Amritsari Kulcha

Ingredients Of Amritsari Kulcha
For the dough:
1 Kg Refined flour
400 Ml Water (add more if needed) (kneed all together for pliable dough)
A pinch of Salt (optional)
100 Ml Canola oil
For the filling:
1/2 Kg Potatoes (crushed), boiled
1 Cup Onion, chopped
2 tsp Coriander seeds (crushed), roasted
2-3 Green coriander sprigs, chopped
2 tsp Ginger, chopped
1 Green chilli, chopped
1 Tbsp Anaar dana seed (crushed)
Lemon juice

How to Make Amritsari Kulcha

1.Make a semi-firm dough with refined flour, water, salt and keep it covered with moist cloth for 1 hour in a cool place.
2.Combine all filling ingredients, except canola oil, and gently fold together. Check seasoning.
3.Dab some oil on your fingers and palms. Using them, make small balls (40-50 g each or size of medium potato) from dough and flatten to stuff with filling. Pack flattened dough with filling just enough to stuff and encase well.
4.With a rolling pin, flatten wedges again.
5.In a medium-hot, non-stick pan, brush wedges with canola oil and cook evenly on both sides. Serve wedges with coriander-mint chutney or curd (optional).


Key Ingredients: Refined flour, Water (add more if needed) (kneed all together for pliable dough), Salt (optional), Canola oil, Onion, Potatoes (crushed), Coriander seeds (crushed), Ginger, Green coriander sprigs, Green chilli, Anaar dana seed (crushed), Lemon juice