Have you ever been to Amritsar? Hmm , Golden Temple is all that you could recall.. not now!!

This golden amritsari kulcha is going to add to your favourite list now. A punjabi dish which doen’t need extra preparation time and efforts and yet tastes so yummy !!
You may have it with some curry or as it is with a chutney or pickle. All it needs is few minutes patience and your attention. But yes they taste good only fresh. So consume them while hot and fresh, and so it their aroma which is irresistible.

Ingredients:
1. Whole wheat flour (atta) – 1 Cup
2. All-purpose flour (Maida) – 1 cup
3. Sugar – 1 Tbsp
4. Salt – 1 tsp
5. Baking powder – 1 tsp
6. Baking soda – ¹⁄₃ tsp(optional)
7. Curd /Yoghurt (dahi) – 3 Tbsp
8. Boiled and mashed potatoes – 1 cup
9. Cilantro (dhaniya leaves) – chopped for garnishing(optional)
10. Sesame seeds (til) – 1 tsp(optional)
11. Coriander seeds (sabut dhania)- 1 tsp(optional)
12. Onion seeds(kalonji)- 1 tsp(optional)
13. Salt – 1 tsp
14. Coriander powder(dhania)- 1 tsp
15. Fennel powder (saunf)- 1 tsp
16. Red chilli(lal mirch)- ¹⁄₂ tsp
17. Chaat masala – 1 tsp
18. ghee /oil for kneading or rolling

METHOD:
1. Although I have used half of whole wheat and half of maida, you may use just maida for kneading a dough. And in that case you may use milk for kneading the dough instead of water.But sticking to the healthier option, lets follow the recipe. Take a large bowl or paraat and add the 2 flours in it.
2. Now add salt,sugar, baking powder,soda and curd in it. Mix it well with hands.
3. Now knead the dough adding water slowly to the flour. This much flour would need ³⁄₄ cup of water. Combine it and knead it thoroughly.
4. Leave it covered with a damp cloth atleast for 20-25 mins . I although left it for 2 hrs.
5. Now preheat the oven to the highest temperature. If you are making it in a tandoor,then preheat it too for 10 mins. You may also make them on flame gas stove. [For making on gas stove ,you need a griddle(tawa) which has a curvy bottom. You may make them on flat tawa too,but for even cooking curved one is better. Once you roll out the kulchas,just apply some water at the edges and then place it over inverted tawa over gas. When one side is cooked ,just remove it and then cook directly on the flame on the other uncooked side with tongs.]

1. Now take out one lemon size ball from the dough and roll it with a rolling pin on the counter or chakla. Apply some oil on both sides of the flattened ball to help it rolling evenly.
   
2. After it has rolled upto 3 inches diameter approx. add the potato stuffing in it.
   
3. Close it from all sides and again flatten the peda with hands and give it a round shape by pressing slightly between palms.
   
4. Now roll the peda again in 5 inch diameter kulcha with a light hand such that the stuffing doesn’t come out.
   
5. Sprinkle the chopped cilantro ,sesame seeds or kalonji on it.
   
6. Once again roll it lightly so that the garnishings are pressed into it.Since I like more of dhaniya ,hence garnished it heavily,you may add cilantro lightly or according your taste.
   
7. This dough is sufficient to make 8 kulchas (medium size) and 6 large ones. Now similarly roll out the kulchas and place them in an oven safe tray.
   
8. Place the tray in oven and cook for 3-4 mins on one side.
   
9. Then carefully take out the tray and reverse the side and cook for another 1-2 mins.(sorry, I wasn’t able to take the pics of oven,since it needs to be constantly monitored in oven. Also be careful while working with an oven, because it is at the highest temperature i.e. broil in this case)
   
10. Once both the sides are browned and they will swell like a puffed roti (fulka), take them out.
    
11. Apply some ghee or butter or serve as it is with your favourite curry ,pickle,chutney etc.
    

This is how they will look from inside.

When the temperature is set, then the kulchas don’t brown from the exterior,hence you get the nice golden color as seen in the above pic.

Try out and share your experiences here!! Believe me you will not regret either with the taste or with the texture,appearance,aroma of this yummy kulchas..