with butter or ghee and serve immediately. 
8. Serve Amritsari Aaloo Pudhina Kulcha with Chole or simply with Curd.

Note: You can also cook Kulcha in a preheated convection oven at 220 degree for eight minutes.