Video : Make Tasty and Crispy Amritsari Aloo Kulcha
By
Chef Sanjyot Keer (Your Food Lab)
No Oven or Tandoor Needs for this delicious recipe. prepare some on the tawa and make the most out of it.
Here is the recipe:-
Ingredients
For the dough
2 cups maida
1/2 tsp baking powder
2 tsp sugar
Salt to taste
10 gms butter / ghee – 2 tsp
Water as required for making the dough and kneading
For the filling
6 medium potatoes boiled and mashed
1 medium onion finely chopped
1 tablespoon coriander seeds crushed
1 large green chilly finely chopped
1 inch ginger chopped
2 tablespoon coriander leaves chopped
1/2 teaspoon Kasuri methi
1/2 teaspoon black salt
1/2 teaspoon amchoor
1 teaspoon red chilly powder
1/2 tablespoon cumin powder
Salt to taste
To assemble
Dry flour for kneading, dusting and rolling
Crushed coriander seeds and kauri methi to sprinkle on the top before baking
Some milk to brush on the top before baking
Butter/ghee to apply before serving
Method
In a large mixing bowl, combine maida with baking powder, sugar and salt. Mix everything until well combined.
Start adding little water at a time and start kneading to form a soft and sticky dough, use water as required.
Once the dough is formed add the butter and continue kneading for 2-3 minutes. Till soft and elastic.
Cover the dough with a damp cloth and set aside for 1 hour.
For stuffing
In a large mixing bowl mash the boiled potatoes, add onions, crushed coriander seeds and peppercorn.
Next add green chilli, ginger, fresh coriander leaves, Kasuri methi, black salt, red chilli powder, cumin powder, salt and amchoor powder.
Using your hand start mixing all the ingredients until well combined. The filling is ready.
Once done divide the kneaded dough into 6-8 smaller portions. Cover the dough with a damp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
Take a rolling pin and board; dust it with some dry flour. Take one portion of the dough and flatten it.
Take some filling and place it in the centre and then start gathering the sides and seal it.
Start to roll the dough into a round shape, using a rolling pin or your fingers.
Once you achieve the shape spread some crushed coriander seeds, Kasuri methi and gently roll the rolling pin once so the coriander and Kasuri methi sticks.
Brush some milk on the top and bake at 220* C in a preheated oven for 20 minutes. Till you achieve nice golden brown colour on the top.
Once done brush some ghee/butter on the top and serve hot.
