Amritsari Kulcha
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This tasty Amritsari Kulcha recipe is ideal for introducing toddlers to spicy Indian flavours. This easy-to-make recipe features simple ingredients, including wheat flour, potatoes, coriander, and spices. Ideal for a nutritious snack or an healthy lunch, Amritsari Kulcha is sure to be a hit with even the pickiest eater. Head over to our blog Toddler Recipes Australia for more information on this nutrient-rich dish!
General Information
- Servings: 4
- Keywords: Amritsari Kulcha, Fried dough, North Indian flatbread
- Calories: 535
- Protein: 15 g
- Carbs: 98 g
- Fats: 10 g
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
- 4 cups all-purpose flour
- 2 teaspoon vegetable ghee or oil
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup yoghurt
- 10 whole fennel seeds
- 1 teaspoon cumin seeds
- 8 cloves
- 1 teaspoon black pepper
- 2 teaspoon ajwain (carom)
- 2 teaspoon garam masala
- Fresh coriander to garnish
Directions
- In a large bowl, mix the flour, vegetable ghee or oil, baking powder, baking soda and yoghurt.
- FYI: Ghee is a type of clarified butter widely used in South Asian cooking.
- Baker’s tip: Make sure to use clean hands and knead the dough until it is soft, smooth and pliable.
- Divide the dough into 8 equal parts and roll each part into a ball.
- Joke: Sounds like the start of a monster’s dance party!
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On a lightly floured surface, roll each ball into a round disc about 8 cm diameter and 1 cm thick. Be sure to roll the dough from the outer sides to the center, rotating in between to ensure a uniform disc shape.
- Heat a griddle/tawa over medium heat and spread a little bit of vegetable oil on it.
- Moms always know how to stretch a little oil to go a long way.
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Place one disc at a time on the griddle and cook it for 3 minutes until the surface is dried and there are some brown spots on the bottom. Flip the kulcha and cook the other side until it is golden brown.
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Heat a pan over medium heat, add the fennel seeds, cumin seeds and cloves. Roast until they are fragrant and lightly browned.
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Grind the roasted spices with the black pepper, ajwain, garam masala and a little bit of water to form a coarse paste.
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Spread the paste over the cooked kulchas, both on the cooked sides.
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Place the kulchas on the griddle or tawa again and cook on medium heat for 3 minutes each side until the paste has hardened and the kulchas are golden brown in colour with a distinct spicy flavour.
- Serve hot with chopped coriander, some dried fenugreek leaves and a bowl of chutney!
Recommended Sides
The Amritsari Kulchas pair up especially well with a bowl of rich tomato curry, jeera rice and sliced cucumbers. You can also serve it with channa, aloo or paneer curry and pair it off with a glass of lassi or aam panna.