Amritsari Kulcha
Directions
- 1The chef pours cooked chickpeas with herbs into a large pot.
- 2The chef pours another pot of chutney into a different pot.
- 3The chef showcases the raw ingredients for the kulcha: flour, chopped onions, and coriander.
- 4The chef demonstrates the layering process of the dough, emphasizing quality and preparation.
- 5The chef takes a small portion of the dough to prepare a mini kulcha.
- 6The chef prepares the stuffing for the kulcha using chopped onions, paneer, and cauliflower.
- 7The chef mixes the stuffing ingredients by hand.
- 8The chef folds the dough to encase the stuffing, forming a small ball.
- 9The chef flattens the dough ball using a rolling pin.
- 10The chef adds spices to the outer surface of the kulcha.
- 11The chef gently presses the spices into the kulcha using his hands.
- 12The chef prepares a longer kulcha, explaining it's a special whole wheat version.
- 13The chef places the kulcha into the tandoor (clay oven) for baking.
- 14The chef pulls out the cooked kulcha from the tandoor using long tongs.
- 15The chef applies ghee to the hot kulcha with a spoon.
- 16The 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 pintandoortongsserving 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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