Amritsari Kulche are crisp flaky kulcha from Amritsar a city in Punjab . The flaky kulcha are made with a pastry dough and stuffed with various options . The kuchas are baked in tandoor finally finishing them off with a dollop of butter and a dash of chat masala .

Amritsari Kulche is my first post under the theme Flatbreads and More where I shall be featuring Indian Flatbreads for the month of September. I had couple of more options for this alphabet but these Kulcha have been on my mind since long . I had posted Amritsari Aloo Paratha , and that is the time I had promised to make the pastry version of these . The Mega Marathon definitely is the perfect time for that little extra hard work , so here are these super delicious Amritsari Kulche.

Amritsar is a city that I love to visit and we normally visit it every alternate year . There is something about the place that pulls you . The first pull is from the Golden Temple , you might stand in the queue for hours but yet don’t feel tiered , after the darshan one waits for the ghee loaded Kandha Prasad . The second pull is some interesting shopping , the phulkari dupattas , mojris , the papads , vadis and the masalas . Last but not the least Amritsar pulls you for absolutely delicious food it offers . It is hard for me to explain this , but truly the food in Amritsar is the best food on earth . It can be a proper restaurant or a small local joint , the food there has amazing taste .

Monu de Kulche is one such joint . This place was recommended by the hotelier . The place was on the outskirts and I had to persuade hubby to take me.The road was bad and I kept getting looks from hubby .Finally we reached and ordered the kulchas which were served with chole and pyaz ki chutney and salad . The first bite and both hubby and I looked at each other and smiled and I knew what that smile meant. The complete meal was heavenly . After finishing I went up to the owner and thanked him for that delicious meal and then asked him for the recipe for the kulcha , which he kindly obliged . My hubby is such a fan of these Amritsari Kulchas that if time would permit he would fly every month to be at Monu de Kulche ! When I made these Kulchas he said “Excellent replica ! , Amritsar in Ahemdabad ! What more can I ask for “. And I thought, What more could I ask for ?

So this kulcha is made with a home made pastry which is made from all purpose flour , but I substituted with half wheat flour . the stuffing could be anything like Aaloo , Gobhi , Paneer . I mixed the three as this is what we had had in Amritsar . The cholas are no onion no garlic version and are served with a nice tangy Pyaz ki Chutney . I served some Gulab Phirni as this is another specialty of the city and completed our meal .

Amritsari Kulche

Name: Amritsari Kulche
Prep time: 30 min
Cook time: 15 min
Total time: 90 min
Ingredients: 2 cups all purpose flour; 2 cups whole wheat flour; 21/2 tsp sugar; 3/4 cup ghee; 3/4 cup milk; Salt to taste; Water to bind the dough; Ghee / butter; all purpose flour; Chat masala; 1 cup cauliflower (grated); 2 potatoes (boiled and mashed); 1 cup paneer (grated); 2-3 green chilly (chopped); 1/2 ginger (finely chopped); 2 tbsp coriander leaves (chopped); 1 small onion (finely chopped); 1/2 tsp dry mango powder; 1 tsp red chilly powder; 1 tsp kasoori methi; 1 tsp coriander seeds (coarsely ground); Few peppercorns (lightly pounded); 1/2 tsp cumin powder; 1/2 tsp garam masala; Salt to taste

Ingredients

Dough

2 cups all purpose flour
2 cups whole wheat flour
21/2 tsp sugar
3/4 cup ghee
3/4 cup milk
Salt to taste
Water to bind the dough

Other ingredients

Ghee / butter
All purpose flour
Chat masala

Stuffing

1 cup cauliflower , grated
2 potatoes , boiled and mashed
1 cup paneer , grated
2-3 green chilly , chopped
1/2” ginger , finely chopped
2 tbsp coriander leaves , chopped
1 small onion , finely chopped
1/2 tsp dry mango powder
1 tsp red chilly powder
1 tsp kasoori methi
1 tsp coriander seeds , coarsely ground
Few peppercorns , lightly pounded
1/2 tsp cumin powder
1/2 tsp garam masala
Salt to taste

Method

Dough

Mix both the flours in a big mixing bowl.
Add sugar and salt and mix .
Add ghee and mix .
Gradually add milk and start kneading the dough .
When the milk gets over bind the dough with water .
Once the dough is kneaded cover and let rest for 15 minutes .
After 15 minutes roll the dough into a big rectangle or any shape .
Apply ghee on the rolled dough and sprinkle flour on it .
Now fold the dough into half and cover and place in the refrigerator for 15 minutes .
After 15 minutes repeat rolling and applying ghee and sprinkling flour .
We shall repeat the process one more time .
After this cut the dough into equal portions and make balls .

Stuffing

Sprinkle salt over the grated cauliflower and keep aside for 10 minutes .
In the meantime mix all ingredients under stuffing .
Now squeeze out the grated cauliflower and mix in the stuffing mixture .
In case the mixture is moist , you could add a tsp of flour .
Make balls of this stuffing .

Making of paratha

Roll each ball into a disc of 4-5” .
Place the stuffing ball and bring the ends together to seal .
Lightly press the paratha with hands , make sure you press evenly and get a Paratha of 1/4” thickness and about 6” diameter .
Heat a tawa .
Pick the paratha and apply water on the bottom of the paratha .
Now place the paratha , the wet side on the tawa .
Reduce the flame and let the paratha cook .
After 3-4 minutes , lift the tawa and invert it upside down .
The top of the paratha will face the gas flame .
Rotate the tawa so that it gets roasted evenly .
This is an alternative to the tandoor .
If you have a tandoor you can make the paratha in it .
After the paratha is roasted , remove it from the tawa and check the back , if it has not cooked roast for a minute or two on flame .
Once done , hold the paratha in a paper towel and crush it lightly with both hands .
Apply butter lavishly and sprinkle chat masala , and the coriander cumin spice .
Enjoy the hot Paratha with chole .

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