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Ajay Chopra
Amritsari Kulcha Chole is an iconic street food of India. Chef Ajay Chopra shares the step-by-step recipe for this delic ... Read More
Preparation Time
10-12 Min
Cooking Time
10-20 Min
Meal Type
main course
Difficulty
MEDIUM
For kulcha dough
1 cup refined flour
2 tbsp ghee
salt to taste
water as required
For kulcha stuffing
1 cup mashed potatoes
1 cup crumbly paneer
1 cup chopped onions
1/2 cup chopped ginger
2 tsp chopped green chillies
1 tsp anardana
1 tsp ajwain
few mint leaves
1 tsp red chilli powder
salt to taste
In a bowl add 1 cup maida, ghee and salt, add water and make it into soft dough. Rest the dough for 15-20 minutes.
Roll out the dough ball and flatten it, after that evenly spread out the ghee. Fold the flattened bread and roll it once again and let it rest.
In a bowl, mix mashed potato, paneer, chopped ginger, onions, coriander, green chillies, anardana, ajwain, mint, salt and red chilli powder.
Make a salt water mix. Soak a thick cloth in water and run it around the sides of the cooker or tandoor.
Roll out the dough ball and flatten it, after that evenly spread out the ghee. Fold the flattened bread and roll it once again and let it rest.
Divide the rested dough into round balls and stuff the aloo-paneer in it.
Stick some onion seeds (kalonji), coriander on top of the dough ball.
Flatten the dough ball and stick it on the sides of the tandoor / cooker.
Remove the kulcha from the cooker and drop a big dollop of butter on it. Serve Amritsari kulcha with chole and pyaaz!
Amritsari Kulcha Chole is an authentic Punjabi recipe that originated from Amritsar, the food capital of Punjab. It combines Kulcha, a fluffy, crispy and soft multilayered oval-shaped bread (made from self-rising flour) cooked on a tawa or a tandoor, and Chole, a tangy and spicy gravy of boiled kabuli chana (chickpeas).
The soft crispy kulcha and richly aromatic spicy chole make for a tantalizing combination.
