Name: Amritsari Bhiga Kulcha recipe by Ritu Khatter at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: Sukhe mutter/ Dried Peas 2 cups soaked in water for 6-7 hours; Onion 1 chopped; Onion paste 2 tbsp; Tomato paste 2 tbsp; Ginger-Garlic paste 1 tsp; Salt according to taste; Red chilli powder 1/2 tsp; Turmeric powder 1/2 tsp; Oil 2 tbsp; Kulchas 2; A little Tamarind; Coriander leaves, handful; Coriander powder 1 tsp

Ingredients Serving: 2

Sukhe mutter/ Dried Peas 2 cups soaked in water for 6-7 hours
Onion 1 chopped
Onion paste 2 tbsp
Tomato paste 2 tbsp
Ginger-Garlic paste 1 tsp
Salt according to taste
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Oil 2 tbsp
Kulchas 2
A little Tamarind
Coriander leaves, handful
Coriander powder 1 tsp

Instructions

Boil the mutter in a pressure cooker with 2 glasses of water and salt.
Heat the oil, then add in the onion paste into the oil and fry a little. After some time add in the ginger-garlic paste and fry it. Then add the tomato and fry it. Put in all the spices and fry until it leaves the oil.
Separate the mutter from the water, then put the masala into the mutter water and cook it.
Now soak the tamarind in hot water. After some time mash it and make a paste of it. Dip the kulchas in this gravy for 5-7 minutes.
Take out the kulcha from the gravy, put mutter on it. Then sprinkle onion, tamarind paste and coriander leaves on top.
Serve it hot.

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