Amritsari Kulcha is most delicious stuffed kulcha, believe me, in Amritsar its served in breakfast with chickpeas curry (Chole). Actually stuffed kulcha are being made at every corner of this holy city and the taste is ultimate and mouthwatering. Amritsari Kulcha is served only in the mornings or late afternoon, all kulcha joints in Amritsar shut by about 3 pm. The traditional filling is either spiced mashed potatoes or crumbled paneer or Indian cottage cheese.
Amritsari kulcha is crisp from outside while the stuffing inside is soft, moist and flavour-packed. If you go to Amritsar and missed this stuffed kulcha then you have missed the most delicious dish in your life.
Ina bowl, sieve the White flour (Maida) and add baking soda, baking powder, salt, curd, and oil. Mix them all well.
Knead the flour with luke warm water to make a smooth dough. punch the dough for 5 minutes to make it smooth.
Apply oil to the dough and keep it in a deep bowl and cover it with a clean and wetcloth. Keep in warm place for 3/4 hours.
Now punch sometimes to the dough after 3-4 hours and your dough is ready.
Filling to stuff the Kulcha
Peel the boiled potatoes and mash them, add salt, green chilli, ginger, coriander powder, dry mango powder (amchur powder), red chili powder, garam/ chat masala and coriander leaves. Mix them all well. The filling for your tasty and traditional Amritsari kulcha is ready.
Now Prepare Kulcha
Now make some, equal round balls of the dough and fill these balls with mashed potatoes mixture, fold and seal the dough by your hands.
Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also. On a rolling board flatten a dough ball and sprinkle some flour on it. Roll it into small round, sprinkle some black cumin (Kalunji) & poppy seeds on to it. Press it with light hands to increase its size
It’s time to Bake the Kulcha now, put it on a Tava/Pan on the low or medium flame, you will see some black-brown spots, flip and cook the other side of kulcha.
Now carefully keep aside the pan and hold the roti by tong and cook it in flame, cook it on both the sides by flipping the sides by tong. when the roti has become nicely brown. Spread some ghee or butter,your choice.
Prepare all the kulchas in the same manner.
Serve the Potato stuffed kulchas with chole.
NOTE: You can add dried pomogranite seeds in the stuffing, to increase the taste buds, instead of chat masala.