Amritsari Kulche is the best kulcha I have ever made. It’s crisp on top and soft at the bottom. Onion filling gives it a nice flavor while keeping it moist.
|Preparation Time:||2-3 hours|
|Maida (all purpose flour)||4 cups|
|Kalonji for topping||1 tsp|
|Fresh Coriander Leaves||1/4 cup chopped|
|Vegetable Oil||3 tbsp|
|Red Chilli Powder||1/2 tsp|
|Kalonji (onion seeds)||1 tsp|
|Ajwain (carom seeds)||1/2 tsp|
- Lukewarm the milk. Add yeast and sugar to 4 tbsp of milk and mix well to remove any lumps. Leave for 15 min.
- Yeast will become frothy.
- In a mixing bowl, take flour and add salt. Add yeast mixture and remaining milk. Knead the dough with the help of water. Dough should be softer than roti and slightly sticky.
- Cover the dough for a couple of hours.
- While dough is resting, prepare the stuffing. Chop the onions finely. Add salt, red chilli powder, kalonji and ajwain. Mix and leave it for 15 minutes. Now squeeze out all the water. Keep it aside.
- Dough would rise and become double.
- Preheat the oven to 350 degrees Fahrenheit.
- Punch it down and knead it for a few minutes. Divide the dough in 8 equal parts.
- Take each dough ball and spread it with fingers. Fill it with a spoon full of onion mixture. Repeat with other dough balls and leave them for 5 minutes. They will puff up.
- Roll each dough ball to about 6 inches in diameter. Use oil to spread the dough. Top it with kalonji seeds and coriander leaves.
- Put the rolled dough on a baking tray and put the tray in the preheated oven.
- Bake for 15 minutes and take them out before they brown. Keep them in a casserole covered with a cloth.
- When you are ready to eat, heat them again under the grill for about 5 minutes for browning. The top should be crisp while the bottom is still soft. Amritsari Kulche are ready.
- Serve them hot with any curry.