Amritsari Kulcha Chole By Chef Ajay Chopra
Amritsari Kulcha Chole
Amritsari Kulcha Chole is an iconic street food of India. Chef Ajay Chopra shares the step-by-step recipe for this delicious North Indian dish.
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INGREDIENTS
For kulcha dough
1 cup refined flour
2 tbsp ghee
salt to taste
water as required
For kulcha stuffing
1 cup mashed potatoes
1 cup crumbly paneer
1 cup chopped onions
1/2 cup chopped ginger
2 tsp chopped green chillies
1 tsp anardana
1 tsp ajwain
few mint leaves
1 tsp red chilli powder
salt to taste
PREPARATION
- In a bowl add 1 cup maida, ghee and salt, add water and make it into soft dough. Rest the dough for 15-20 minutes.
1
- Roll out the dough ball and flatten it, after that evenly spread out the ghee. Fold the flattened bread and roll it once again and let it rest.
2
- In a bowl, mix mashed potato, paneer, chopped ginger, onions, coriander, green chillies, anardana, ajwain, mint, salt and red chilli powder.
3
- Make a salt water mix. Soak a thick cloth in water and run it around the sides of the cooker or tandoor.
4
- Roll out the dough ball and flatten it, after that evenly spread out the ghee. Fold the flattened bread and roll it once again and let it rest.
5
- Divide the rested dough into round balls and stuff the aloo-paneer in it.
6
- Stick some onion seeds (kalonji), coriander on top of the dough ball.
7
- Flatten the dough ball and stick it on the sides of the tandoor / cooker.
8
- Remove the kulcha from the cooker and drop a big dollop of butter on it. Serve Amritsari kulcha with chole and pyaaz!
9
STEP BY STEP
Amritsari Kulcha Chole is an authentic Punjabi recipe that originated from Amritsar, the food capital of Punjab. It combines Kulcha, a fluffy, crispy and soft multilayered oval-shaped bread (made from self-rising flour) cooked on a tawa or a tandoor, and Chole, a tangy and spicy gravy of boiled kabuli chana (chickpeas).
The soft crispy kulcha and richly aromatic spicy chole make for a tantalizing combination.
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