Amritsari Alloo Kulcha Without Yeast
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About Amritsari Alloo Kulcha Without Yeast
Amritsari Kulcha.. the name itself fills the mouth with juices.
But what is Amritsari Kulcha? What’s so special about it?
Well, it has many special things. First of all, it is stuffed kulcha. Stuffed with potato filling.
Secondly, it is extremely soft and light. Taste, of course, is awesome.
Unlike Kulcha, Amritsari Kulcha is best served with yogurt and pickle. Though you can have veggies like Paneer Makhani or Matara (White Peas) with it, optional only
Also, I tried making these Kulchas, few hours ahead, and was successful. Just half cook these kulchas in oven/skillet. Let them cool on wire rack and wrap in cling film. At the time of serving, apply butter and cook on a skillet until golden and crisp.
Now if you are wondering that what is the difference between Amritsari Kulcha and Alloo Paratha, so here comes the answer. Though the filling is same in both the cases but the main difference lies in the type of bread.
Kulcha is a leavened bread, that is, while kneading the dough some kind of leavening agents like baking powder or baking soda or both are used (though some people use yeast also). Whereas Paratha is unleavened bread. It is because of these leavening agents the dough will be very sticky initially. But don’t get perturbed, keep kneading and soon it will stop sticking.
Then Kulchas are made from all-purpose flour whereas parathas from wheat flour.
Thirdly, Kulchas are best made in oven or tandoor whereas Parathas are cooked on an iron griddle.
Make sure you have enough cilantro with you before start making these kulchas. They give the looks which make the kulchas look very appetizing.
So, let’s see the recipe for making Amritsari Kulchas…
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Recipe Time & More
Ingredients
- 2 . All Purpose Flour (maida cups (300 g))
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp Salt (or as per taste, or as per taste)
- 4 tbsp Curd
- 2 tbsp Oil
- 2 tsp Sugar
- 1/4 cup Milk (lukewarm)
- 1/4 cup Lukewarm Water (approx)
- 4 Stuffing (or potatoes for boiled potatoes or)
- 1-2 tsp Salt (or as per taste)
- 1/2 tsp red chili powder (or as per taste)
- 1 / Dry Mango Powder (amchoor teaspoon dry)
- 1 / Spice Powder (garam masala teaspoon whole)
- 1 / Coriander Powder (dhania powder teaspoon)
- 1 / Cumin Seeds Powder (jeera powder teaspoon)
- Green Chillies (finely chopped 1 teaspoon)
- 1/2 cup Coriander (dhania patti, finely chopped 1 tablespoon)
- Nigella Seeds (kalonji 1 tablespoon, or topping for topping)
- 1/2 cup Coriander (chopped cup)
- 1 bowl Oil (extras for greasing the)
- 1 / All Purpose Flour (for rolling kulchas cup)
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Instructions
- Sift all purpose flour, baking powder, baking soda and salt at least 2 times.
- Make a well in the center and oil, curd, sugar, milk and water.
- It will be very sticky initially.
- Knead the dough for 8-10 minutes by the clock, until smooth.Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.Once properly kneaded, it will be like this, smooth and non sticky.
- Keep the dough in a greased bowl, cover and allow it to ferment for about 2 hours in some warm place. In winters may be for 3-4 hours or even longer or maybe overnight. This is just a rough idea. Use it when ever the dough rises to almost double.
- While the dough is rising you prepare the filling.
- Grate boiled and cooled potatoes. Ensure that there are no lumps in it.
- Add spices to the grated potatoes & mix properly. You may keep it in refrigerator till use.If keeping in the refrigerator then add salt only at the time of preparing kulchas. This is because salt may loosen the potatoes if added much before.
- Mix everything nicely and form adough.
- When the dough has risen, looks like this. Knead it for 30 to 40 seconds.
- Divide the dough into 15-16 parts and make balls. Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.Preheat oven to 220 degrees or highest temperature in your oven, for 10 to 15 minutes.
- Take a ball, flatten it little, put potato stuffing, close it properly and roll a little.
- Put nigella seeds(kalonji) and green coriander. Press these with fingers so that they stick there.
- Using a rolling pin, roll it slightly thick. Use dry flour if sticks. ( I prefer thin ones as you can see in the pics)
- Now, bake these in the oven, until puffs up and golden brown.
- Apply butter and serve these delicious Amritsari Kulchas with curd/raita and pickle.
- MAKE AHEAD: You can half cook these, when puffs up and slightly cooked, take out and let them cool completely on a wire rack. Then wrap in cling film and store in the refrigerator for few hours or maybe a day.
- At the time of serving, apply butter and toast them on heated tawa.
- It will be very sticky initially, but once properly kneaded it will not stick to your hands.
Recipe Notes
- Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.
- After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes.
- Use little oil, if sticks too much.
- Once properly kneaded, it will not stick to your hands.
- If the curd is too watery then adjust the amount of water accordingly.
- Let the potatoes cool down completely before grating.
- I have observed that results are pretty good if the potatoes are grated. Though, if you wish, you may mash them otherwise also.
- Before wrapping in cling film, let the kulchas cool down completely. May get soggy even if packed when slightly warm.
- You can make these with paneer stuffing too.
- You can make these on griddle also. Heat a griddle and make exactly the way you make Paratha.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Samira Gupta
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Such a delicious dish! Thank you.
Looks so flavorful! Thanks for posting.
Such a scrumptious dish! Thank you.
Absolutely mouthwatering! Great share.