Tawa Amritsari Kulcha Recipe
A traditional Indian bread made with whole wheat flour and stuffed with masala potato and tawa cooked.
Tawa Amritsari Kulcha Recipe is a traditional Punjabi dish that is basically a flat bread stuffed with masala potato and cooked on a tawa till it becomes soft and fluffy. It is authentically cooked inside a tandoori clay oven and thus the name. The clay oven helps to give a charred flat surface over one side and a toasted black spots on the other. But in this recipe we have used just a plain cast iron tawa to create the similar texture to the bread. The bread is also topped up with fresh coriander leaves and ajwain seeds.
If you are looking for more Kulcha recipes here are some :
- 2 cups Whole Wheat Flour
- 1/4 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Oil , for kneading as well For the Stuffing
- 2 Potatoes (Aloo) , skin peeled
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Cumin powder (Jeera)
- 1 Green Chilli
- Salt , to taste
How to make Tawa Amritsari Kulcha Recipe
To begin making the Tawa Amritsari Kulcha Recipe, we will add all the ingredients mentioned for the dough into one bowl and add water slowly according to your requirement to knead it into a soft and non-sticky dough.
Add little bit of oil at the end and knead it for some more time till the dough becomes completely soft.Rest the dough by covering it with a damp cloth for atleast 10 minutes.
Pressure cook the potatoes for about 5 whistle and mashe them, add all the spice powders and mix well to form the stuffing, check for salt as well.
Once the dough is rested, heat a cast iron tawa pan. Pinch out a medium sized ball from the dough and flatten it on a floured rolling surface.
Roll the dough little enough to keep the potato stuffing in the center, and bring all the edges to form the pleats and close it to form a modak. Make sure it is sealed properly and flatten it.
Roll the dough flat and round, the thickness must be same as the tawa paratha. Take some water in a bowl and brush it over one side of the rolled dough.
Place the watered surface dough onto the tawa and sprinkle some coriander leaves and ajwain seeds on the other side, leave it for few seconds until you see some bubbles rising.
Once the bubbles rise and after 2 minutes flip it over and cook on the other side as well for another 2 minutes. Once you brown spots, take the kulcha out from the tawa and serve hot.