Amritsari Kulcha Recipe | Perfect Crispy Layered Aloo Naan in Tawa - CookingShooking

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to use and more accessible.

In a big bowl, add 2 cups of all-purpose flour (maida).

Add 0.5 teaspoon of baking powder, 2 teaspoons of sugar, and 1 teaspoon of salt to the flour.

Mix all the dry ingredients together.

Gradually add water to the mixture to make a very soft and sticky dough, similar to a wet paste.

Once the dough is formed, add 10 grams (2 teaspoons) of soft butter and knead for 2-3 minutes until the dough is very soft and sticky.

Cover the dough and let it rest for about 30 minutes.

In a mixing bowl, add 6 boiled and cooled potatoes and mash them.

Add 1 chopped onion to the mashed potatoes.

Crush some coriander seeds and peppercorns lightly and add them to the mixture.

Add 1 teaspoon of chopped green chili, 1 inch piece of chopped ginger, and 1 tablespoon of chopped coriander leaves.

Add 1 teaspoon of kasuri methi, 0.5 teaspoon of black salt, 1 teaspoon of red chili powder, 1.5 teaspoons of regular salt, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of amchur powder to the potato mixture.

Mix all the ingredients well using your hands.

Add 2-3 tablespoons of dry flour to the filling to make it a little dry and pliable.

Prepare the dough by adding 3-4 tablespoons of dry flour and knead for 10-15 seconds.

Spread the dough into half an inch thickness and add 30 grams of firm butter on top.

Sprinkle 2-3 tablespoons of dry flour on top of the butter and fold the dough in thirds to create layers.

Press and stick the layers together, then spread the dough again to half an inch thickness.

Spread another layer of butter (about 40 grams) on top, sprinkle dry flour, and fold the dough in half again.

Divide the dough into 6 portions and cover them to rest for 10 minutes.

On a rolling base, sprinkle dry flour and take one dough portion.

Fill the dough with a ball of the potato filling, gather the sides, and seal it up.

Spread the kulcha using fingers to achieve uneven thickness.

Prick the kulcha with fingers and spread a little water on top to help it stick to the tawa.

Heat an iron tawa until medium hot, then place the kulcha water side down.

Knock the kulcha again with fingers and sprinkle some greens on top (coriander leaves instead of methi).

Apply a little water on top to ensure the kulcha cooks slowly and crisply.

Cook the kulcha for about 1 minute, then flip the tawa over the flame and cook on low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens