- Make a semi-firm dough with refined flour, water, salt and keep it covered with moist cloth for 1 hour in a cool place.
- Combine all filling ingredients, except canola oil, and gently fold together. Check seasoning.
- Dab some oil on your fingers and palms. Using them, make small balls (40-50 g each or size of medium potato) from dough and flatten to stuff with filling. Pack flattened dough with filling just enough to stuff and encase well.
- With a rolling pin, flatten wedges again.
- In a medium-hot, non-stick pan, brush wedges with canola oil and cook evenly on both sides. Serve wedges with coriander-mint chutney or curd (optional).
Amritsari kulchas date back to the times of Mughals and Nizams and till date they have been a favourite of Indians.The Kulchas are best enjoyed with Chhole or can be enjoyed with some chutney or curd as well.
Amritsari Kulcha
By Foodism Team
Nov, 27th
698
Servings
1 person
Cook Time
45 minutes
Ingredients
8
- 10
Ingredients
- Refined flour 1 kilograms
- Canola oil 100 mililitres
- Onion 1 cup
- Potatoes 1/2 cup
- Coriander seeds 2 teaspoons
- Ginger 2 teaspoons
- Green coriander sprigs 2-3 units
- Green chilli chopped 1 units
- Anar dana seeds 1 tablespoons
- Lemon juice for garnishing
