-
Ambarsari/Amritsari Stuffed Kulcha/Stuffed Indian Bread
If you have ever been to Punjab, you shall know what I am talking about. The butter lathered, spicy mix stuffed goodness from the tandoor served with kaali dal/chole [Chick pea gravy] is indeed to die for. Usually it is made with Maida but since I was trying it at home, I mixed it half and half with Maida and Whole Wheat Flour. Ingredients
- For the Dough-
- 1.5 cup… Maida
- 1.5 cup… Whole Wheat Flour
- 1/2 tbsp… Salt
- 3 tbsp… Curd
- Water
- For the Potato filling-
- 3… Medium Sized boiled potatoes
- 1… green chilly [finely chopped]
- Salt
- 1/2 tsp… Chilly powder
- 1/2 tsp… Corriander powder
- 1 tsp… Amchur [Dry mango powder]
- 1/2 tsp… Ajwain/carom seeds
- 1 tbsp…Fresh corriander
- 1/2 tsp… Turmeric powder
- For the Paneer filling-
- 1 cup… Grated paneer
- salt
- 2…green chilly [finely chopped]
- Corriander leaves
- For assembling-
- Generous amount of butter melted/at room temprature
- Sesame seeds
- Dried mint leaves powder
Directions
- Mix all the ingredients of the dough and add enough water to make a slightly sticky and loose dough.
- Keep it aside for atleast 1.5 hours. Cover with a damp cheese-cloth.
- Mix all the ingredients of both the fillings separately and keep aside until use.
- Once the resting time for the dough has passed. Give it some kneading and make roughly about 8 equal size balls out of it.
- Pre heat oven to 180 C.
- Slightly flatten the dough ball and place the filling in the middle.
- Seal it well and roll/flatten on a lightly floured platform sing a rolling pin/hand. [I used my palm]
- For more details on how to stuff a paratha/kulcha refer this.
- Once it is nice and flat, apply butter using a brush/the back side of a spoon and scatter some sesame seeds and mint powder.
- Put on a slightly buttered baking tray and bake for about 14-15 min on the bottom and 5 min on top heat.
- Serve with Paneer/chana/with achaar.
Share Recipe
Similar Recipes
Leave a review or comment
