RITIKA NARULA

Amritsari Stuffed Kulcha- Baked, no maida

AuthorRitika NarulaCategory, , , DifficultyBeginner

A healthier take on the traditional mouth watering bread from Punjab- Amritsari Kulcha made with whole wheat and fine semolina, uses less fat and stuffed with spicy potatoes mixture. Baked and then roasted for a few seconds to give you the ultimate experience of Bliss!

Yields5 Servings
Prep Time1 hr 50 minsCook Time20 minsTotal Time2 hrs 10 mins

 120 grams or 1 cup Whole Wheat flour
 170 grams or 1 cup Fine Semolina
 3/4 tsp tsp rock salt
 3/4 tsp instant yeast
 1 tbsp jaggery powder
 1/2 cup or 125 ml milk
 1/2 cup or 125 ml lukewarm water plus 1 tbsp
For milk wash
 1 tbsp milk
 1 tsp butter
 1 tsp khandsari sugar or sweetener of choice
For top crust
 1 tbsp coriander seeds
 1 tbsp jeera or cumin seeds
 1/2 tbsp sauf or Fennel seeds
 1 tbsp coriander leaves
 1/ 4 tsp red chilli powder
For the filling-
 4 potatoes boiled
 1 onion chopped
 2 green chillies chopped finely
 100 grams coriander leaves chopped
 Salt to taste
 1/4 tsp black salt
 1 tsp amchoor powder
 1. 5 tsp chaat masala
 1/2 tsp red chilli powder
 1 tsp anardana powder
 1 tsp garam masala

1

Take masala - coriander seeds , cumin seeds and Fennel seeds-written under ' the top crust' and dry roast on low flame for about 40 to 50 seconds. Remove and let cool. Crush into a coarse mix and keep aside.

For the filling -
2

Mash boiled potatoes, add chopped onion, coriander leaves , salt , black salt, chopped green chillies , garam masala , chaat masala, and amchoor powder and anardana powder to it.

3

Mix well and divide into equal portions. I made 65 grams of masala each.

4

Make tight balls of the masala and keep aside or refrigerate till further use.

For the Kulcha -
5

Take warm milk and add jaggery powder to it. Mix well and keep aside.

6

Take fine semolina, whole wheat flour and salt in a bowl. Mix everything together. Make a well in the center and add instant yeast in the well.

7

Now add lukewarm milk to it( with jaggery)and 1/4 cup water.

8

Start mixing using spatula from centre to outwards.

9

Add more water gradually till no dry flour can be seen.

10

Add in ghee to it. And Mix well. Cover and rest for 15 minutes.

11

Knead for 10 minutes using hands or dough hook attachment .

12

The dough will become smooth and pliable .

13

Sprinkle dry flour in the bowl , place dough in it and sprinkle some flour on top.

14

Cover and keep aside in warm place for 50 to 60 minutes till the dough is doubled in size.

15

Dough has risen well / doubled after 50 minutes of resting.

16

Punch down the dough on a clean surface.

17

Divide into equal size portions. I made 100 grams each of the 5 portions.

18

Shape into balls . Cover with a damp cloth and rest for 10 minutes. This is called bench resting.

Assembling the Kulcha-
19

In the meantime, take 1 tbsp milk and a tsp salt with a tsp of desi khand or sweetener of choice. Simmer it for 30 seconds and stir till butter is melted and sugar is dissolved. If using unsalted butter , add some salt to the mixture. Keep aside to cool.

20

Preheat oven at 250 degree Celsius in convention mode or both rods on. Place the parchment paper lined tray or Pizza pan inside the oven while preheating .

21

Take a ball and flatten it a bit.

22

Place the masala stuffing in the center

23

Bring the sides up to cover the stuffing.

24

Seal it well. ( just like we do for stuffed parantha)

25

Turn and flatten the ball using gentle pressure. Form oval shape kulcha.

26

You can use belan or rolling pin if required but be gentle while applying pressure.

27

Apply butter -milk -sugar on top of kulcha using brush or with hands. Press crushed spices , coriander leaves and red chilli powder on top.

28

Flatten it again while pressing the spices so they stick.

29

Sprinkle dry flour on a wooden tray and place this kulcha on it.

30

Open the door of OTG and Gently slide the kulcha from the wooden tray to the baking tray.

31

Close and let it bake for 15 to 20 minutes till the top and bottom turn golden brown.

32

Take the kulcha out from the oven .

33

Switch on the gas on medium- high flame and roast the edges of kulcha using tongs or wire grill. It will take about a few seconds to roast and for spots to appear. The idea is to have the burnt look and taste around the edges.

34

Remove and brush top with salted butter or ghee. Serve immediately with butter , Punjabi Chole and Raita.

Notes:-
35

(1) You can the filling of choice like paneer or adjust masalas as per your taste.
(2) This should be consumed immediately on baking
(3) If you do not have a wooden tray for transferring the kulcha into baking tray , then simply place it in the baking tray without preheating the tray in the oven.
(4) Fine semolina is important for the recipe. Please do not use coarse semolina for this.
(5) you can replace fine semolina with refined flour if required.
(6) Every oven is different so baking times, may vary.
(7) Bake at the highest temperature in your oven.

Ingredients

 120 grams or 1 cup Whole Wheat flour
 170 grams or 1 cup Fine Semolina
 3/4 tsp tsp rock salt
 3/4 tsp instant yeast
 1 tbsp jaggery powder
 1/2 cup or 125 ml milk
 1/2 cup or 125 ml lukewarm water plus 1 tbsp
For milk wash
 1 tbsp milk
 1 tsp butter
 1 tsp khandsari sugar or sweetener of choice
For top crust
 1 tbsp coriander seeds
 1 tbsp jeera or cumin seeds
 1/2 tbsp sauf or Fennel seeds
 1 tbsp coriander leaves
 1/ 4 tsp red chilli powder
For the filling-
 4 potatoes boiled
 1 onion chopped
 2 green chillies chopped finely
 100 grams coriander leaves chopped
 Salt to taste
 1/4 tsp black salt
 1 tsp amchoor powder
 1. 5 tsp chaat masala
 1/2 tsp red chilli powder
 1 tsp anardana powder
 1 tsp garam masala

Directions

1

Take masala - coriander seeds , cumin seeds and Fennel seeds-written under ' the top crust' and dry roast on low flame for about 40 to 50 seconds. Remove and let cool. Crush into a coarse mix and keep aside.

For the filling -
2

Mash boiled potatoes, add chopped onion, coriander leaves , salt , black salt, chopped green chillies , garam masala , chaat masala, and amchoor powder and anardana powder to it.

3

Mix well and divide into equal portions. I made 65 grams of masala each.

4

Make tight balls of the masala and keep aside or refrigerate till further use.

For the Kulcha -
5

Take warm milk and add jaggery powder to it. Mix well and keep aside.

6

Take fine semolina, whole wheat flour and salt in a bowl. Mix everything together. Make a well in the center and add instant yeast in the well.

7

Now add lukewarm milk to it( with jaggery)and 1/4 cup water.

8

Start mixing using spatula from centre to outwards.

9

Add more water gradually till no dry flour can be seen.

10

Add in ghee to it. And Mix well. Cover and rest for 15 minutes.

11

Knead for 10 minutes using hands or dough hook attachment .

12

The dough will become smooth and pliable .

13

Sprinkle dry flour in the bowl , place dough in it and sprinkle some flour on top.

14

Cover and keep aside in warm place for 50 to 60 minutes till the dough is doubled in size.

15

Dough has risen well / doubled after 50 minutes of resting.

16

Punch down the dough on a clean surface.

17

Divide into equal size portions. I made 100 grams each of the 5 portions.

18

Shape into balls . Cover with a damp cloth and rest for 10 minutes. This is called bench resting.

Assembling the Kulcha-
19

In the meantime, take 1 tbsp milk and a tsp salt with a tsp of desi khand or sweetener of choice. Simmer it for 30 seconds and stir till butter is melted and sugar is dissolved. If using unsalted butter , add some salt to the mixture. Keep aside to cool.

20

Preheat oven at 250 degree Celsius in convention mode or both rods on. Place the parchment paper lined tray or Pizza pan inside the oven while preheating .

21

Take a ball and flatten it a bit.

22

Place the masala stuffing in the center

23

Bring the sides up to cover the stuffing.

24

Seal it well. ( just like we do for stuffed parantha)

25

Turn and flatten the ball using gentle pressure. Form oval shape kulcha.

26

You can use belan or rolling pin if required but be gentle while applying pressure.

27

Apply butter -milk -sugar on top of kulcha using brush or with hands. Press crushed spices , coriander leaves and red chilli powder on top.

28

Flatten it again while pressing the spices so they stick.

29

Sprinkle dry flour on a wooden tray and place this kulcha on it.

30

Open the door of OTG and Gently slide the kulcha from the wooden tray to the baking tray.

31

Close and let it bake for 15 to 20 minutes till the top and bottom turn golden brown.

32

Take the kulcha out from the oven .

33

Switch on the gas on medium- high flame and roast the edges of kulcha using tongs or wire grill. It will take about a few seconds to roast and for spots to appear. The idea is to have the burnt look and taste around the edges.

34

Remove and brush top with salted butter or ghee. Serve immediately with butter , Punjabi Chole and Raita.

Notes:-
35

(1) You can the filling of choice like paneer or adjust masalas as per your taste.
(2) This should be consumed immediately on baking
(3) If you do not have a wooden tray for transferring the kulcha into baking tray , then simply place it in the baking tray without preheating the tray in the oven.
(4) Fine semolina is important for the recipe. Please do not use coarse semolina for this.
(5) you can replace fine semolina with refined flour if required.
(6) Every oven is different so baking times, may vary.
(7) Bake at the highest temperature in your oven.

Amritsari Stuffed Kulcha- Baked, no maida

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