Amritsari Kulcha

8m
Serves 1
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Directions

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