Amritsari Kulcha

Amritsar is one of my most favourite cities in the world! The foodie in me love love loves Amritsar. There is always too much to eat and too little time ( ALWAYS IN MY CASE ) I got to Amritsar every few months for Darshans of Harmandir Sahib & to eat all the wonderful food.

My family hails from Amritsar, my grandfather was born & raised there. So it is my home in a way. And they say in Punjabi “ Majhe de khuaan da paani hunda gheeyo varga” translation: Water of the wells of majha is as pure as clarified butter (Punjab is divided into 3 parts, Amritsar falling in Majha). Hence the water of Amritsar is said to be quite pure and one does feel that way. You can eat the heaviest & the greasiest food all to digest it within the hour. There is a particular list of places I frequent when in Amritsar, Kulchaland being one of them. Their kulchas are to-die-for. So I decided to recreate these.

I was thinking of making Amritsari kulcha. When I spoke to my bestfriend, fellow foodie & an excellent cook Vrinda she told me she made these and they turned out delicious. I trust her tastebuds a lot. So I decided I’m going to make these. AND whatta good idea it was, these kulchas put me in food coma. My parents are not so big on kulchas but even they couldn’t stop themselves from gorging these. I hope you make them and fall in love with them like I did.

Love,

MS

Ingredients for the Dough:

  • 2 cups of all purpose flour/ maida
  • 1/2 Tsp of baking powder
  • 2 Tsp sugar
  • Salt as per taste
  • 1-1/2 Tbsp ghee/ butter
  • Water to make dough
  • 4 cubes of butter
  • Flour to sprinkle

Filling:

  • 6 Boiled & mashed potatoes
  • 1 Onion chopped
  • 1 Tsp of black pepper & coriander seeds ground in mortar & pestle
  • 1 Green chilli
  • 1 Inch ginger chopped
  • 2 Tbsp chopped coriander
  • 1/2 Tsp Dried fenugreek leaves
  • 1/2 Tsp Himalayan pink salt
  • 1/2 Tsp cumin powder
  • 1 Tsp salt
  • 1/2 Tsp raw mango powder or chaat masala
  • 2-3 Tbsp of all purpose flour

Instructions:

Mix the flour, salt, sugar & baking powder in a bowl add in water, add water slowly. There is no fixed amount so go slow and add more as you need. Knead the dough & once it all comes together add in the butter. The dough will be sticky, so don’t worry about that. Once it’s done cover it with a cloth & let it rest for 30 minutes.

Take the mashed potatoes & mix in onion, ginger, coriander & chilli. Once it’s mixed in properly add in the all the spices and mix it in nicely. Add in the flour in the end & once done set it aside.

We will make the layers of the kulcha now, a kulcha has 7 layers. On a counter add some dry flour & then put your dough on that. Add dry flour to it and knead it some more. Spread it out to a circle of sorts using your fingers & get it to 1/2 inch thickness. Now you will take 2 cubes of butter it has to be room temperature as mentioned, if it’s still frozen you can press it down with your forefinger & thumb to soften it. This butter you will put on our dough, spread it all over using your fingers. Then sprinkle some more dry flour on it. The next step is very very important so make sure you do this properly. After you’ve sprinkled flour you will using both your hands lift 1/3rd of the kneaded dough and fold it. You will press that down using your fingers. And then take the other side and do the same.

So you have created 3 layers now, 4 more to go. Press the dough down using your fingers, spreading it out to 1/2 inch again. Take 2 cubes of butter and repeat the process of spreading it on our dough. Sprinkle some more flour. Then start the folding process. Fold 1/3 dough, press it down with your fingers and then fold the other 1/3 and press that down too. You will not spread this dough down, so it will look like a long roll of dough.

Divide this dough in 6, make balls out of the dough. After making 6 balls, cover those with a cloth for 10 minutes.

After 10 minutes take a dough ball. Flatten it with your hand. Take some filling make a ball of it & put it in the centre of the dough. Now you seal the corners of the dough, trapping the filling in. Just how we make parantha or dumplings. Take a rolling pin and roll it evenly. Don’t put too much pressure as the dough is very soft and sensitive. You will press it down using it your fingers just to add some texture. You will sprinkle some water on the rolled out kulcha and put the wet side on the skillet/tawa. Cook on medium flame. Add some chopped coriander on top part of the dough and press it in.

Within 1-2 mins the kulcha will be done from the bottom. You will be able to make out as it’ll get crispy & the sides will no longer stick to the tawa/griddle. Now flip the tawa/griddle upside down and cook kulcha directly on the flame till it’s throughly cooked & golden brown. Now remove from the tawa. Put some butter. Voila!

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