Amritsari Bhija Kulcha | How to Make Amritsari Bhija Kulcha | Amritsari Bhija Kulcha Recipe
Recipe Information
Amritsari Bhija Kulcha
Cultural Context
Originating from the city of Amritsar in Punjab, Amritsari Bhija Kulcha is a stuffed flatbread that reflects the rich culinary heritage of North India. Traditionally enjoyed with spicy curries or yogurt, it is a popular choice among locals and visitors alike. The dish has become a staple in Indian restaurants worldwide, often served in various forms with different fillings, showcasing the versatility of Indian bread-making.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu provides a similar texture and is often less expensive.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is healthier and can be used for sautéing.
In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, and 80 milliliters warm water and mix it well.
Rest the mixture for 10 minutes.
Add 380 grams all purpose flour, 65 grams yogurt, 1 teaspoon salt, 45 milliliters butter, and 80 milliliters warm water and knead it into a smooth soft dough.
Rest the dough for 30 minutes.
In a bowl, add 250 grams white chickpeas and 500 milliliters water and soak overnight.
In a pressure cooker, add soaked chickpeas, 1200 milliliters water, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt, and 1 tea bag and cover it with a lid.
Cook till you hear 5 - 6 whistles.
Open the lid and remove the tea bag.
Remove it from heat and keep aside.
Heat 45 milliliters oil in a heavy skillet, add 1 inch cinnamon stick, 4 pods cloves, 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon garlic, and 1 teaspoon green chili and sauté for 2 - 3 minutes.
Add 190 grams onions and fry till translucent.
Add 180 grams tomato puree and sauté for 5 - 7 minutes on medium heat.
Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, and 1 teaspoon cumin powder and mix well.
Add 250 milliliters water and stir well. Bring it to a boil.
Add the boiled chickpeas and mix again. Bring it to a boil again and boil for 10 - 15 minutes.
Add 1 teaspoon garam masala and mix well. Remove from heat and keep aside.
Take a ball from the dough and flatten it with your hand. Sprinkle some dry fenugreek on top and flatten it again to make a kulcha.
Place it on a baking tray. Preheat the oven to 400°F/200°C. Bake for 10 - 15 minutes.
Remove from the oven and dip it in prepared chole. Soak for 3 - 5 minutes.
Place it on a serving plate and top with prepared chana, sweet chutney, onions, and coriander.
Serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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