Indian breads are world famous and there is no dearth of varieties. Of all the breads, kulcha and naan are quite popular and ordered often as compared with other varieties. Kulcha is a crispy and overly burnt bread and is
How to make Amritsari Aloo Kulcha
Kulcha and naan both are different varieties of Indian breads. Kulcha is crispy and over-burnt bread and is considered as a delicate food of Amritsar. Amritsari Kulcha is quite popular for its stuffing and cooking process. It’s baked in a bhatti and has a crispy outside with a soft and spongy filling. To prepare this delicious dish, you need to prepare the yeast water first. For the same, take a bowl filled with 1 cup of warm water and mix sugar and 1 1/2 teaspoon of yeast in it. Cover the bowl with its lid and let it rest for 5-10 minutes.
Then, take a dough-kneading plate and add all purpose flour in it. Next, add 1/2 teaspoon of salt in it along with 1 tablespoon of refined oil, and mix well. Afterwards, add the yeast water in the flour and using soft hands, knead the flour to a soft dough. You can add more water as per the requirement. Cover the dough with a damp cloth to make it soft and its lid, and let it rest for an hour. (Tips: Check after 1/2 hour and knead again using your palms and leave it again for another 1/2 hour.)
Now, prepare the stuffing for this kulcha. For the same, put a pressure cooker on medium flame and add potatoes in it along with required water. Cook for 2-3 whistles and then once cooked, let the steam release on its own. Open the lid and drain the extra water, and remove the potatoes from it. Peel and mash them in a small bowl.
Afterwards, put 1/2 teaspoon of cumin powder, 1/2 teaspoon of chilli flakes and salt as per your taste in the mashed potatoes and mix well. Then, put a saucepan over medium flame and heat 1 tablespoon of oil in it. When the oil is hot enough, add cumin seeds in it along with 1/2 teaspoon of asafoetida and let them sauté for a few seconds. Now, add the mashed potatoes and fry for 5 minutes. Once done, turn off the flame and add some coriander leaves on the stuffing and mix them well. Leave aside the stuffing for cooling.
Now, for the final part, take out the dough and make 4 balls with them. Before using the dough, mix it very well with your palms for 2-3 minutes. Now, take a dough ball and flat it with using your fingers and fill it with 1 tablespoon of potato stuffing and make it a big ball. Do this for the other three as well.
Afterwards, take a rolling pin and roll the ball in a round-shaped roti. The only difference is that it should be thicker than roti. Then, add coriander leaves on the round roti (bread) and sprinkle black cumin (jeera) seed on it. And finally, roll it again on the bread so that all stick together.
Finally, put a non-stick tawa on medium flame and put a kulcha on tawa. Reduce the heat and cook it for 1-2 minute and flip to the other side. It takes around 2-3 minutes to cook properly. When it is done, add 1 teaspoon of butter on kulcha and spread it using a brush or spoon. Kulcha is ready to be served. It is crispy from outside and soft from the inside. You can serve it best with chhole paneer or just Masala Chhole.