Amritsari aloo pyaj kulcha/ Potato stuffed yeast bread
Amritsari aloo pyaj kulcha/ Potato stuffedyeast bread is an Indian style baked flatbread made with instant yeast andspicy boiled potatoes stuffing. They are soft from inside and crisp fromoutside popularly served white pea curry or chole.
Ingredients
For Kulcha base
- 300 gm whole wheat flour
- ½ tsp salt
- 2 tsp powdered sugar
- 1 tbsp oil
- 1 tbsp oil for greasing and applying before baking
- ½ cup milk low fat
- Water as required
- 2 tbsp kasoori meethi
- 1 tbsp kalonji
For proofing yeast
- 1 ⅛ tsp instant dry yeast
- 1 tsp sugar
- 60 ml water
For potato stuffing
- 4 medium size potato boiled and grated
- 1 medium sized onion chopped
- 2 green chilli finely chopped
- ½ tsp salt
- ½ tsp cumin seeds powder
- 1 tsp coriander powder
- ½ tsp chat masala
- ¼ tsp garam masala
- ¼ tsp turmeric powder
Instructions
Blooming of yeast
- Mix yeast, sugar and lukewarm water, and keep aside for 8-10 minutes or till it become frothy.
Preparation of stuffing
- In a bowl, add boiled and grated potato, salt, coriander powder, cumin seeds powder, turmeric powder, garam masala, kasoori methi, finely chopped onion, and green chillies. Mix well. Keep it aside.
Preparation of kulcha dough
- In another bowl add whole wheat flour, salt and rest of the sugar, mix well. Now add frothy yeast mixture, warm milk and make a soft and sticky dough. Add more water if required. I used half cup plus 2 tbsp water in total. Add oil and mix nicely.
- Sprinkle some dry flour on a clean kitchen counter and transfer the dough over there. Knead the dough till it become smooth, shiny and less sticky. It will take around 7-8 minutes.
- Grease the bowl with oil and place the dough in it. Apply some oil on the top, cover the bowl. Wait till it become double in size. In my case, it took around 45 minutes.
- Preheat the oven at 220 degrees Celsius for 12-15 minutes.
- Once the dough is doubled, punched down the dough. Divide it into 8 equal pieces and roll them into a ball.
- Take a ball, add 2 tbsp potato filling and close its ends nicely. Roll it into a one cm thick circle. Sprinkle some nigella seeds and kasoori methi, slightly press them with rolling pin.
Oven method:
- Place the kulcha on a baking tray lined with parchment paper. Lightly apply some oil on the top. Bake it in the preheated oven for about 5-6 minutes for a soft kuclcha. But if you want it crispy bake it for 8-10 minutes.
- Once done take out the baking tray, apply some butter and serve kucha immediately.
Tawa or Pan method:
- Heat a frying pan or tawa on a low heat for 2-3 minutes. Then transfer a kucha over it. Sprinkle few drops of water around it and cover it. Wait for 2-3 minutes and then flip it to the other side. Let it cook for another 2-3 minutes. Once done remove from the pan, apply little butter or oil and serve immediately.
Video
Notes
1. To make fluffy kulchas, knead dough till it become soft and smooth that can spread easily.
2. To avoid sticking while rolling, you can use dry flour or oil.
3. Stuffing should be dry if it has some moisture left, add some dry flour to absorbs the moisture.
4. If you are baking it in the oven it should be preheated to the highest temperature. But if you are making it on tawa or pan, heat if to a lowest temperature.