Amritsari Kulcha ~ Punjabi Specia

PREP TIME : 40 MIN
COOK TIME : 30 MIN
TOTAL TIME : 1 HOURS 10 MIN

author: dassana

recipe type: breakfast, Lunch

cuisine: north indian, punjabi

serves: 3 - 4 kulchas

ingredients  All purpose flour / Maida - 2 cups

Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil - 3 tbsp
Curd/ Yoghurt -  1/4 cup
Warm Milk - 1/4 cup

For the filling

Boiled and mashed potatoes - 1 cup
Chopped green chilies, finely - 1
Chopped onions - 1
Red chili powder - 1/2 tsp
Cumin powder - 1 tsp
Chat Masala - 1/4 tsp
Chopped coriander leaves - 1/4 tso

                                                                                                         

For making the outer layer:

In a bowl, take the flour with baking soda, baking powder and sieve the flour couple of times. Then add curds, oil, curds, sugar and salt in the same order.
Add the warm milk and knead into a soft dough. Make sure to add the milk gradually and not make the dough sticky.
Cover the dough with damp cloth and keep aside for an hour.

For making the filling:

MW the potatoes for 8 mins, soak in water and peel the skin.
Take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl. Mix everything and make 4 medium sized balls.

Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the centre.
Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
Heat few drops in a deep frying pan, and gently drop the kulcha into the hot oil.
Cook on both sides, until the kulchas turn brown.

serve these AMRITSARI KULCHA hot or warm with butter, curd or mango pickle or punjabi chole.

Notes: 

The dough can be frozen as well, just thaw for 10 mins before making. Since this is made on tawa, it works out best. 
The filling can be made even more spicy and served as such with just butte