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Amritsari Kulcha
Ingredients:
1 kg Maida
10 gm Fresh Yeast
1 tsp Caster sugar
2 tbsp Milk (lukewarm)
To taste Salt
400 ml Milk-water mixture (100 ml milk + 300 ml water)
2 nos. (large) Onions (very finely chopped)
1 tsp Red Chilli powder
¼ tsp Ajwain
1 tbsp Kalonji
1 tbsp Fresh Coriander (finely chopped)
Method:
1. Sift the maida in a bowl.
2. In a small bowl, combine the yeast with sugar and 2 tbsp warm milk, cover and keep aside to froth.
3. Mix the yeast mixture into the maida. Also gradually mix in the milk water mixture and knead the mixture into a smooth soft dough. Cover the dough with a moist muslin cloth and keep asie for about 20 minutes till it rises to almost double in volume.
4. In a bowl, combine the onions with red chilli powder, ajwain and salt to taste and keep aside.
5. When the kneaded dough has rested, divide it into small portions and rest for another 10 minutes covered with a moist muslin cloth.
6. Preheat oven at 180*C. Drain out excess water from the onion mixture, sprinkling it over with a bit of maida if required.
7. Grease and line a baking tray with parchment paper. Dust your hands with flour and flatten the small portions of dough into little rotis with your fingers.
8. Place a spoonful of mixture onto each small roti, fold the edges over to seal in the mixture and flatten the rotis again to resemble stuffed parathas. Brush each prepared kulcha with oil and sprinkle over with kalonji and fresh coriander. Bake in the preheated oven for 7 to 8 minutes. Serve hot.
Ingredients:
1 kg Maida
10 gm Fresh Yeast
1 tsp Caster sugar
2 tbsp Milk (lukewarm)
To taste Salt
400 ml Milk-water mixture (100 ml milk + 300 ml water)
2 nos. (large) Onions (very finely chopped)
1 tsp Red Chilli powder
¼ tsp Ajwain
1 tbsp Kalonji
1 tbsp Fresh Coriander (finely chopped)
Method:
1. Sift the maida in a bowl.
2. In a small bowl, combine the yeast with sugar and 2 tbsp warm milk, cover and keep aside to froth.
3. Mix the yeast mixture into the maida. Also gradually mix in the milk water mixture and knead the mixture into a smooth soft dough. Cover the dough with a moist muslin cloth and keep asie for about 20 minutes till it rises to almost double in volume.
4. In a bowl, combine the onions with red chilli powder, ajwain and salt to taste and keep aside.
5. When the kneaded dough has rested, divide it into small portions and rest for another 10 minutes covered with a moist muslin cloth.
6. Preheat oven at 180*C. Drain out excess water from the onion mixture, sprinkling it over with a bit of maida if required.
7. Grease and line a baking tray with parchment paper. Dust your hands with flour and flatten the small portions of dough into little rotis with your fingers.
8. Place a spoonful of mixture onto each small roti, fold the edges over to seal in the mixture and flatten the rotis again to resemble stuffed parathas. Brush each prepared kulcha with oil and sprinkle over with kalonji and fresh coriander. Bake in the preheated oven for 7 to 8 minutes. Serve hot.
