Tuesday, 2 April 2013

Amritsari Kulcha


For the dough

1. 2 cups all purpose flour (maida)
2. 3/4 tsp dry yeast (dissolved in lukewarm milk with 1 tsp sugar for 10 mins)
3. 1 tsp dried fenugreek leaves (kasoori methi)
4. 1/2 tsp carom seeds (ajwain)

For the Filing

1.  4-5 potatoes (boiled and peeled)
2.  1 tsp red chili powder
3.  1/2 tsp black pepper powder
4.  1/2 tsp dry mango powder (amchoor)
5.  1/2 tsp pomegranate seeds (anardana)
6.  1/2 tsp garam masala
7.  1-2 green chilies (chopped)
8.  1 tsp coriander powder
10. Salt to taste  


1. Combine all the ingredients for the dough and knead a soft dough. Let it rest for 1/2 hour. It will double up in volume.
2. Mash the boiled potatoes and add all the spices to it. Mix it properly.
3. Take a small portion of the dough and roll out a small circle, place a generous amount of the potato mixture in the center and make a ball sealing the edges properly. 
4. Roll it again to form a big chapati.
5. Bake it in a pre heated oven (250 C) for about 7-8 mins or until it turns light golden.


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