2 July, 2019

AMRITSARI ALOO KULCHA & CHOLE

Posted in : BREAKFAST RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on July 2, 2019 by : Divya Suresh

In the restaurants like Bikanerwala, Amritsari aloo kulcha is a regular attraction for customers. The way how they present it, the color of the kulcha, its aroma etc does attract all . Even both my sons are very fond of this dish. But the only problem here is they use maida in making kulcha!! So what next… I tried making it using whole wheat flour. Actually I often make plain kulcha using whole wheat flour (not yet shared here on my blog), So it became easy only for me to try it out immediately. I felt like it is being stuffed with regular aloo-pyaz-masala mixture (I took a bite to test the taste), so it did not become too difficult for me to guess the ingredients that must have used in it. Now I make them at home and both my sons like it very much.

It is made little thicker and they use lot of ghee and butter while making as well as serving it, but that much fat we can not eat, so made it according to our requirement and really tasted yummy. But you can always adjust as per your tastes.

Please click here to read the chole recipe

You can also check – Kachha kele ka Paratha , dates-sesame sweet Paratha , Chole Paratha , broccoli-methi stuffed methi Paratha , carrot sweet Paratha , groundnut sweet paratha , Pink Paratha , broccoli aloo methi Paratha , methi Paratha , cabbage Paratha , coriander Paratha , broccoli multi grains flour Paratha , apple chilli Paratha , Rajma Paratha , sweet potato Paratha , dal Paratha , banana almond paratha , Aloo paratha , cucumber Paratha , sattu ka paratha , Peas paratha , radish/moolangi paratha recipes here on my blog.

Ingredients :

For the outer layer : measuring cup used – 250 ml, makes 8 to 10 parathas

Whole wheat flour – 2 cups
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Raw cane sugar – 1/2 tsp (you can use any sugar)
Refined oil (I have put cold pressed sesame seeds oil) – 2 tsp
Curd – 2 tbsp
Lukewarm milk – 2 tbsp
Salt – 1/4 tsp
Water – as needed, it takes very little water or you can knead the dough using little more milk only
Wheat flour – for dusting
Chopped coriander leaves or dried fenugreek leaves/kasoori methi – to sprinkle on the rolled paratha
Oil/ghee – for roasting the paratha

For the stuffing :

Boiled potato – 2 to 3 large
Green chilies – 2 finely chopped
Onion – 1 medium
Coriander leaves – 2 tbsp
Curry leaves – 1 tbsp
Ginger, grated – 1/2 tbsp
Crushed coriander seeds – 1 tbsp
pomegranate seeds powder – 1 tsp
Red chili powder (less spicy) – 1 tsp
Cumin powder – 1 tsp
Salt to taste

PROCEDURE :

Gather together the flour, baking powder, baking soda, sugar, salt, oil, curd and milk in a wide bowl or parath, combine everything well
Now knead into a stiff and soft dough using more milk or water if required and as much required. Cover with a damp clothe and set aside for 10 to 15 minutes, then divide into equal portions

Meanwhile mash the boiled potato, Grind together green chili, coriander leaves, curry leaves, pomegranate seeds coarsely and finely chop the onion
Now gather together mashed potato, chopped onion, ground paste, crushed coriander seeds, ginger, cumin seeds powder, red chili powder and salt and combine everything well and divide into equal portions

Take a portion of the dough, flatten a little, place a portion of the stuffing, cover from all the sides and roll into circular shape by dusting with the flour
OR
The beginners may find it little difficult to roll the stuffed whole thing, as it contains chopped onion. So you can divide that one portion of the dough into two parts, roll them separately (do not roll them into too thin sheets), spread the stuffing on one rolled sheet and cover it with another rolled sheet, seal the edges properly, roll again a little by dusting with the flour, then roast on the tawa.