Amritsari Kulcha
Ingredients
- 500 gWheat flour (sifted)
- 15 gFresh baker's yeast (crumbled)
- 250 mlMineral water (lukewarm)
- 60 gghee (room temperature)
- 400 gPotato (cooked and mashed)
- 1 pcOnion (very finely minced)
- 1 pcHot chili pepper (chopped)
- 1 pcFresh cilantro (chopped)
- 1 tspWhole cumin seeds
- 1 tspgaram masala
- 1 tspGinger powder
- 1 tspWhite sugar
- 1 tspGray sea salt
- 1 tspDried mango powder (Amchur) (fine powder)
- 1 tspAjwain seeds (whole seeds)
Method
A flaky flatbread with a golden, crispy crust, stuffed with spiced mashed potatoes. The aroma of warm ghee and toasted cumin fills the air as it comes out of the oven.
- 1
Mix the wheat flour, sea salt, white sugar, ajwain seeds, and crumbled fresh yeast. Pour in the warm mineral water and knead until the dough is supple and no longer sticks to your fingers. Incorporate a tablespoon of ghee at the end of kneading.
- 2
Cover the dough with a damp cloth and let it double in size in a warm place. It should be elastic and airy.
- 3
Mash the cooked potatoes. Add the chopped onion, chopped chili, fresh coriander, garam masala, ginger powder, amchur, and cumin seeds. The stuffing should be homogeneous and well seasoned.
- 4
Divide the dough into balls. Roll out each ball, brush with ghee, and fold into several layers to create the lamination. Place a ball of stuffing in the center, close it, and flatten gently with a rolling pin so as not to pierce the dough.
- 5
Bake at high temperature on a hot tray. The kulcha is ready when the crust is golden brown with characteristic brown spots. Brush with melted ghee as soon as it comes out.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough after adding ghee for folding; this is what creates the crispy layers.
- If you don't have a tandoor, use a very hot pizza stone or the back of a cast-iron baking sheet.
How long does this dish keep?
Store wrapped in a clean cloth to keep it supple. Reheat in a pan with a knob of butter.
