Amritsari Kulcha

Amritsari Kulcha originates from Amritsar, North India. A kind of desi pizza stuffed with masala potatoes. 

INGREDIENTS:

• 2 medium potatoes, boiled and mashed
• 1/2 cup finely chopped onions
• 2 green chllies, finely chopped
• 2 tablespoon finely chopped coriander leaves
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 tsp fennel powder
• Salt as per taste
• Oil

For the dough:

• 2 cups maida/all purpose flour
• 1/ tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 5-6 tbsp ghee/unsalted butter
• Water for kneading dough

METHOD:

Making the dough:

1. In a large bowl add maida, baking powder, salt, sugar, ghee. Mix well and knead by adding water. The dough should be a semi soft dough. 
2. Apply ghee, cover the dough and rest it for an hour.

Making the filling:

1. In another bowl add boiled and mashed potatoes, onions, green chillies and other given spice powders and mix well. 
2. If the potato mixture is too sticky, add a tablespoon of flour and mix well.

Making Kulchas:

1. Take the dough and knead it again for another couple of minutes.
2. Divide the dough into equal sized balls.
3. Take a ball, dust with flour and roll it to a thick small circle.
4. Now place the stuffing in the center and seal the edges to form a ball.
5. Flatten the stuffed ball using fingers and then roll it using a rolling pin to form a thick circular disk.
6. Heat the tawa and place the paratha with wet hands. Cook it for a minute or until spotted brown.
7. Flip it other side and cook the same way. 
8. Roast it for a few seconds on a direct flame using a cooling rack.
9. Now remove it to a plate and apply ghee/butter.
10. Amritsari kulcha is ready to serve with any gravy, chole or raita.