Ingredients

• 150 g - refined flour
• A pinch of carom seeds
• 1/3 tsp - baking powder
• 1.5 tbsp - ghee
• 1/2 tsp - salt
• 1/4 tsp - sugar
• 2 tbsp - fresh coriander
• For the filling:
• 50 g - boiled potato
• 50 g - cottage cheese
• 1/4 tsp - pepper powder
• 1/2 tsp - chilli flakes
• 1/2 tsp - dried fenugreek leaves (kasoori methi)
• 1 tsp - dried pomegranate seeds
• 6 - chopped pistachio
• 8 - chopped raisins
• 2 - chopped green chillies
• 1/2 tsp - salt

How to Make Amritsari Kulcha

• Grind dried pomegranate seeds (anardana) to a coarse powder and crush dried fenugreek leaves. Take refined flour, ghee, salt, sugar, baking powder, carom seeds and coriander leaves and mix well.
• Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.
• Mash boiled potato and cottage cheese (paneer).
• Add all the spices for filling in the potato and cottage cheese mixture and mix well.
• Knead the dough and make medium sized balls from the dough.
• Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.
• Dust it with flour and roll to make a medium thick round or oval disc.
• Apply a few drops of water on the rolled kulcha and spread all over it.
• Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down.
• Cook for few seconds till light golden spots appear on the side.
• Flip over and cook again till light brown spots start appearing.
• Now drizzle 1 tsp of oil or butter and roast from both the sides for a few seconds.
• Serve hot with chhole or any rich gravy.
• Recipe courtesy: Maayeka