Name: Amritsari Kulcha recipe by Sabrina Yasmin at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 5
Ingredients: All purpose flour 2 cups; Whole wheat flour 2 cups; Salt 1 tsp; Cooking oil 2 tablespoon; Sugar 2 tablespoon; Warm water 1 cup; More Warm water to make the dough; For stuffing; Medium sized boiled potatoes 3; Mango powder 1 teaspoon; Red chilli flakes 2 teaspoon; Black salt 1/2 teaspoon; Chopped coriander leaves 2 tablespoon; Salt to taste; For garnish; Chopped coriander leaves 3 tablespoon; Dry fenugreek leaves or kasuri methi 2 tablespoon; Crushed pomegranate seeds 1 teaspoon; Butter or ghee as required

Ingredients Serving: 5

All purpose flour 2 cups
Whole wheat flour 2 cups
Salt 1 tsp
Cooking oil 2 tablespoon
Sugar 2 tablespoon
Warm water 1 cup
More Warm water to make the dough
For stuffing
Medium sized boiled potatoes 3
Mango powder 1 teaspoon
Red chilli flakes 2 teaspoon
Black salt 1/2 teaspoon
Chopped coriander leaves 2 tablespoon
Salt to taste
For garnish
Chopped coriander leaves 3 tablespoon
Dry fenugreek leaves or kasuri methi 2 tablespoon
Crushed pomegranate seeds 1 teaspoon
Butter or ghee as required

Instructions

In a mixing bowl add wheat flour , all purpose flour and salt. Mix well.
Take 1 cup of warm water in a cup. Add yeast and salt and mix.
When the mixture becomes foamy add 2 tablespoon of oil.
Mix and pour this yeast mixture to the flour mixture.
Mix well to incorporate the yeast mixture.
Knead this to a soft dough by adding 1/2 cup of warm water gradually.
Cover the dough and keep in a warm place for about an hour.
In the meantime make the stuffing
Take 3 boiled potatoes. Mash and add the spices like red chilli flakes, chopped coriander leaves, mango powder, black salt and salt.
Mix well and make 10 small balls.
Now take out the dough. It has doubled in size now.
Knead the dough again for 5 minutes.
Divide the dough into 10 equal portions. Make small balls with the help of your palm.
Dust a clean counter top with all purpose flour take a ball, flatten a little bit.
Put a potato ball in the centre of the patty.
Hold the patty in your hand, press the potato ball inside the patty and seal the edges to make a crack proof ball.
Make all the patties like this.
Take one patty and roll with a rolling pin to a medium sized thick chapati.
Take chopped coriander leaves, kasuri methi and crushed pomegranate seeds in a plate.
Spread some chopped herbs and pomegranate seeds over the chapati. Roll again to fix them in the surface of the chapati.
Make all the kulcha like this.
Heat a griddle or tawa in high flame. Wet the back side of the kulcha with little water and place it in hot griddle.
Cover the kulcha with a lid.
After 3-4 minutes, remove the lid . The kulcha will puff up in this stage.
Add little butter and flip the kulcha .Cook for more 2-3 minutes.
Remove from the griddle. Add little more butter if you like.
Serve hot with any side dish like chole, mutton korma or simply with yoghurt.

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