Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.
Kulcha is a typical Punjabi recipe, originating in Punjab . Amritsar
For this you need:-
For this you need:-
Refined flour (maida) 2 cups
Baking powder 1/4 tsp
Soda bicarbonate 1/8 tsp
Salt to taste
Yogurt 1/2 tbsp
Egg 1/2
Milk 1/2 cup
Sugar 1/2tsp
Oil 1 tbsp
Butter 2tbsp.
Potato boiled and grated 1 medium
Onion 1/2 small
Green chillies, chopped 2
Red chilli powder 1 tsp
Cumin powder 1 tsp.
Fresh coriander leaves, chopped 2 tbsp
First dough :-
1. Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, 1/2 egg, milk, sugar and sufficient water. Knead well into a medium soft dough.
2. Apply a little oil and knead it further. Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions.
Second dough:-
1. Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough.
2. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls.
3. Cover with the damp cloth and rest for another ten minutes.
Stuffing:-
1. Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder and coriander leaves. Mix with hands.
2. Divide the potato mixture into equal portions and keep aside.
3. Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball.
4. Place this on a lightly floured surface and roll gently into a disc.
5. Brush the kulcha with butter and cook in a preheated convection oven at 220 0 C for about eight minutes. Serve hot.
1. Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, 1/2 egg, milk, sugar and sufficient water. Knead well into a medium soft dough.
2. Apply a little oil and knead it further. Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions.
Second dough:-
1. Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough.
2. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls.
3. Cover with the damp cloth and rest for another ten minutes.
1. Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder and coriander leaves. Mix with hands.
3. Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball.
4. Place this on a lightly floured surface and roll gently into a disc.
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