Amritsari Kulcha
A baking-powder leavened maida bread — quicker than naan, sturdier than roti. The yoghurt + soda combination gives it kulcha's characteristic chew and slight tang. Best stuffed with spiced potato.
Per serving
Ingredients
- 2 cupsMaida
- 1 tspBaking powder
- 1 tspBaking soda
- 1 tspSalt
- 1 tspSugar
- 1 tbspOil
- 1/2 cupYoghurt (curd)
- as neededMilk, warm
- 1 cupOptional aloo stuffing (boiled potato + cumin + coriander + chilli + salt)
- a pinch eachNigella seeds + sesame seeds
- for toppingCoriander leaves, chopped
- for brushingButter
Method
- 1
Combine maida, baking powder, baking soda, salt and sugar. Add oil and yoghurt. Knead, adding warm milk gradually, into a soft dough.
- 2
Rest covered for at least 90 minutes — the baking-powder+soda will start lifting the dough.
- 3
Divide into 6 balls. If stuffing, flatten each ball, place a portion of spiced potato in the centre and seal.
- 4
Roll into a 7-inch oval. Wet the top with water, sprinkle nigella + sesame seeds and a little chopped coriander. Press gently so they stick.
- 5
Heat a heavy iron tawa. Slap the kulcha on, wet side down. After 30 seconds, flip the tawa over a high gas flame and cook over the direct fire for 30 seconds to char the top.
- 6
Brush hot kulcha with butter. Serve with chole, a wedge of lemon, sliced onion and pickled chilli.