Tawa Amritsari Kulcha Recipe
Delve into the delightful world of Punjabi cuisine with this Tawa Amritsari Kulcha recipe, a perfect side dish that embodies the ultimate comfort of homemade Indian bread. These stuffed flatbreads, filled with spiced mashed potatoes, are crisped to perfection on a tawa (griddle) and can elevate any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Salt | To taste |
| Sunflower Oil | For kneading |
| Potatoes (Aloo) | 2 (skin peeled) |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Green Chilli | 1 (finely chopped) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 6g |
| Carbohydrates | 36g |
| Dietary Fiber | 5g |
| Fat | 4g |
Instructions
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Prepare the Dough: In a large mixing bowl, combine the whole wheat flour, curd, and salt. Gradually add water as needed to knead the mixture into a soft, non-sticky dough. Incorporate a little sunflower oil and continue kneading until the dough is smooth. Cover the bowl with a damp cloth and let it rest for at least 10 minutes.
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Make the Filling: Pressure cook the peeled potatoes for about 5 whistles until they are tender. Once cooked, mash the potatoes in a bowl and mix in the red chilli powder, turmeric powder, garam masala, amchur, cumin powder, green chilli, and additional salt to taste. Ensure the filling is well-blended and set aside.
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Roll the Kulcha: After the dough has rested, heat a cast iron tawa over medium heat. Pinch off a medium-sized ball of dough and flatten it on a floured surface. Roll it out sufficiently to hold a generous portion of the potato stuffing in the center. Gather the edges towards the center, pleating and sealing them tightly to form a filled dough ball.
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Cook the Kulcha: Flatten the stuffed dough ball gently to achieve a uniform thickness, similar to that of a tawa paratha. Brush one side lightly with water, then place the watered side down on the heated tawa. Sprinkle the uncooked side with chopped coriander leaves and ajwain seeds. Cook for about 2 minutes, until bubbles start to form on the surface.
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Final Cooking: Flip the kulcha over and cook for another 2 minutes, pressing gently with a spatula to ensure even browning. Once you notice golden brown spots, remove the kulcha from the tawa and keep it warm.
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Serve: Enjoy your hot Tawa Amritsari Kulcha with delicious sides like Besan Kela Subzi, dal, and Palak Raita (Spinach Yogurt Salad), making it a perfect addition to your Sunday lunch or any festive gathering.
Embrace the essence of Punjabi cooking with this recipe and share it with family and friends to create lasting memories around the dining table!
