Homestyle Amritsari Onion Kulcha Recipe

To begin making the Homestyle Amritsari Onion Kulcha Recipe in a Tawa, prepare all the ingredients and keep them ready.

Add all the ingredients mentioned for the dough into one bowl and mix well. Gradually add little water at a time and knead it into a soft and non-sticky smooth dough.

Add little bit of ghee at the end and knead it for some more time till the dough becomes completely soft. Cover and rest the kulcha dough for at least 10 minutes.

Cut the potatoes into half and place it in the pressure cooker along with 1/2 cup of water. Pressure cook the potatoes for about 5 whistles and turn off the heat. Allow the pressure to release naturally. Once cooled, peel the potatoes and keep aside.

In a small pan placed over medium heat; gently toast the coriander and ajwain seeds until they crackle. Add it to a pestle and mortar and pound them coarsely. 

Grate the boiled potatoes to a large mixing bowl, this process will prevent any lump formation. Add the pounded coriander, cumin seeds, finely chopped green chillies, finely chopped onion, amchur powder, half of the coriander leaves and salt to taste. Mix well to combine.

Once the dough is rested, dive the dough and the potato filling into 16 portions. Take one portion of dough and flatten it on a floured rolling surface.

Roll the Amritsari kulcha dough little to about 3 inches in diameter. Place the portion of the potato filling in the center, and bring all the edges to form the pleats. Make sure it is sealed properly and flatten it with your fingers to remove any air pockets. 

Dust the kulcha in flour and roll the dough gently to make a slightly larger round, the thickness must be same as the tawa paratha and about 3 -4 inches in diameter.

Spread a little ghee on one side of the kulcha and sprinkle a few coriander leaves.

Preheat the tawa over medium heat; grease the tawa with a little ghee and wipe it with a kitchen paper towel.

Place the coriander surface dough onto the tawa face down and leave it for few seconds until you see some bubbles rising. 

Once the bubbles rise and after 2 minutes flip it over and cook on the other side as well for another 2 to 3 minutes on medium heat. Once you brown spots and the Kulcha is crisp take the kulcha out from the tawa and place it directly over the flame and flip it a couple of times for a 5 to 10 seconds each side until crisp and remove.

Serve the Amritsari Onion Kulcha while it is hot immediately along with some butter or ghee on the top. 

Serve the Amritsari Onion Kulcha along with Amritsari Chole, Dal Makhani and Palak Raita Recipe to create a meal for your Sunday lunch or everyday lunch.