Amritsar is popular for its Kulchas and Naans. Traditionally refined flour dough is rolled into a flat, round shape. It is baked in an earthen clay oven known as Tandoor, until golden brown. Usually rubbed with butter when baked properly.
Ingredients:
3 cups Refined flour (Maida)
Salt according to taste
1 teaspoon Sugar
1 teaspoon Baking powder
1 cup Milk
Butter
For stuffing
3 large Potatoes, boiled, peeled and mashed
4 chopped Green Chillies
1 teaspoon crushed Pomegranate seeds (Anardana)
Salt according to taste
1 ½ teaspoon Red chilli powder
1 ½ teaspoon Chaat masala
1. Preheat oven to 200°C.
2. Take a bowl and put maida, salt, sugar, baking powder and mix well, add milk and sufficient water. Knead into a soft dough. Cover with slightly wet cloth an set aside for 30-40 minutes.
3. Take another bowl put boiled mashed potatoes, green chillies, pomegranate seeds, salt, red chilli powder, chaat masala and mix these entire well.
4. Divide dough into equal portions, stuff each with potato mixture and roll into balls. Place each on work top and press with fingers to ensure that the potato mixture spreads evenly.
5. Further dust with a little dry flour and roll out into slightly thick kulchas.
6. Place them on baking tray lined with silicon sheet and bake for 7-8 minutes or till golden and crisp.
7. Brush with a little butter and serve hot.