Amristari Onion Kulcha
Soft, leavened Punjabi flatbread stuffed with spiced onions and herbs, cooked on tawa or oven and served hot with butter or chutney.
Ingredients
Equipment
Video
Notes
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Step 1 Knead the dough for the Kulcha
To prepare the dough, take a large bowl and sieve the flour in it. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare a firm dough. Cover it with a damp cloth and keep it aside. -
Step 2 Prepare the potato filling
To make the stuffing for the kulcha, take the boiled potato and mash it in a bowl. Combine finely chopped onions and green chillies with mashed potato. Add chat masala, coriander leaves, red chilli powder and cumin powder in the mixture. Sprinkle salt and mix the ingredients with a spoon. -
Step 3 Roll the Kulchas
Now take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of aloo filling in the centre of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a paratha. -
Step 4 Toast the Kulchas on both side
Take a non-stick pan, add olive oil and heat it over medium flame. When oil bubbles start to rise, gently place the kulcha in the pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown in colour. Once done, serve hot with Amritsari Chole.
