This video teaches you how to make authentic Amritsari Kulcha right at home, using a simple griddle (tawa).

I'll show you a unique technique to create a flaky, layered dough and I'll show how to make a delicious potato masala filling that bursts with flavor.

Ingredients ( makes 4 big kulchas)
For dough:
• 2 cups Maida (250 g)
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 2 tbsp Curd
• 1/2 tsp Salt
• 1 tsp Sugar
• 1 tbsp Ghee
• Water + Milk (50:50 ratio), as required

For Layering:
Ghee or butter

For the Filling:
• 2 big potatoes, boiled and cooled to room temperature
• 1 Small Onion, finely chopped
• 2 tbsp Chopped Coriander leaves
• 1 Chopped Green Chillies
• 1 tsp Chopped Ginger
• 2 tsp (Roasted Crushed Coriander + Cumin seeds + chilli flakes)
• ½ tsp amchoor powder
• 1 tsp crushed anardaana, optional
• Salt, to taste
• Black salt, to taste
• ½ tsp Kasoori methi

For topping:
• Chopped coriander leaves
• Crushed coriander and cumin
• Chilli flakes

To serve:
• Butter
• Amritsari Choley
• Imli pyaaz chutney
• Lemon wedges
• Pickle
• Onion rings

Method:
For the dough:
1. Mix together all the dry ingredients in a paraatl. Make a well in center, add in ghee and curd and mix well.
2. Now, knead a soft dough using the water and milk mixture little by little.
3. Cover and set aside for 1-1.5 hrs.

For the filling:
1. Mash the potatoes, mix together with all the ingredients and set aside.

To make the kulchas:
1. Knead the dough once again after resting it. Now, roll it out into a rectangle. Apply butter or ghee generously ( should be solidified) and book fold the dough, applying ghee/ butter in each layer. Repeat this process 4-5 times. Cover with a damp cloth and set aside for another 30 mins.
2. Now, cut the dough into 4 and roll out each thinly.
3. Stuff in the filling and cover it up. Flatten it again using your hands and make dents in between.
4. Meanwhile, heat an iron tawa to superhot.
5. Apply some water on the top of the kulcha and put crushed coriander, jeera and red chilli flakes, followed by coriander leaves onto it.
6. Apply some salt water at the back of the kulcha and slap it onto the tawa. Press it gently with your fingers to ensure its stuck well.
7. Reduce the flame to low immediately and let it cook for a minute. Then, turn the tawa upside down and cook the kulcha from top.
8. Cook the kulcha directly onto high flame and be patient. Do not take it too close to the flame that it touches it. Keep a jhara if you think it might fall.
9. Remove, brush with butter, crush and serve hot with Amritsari Choley and other accompaniments
10. Enjoy!

Vishesh Tippani:
- The dough has to be super soft, initially it might seem sticky but knead it for atleast 7 to 8 minutes or until it smoothens (Use a dough scraper). Don’t do a short cut here. Trust me, you’ll feel proud.
- Use slightly solidified ghee for this one (Dalda is what Dhabas use & it makes all the difference, it’s not a lot because you need very little to layer)
- After cutting the dough pedas, very lightly brush with oil & keep it covered with a damp cloth. Do not put too much dry flour here
- The tawa must be SUPER HOT.
- Apply water at the back of kulcha and slap it on to the tawa. Press it with your fingers to ensure its well stuck. Then, immediately turn the gas to low.
- Cook the kulcha directly onto high flame and be patient. Do not take it too close to the flame that it touches it. Keep a jhara if you think it might fall.
- Once cooked, apply butter, crush it and serve immediately!

Shop the mixer/grinder- Hamilton Beach:
https://amzn.to/3UUgj3Y

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Chapters:
00:00- 00:37 Introduction
00:38- 01:47 Prepare the dough
01:48- 03:08 Lamination technique
03:09- 04:10 Kulcha filling masala
04:11- 05:30 Fill the kulcha
05:31- 07:03 Cook the kulcha on tawa