Crispy Amritsari Kulcha in cooker | आसान कुलचा रेसिपी | Chef Ranveer Brar

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs while maintaining texture.

Prepare the filling by finely chopping onions and green chilies.

In a pan, roast cumin and coriander seeds, then coarsely grind them.

Add a pinch of freshly ground cumin and coriander powder to the filling.

Add dry mango powder to the filling, but do not add red chili powder.

For the filling, use boiled potatoes twice the quantity of the onion mixture.

Make a creamy mixture of the potatoes; if not creamy, add a little butter.

Season the filling with salt and keep it aside.

In a large plate, mix all-purpose flour, salt, sugar, baking powder, and baking soda.

Add clarified butter to the flour mixture, using 70% while kneading and 30% after kneading.

Knead the dough until it's rough and coarse, then add yogurt for sourness and chilled water to make it flexible.

Wrap the dough in a wet cloth and let it rest while preparing the cooker.

Heat the pressure cooker and coat the walls with salt water to help hold the bread.

Stuff the kulcha with the creamy filling, ensuring it's not lumpy to avoid tearing.

Rub oil on the board and sprinkle the kulcha seasoning prepared earlier.

Apply water on one side of the kulcha and place it in the cooker, pressing lightly to prevent fluffing.

To achieve a smoky flavor, use burning coal in the cooker.

Loosen the kulcha with a knife once it is cooked and remove it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens