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Amritsari Kulcha
8m
Serves 1
youtube.com
Amritsari Kulcha
youtube.com
8m
Serves 1
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Directions
1
The chef pours cooked chickpeas with herbs into a large pot.
2
The chef pours another pot of chutney into a different pot.
3
The chef showcases the raw ingredients for the kulcha: flour, chopped onions, and coriander.
4
The chef demonstrates the layering process of the dough, emphasizing quality and preparation.
5
The chef takes a small portion of the dough to prepare a mini kulcha.
6
The chef prepares the stuffing for the kulcha using chopped onions, paneer, and cauliflower.
7
The chef mixes the stuffing ingredients by hand.
8
The chef folds the dough to encase the stuffing, forming a small ball.
9
The chef flattens the dough ball using a rolling pin.
10
The chef adds spices to the outer surface of the kulcha.
11
The chef gently presses the spices into the kulcha using his hands.
12
The chef prepares a longer kulcha, explaining it's a special whole wheat version.
13
The chef places the kulcha into the tandoor (clay oven) for baking.
14
The chef pulls out the cooked kulcha from the tandoor using long tongs.
15
The chef applies ghee to the hot kulcha with a spoon.
16
The chef serves the kulcha on a tray with chickpea curry and chutney.
Ingredients
pot Chickpea Curry (Chhole)
pot Chutney
bowl finely chopped onion
bowl Whole Wheat Flour (Aata)
bowl Coriander
Onion (for kulcha filling)
Paneer (Cottage Cheese)
Cauliflower (Gobhi)
spices (black pepper, cumin, ajwain, coriander)
ghee
Equipment
rolling pin
tandoor
tongs
serving tray
Tips
The chef focuses on quality over quantity.
The kulcha is prepared with both internal and external stuffing.
The whole wheat kulcha is a special creation inspired by the chef's mother.
The plate should have crumbs when eating the kulcha, indicating its flaky texture.
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