Amritsari Kulcha

INGREDIENTS

• 4 boiled potatoes, grated 
• 1 onion, finely chopped 
• 12 mint leaves, finely chopped 
• Coriander leaves, finely chopped 
• 2 chillies, finely chopped 
• 1 teaspoon anardana 
• 1 teaspoon amchur powder 
• 1 teaspoon chaat masala 
• 2 teaspoons coarsely ground coriander seeds 
• 2 teaspoons Kashmiri chilli powder (optional) 
• 1 teaspoon garam masala 
• Salt to taste 
• Sesame seeds for garnishing 

METHOD

• Mix all the ingredients for the covering together to form a dough. 
• Knead it really well for 5 to 10 minutes and cover it with a muslin cloth. Let it rest for 2 hours. 
• In a bowl, mix all the ingredients for the stuffing except the sesame seeds and some coriander leaves and keep it aside. 
• After 2 hours, make small balls from the dough and keep them aside for another 15 minutes. 
• Now take a small ball and flatten it. Fill it with the stuffing. 
• Close the cover well by lifting it from all the sides and bringing it together at the centre. Flatten it with your hands and add some sesame seeds and chopped coriander leaves on top. 
• Roll it into an oval-shaped kulcha. 
• Heat a thick-bottomed tawa well. 
• Sprinkle some salt water on the surface. 
• Brush one side of the kulcha with some water and put that side down on the tawa. The sesame seed garnish should be on top. 
• Press it gently with your hands. Once you can see bubbles on it, the bottom is cooked. 
• Now gently invert the tawa so that the kulcha gets the direct heat of the flame. The water applied at the bottom will prevent it from falling off. 
• Cook the kulcha well from all sides. 
• Add some butter to it and take it off the tawa. Serve it hot with some achar, raita or chutney.