Amritsari Kulcha / Stuffed Flat Bread

Kulche & Chole is a very popular breakfast, brunch or street food in the North of India. Be it Delhi, Punjab or now even UP, whole of north India loves this one plate food. I have never been to Punjab, but I'm always fascinated to go there and visit famous cities and their monuments, specially Golden temple. Punjabi food, as we all know is THE most delicious food in the world, spicy, tangy, full of ghee!! Yummy!!!!  This is a very famous street food around North India.

Amritsari Kulcha is the stuffed variety of regular Kulchas. Authentically these kulchas are rolled and stretched between your palms and fingers not with rolling pins. These are cooked in Clay ovens not in electronic ovens or griddles. They are accompanied by Spicy thick Chole, Yogurt Dip, runny onion chutney, Salad and Pickle.

I've had Chole Kulche, so so so many times in my life. I've tried them in many places, in my native, It's surrounding cities, Delhi, UK and so on....But everywhere the taste is different. But I love this combo a lot. I often make this combo and we go for seaside picnic. Warm sunny day, cold breeze from sea, lots of seaside water play and when you are hungry, you eat Chole Kulche. Thats is called day well spend. My hubby is also a big big fan of Punjabi food, He is a foodie basically, he loves tasty food, be it North Indian, South Indian or from anywhere else. The food should be awesomely tasty.

As it is Father's Day today, I thought to treat my hubby, who is an AMAZING father, with Chole Kulche in breakfast. He just loved when me and kids present this combo on breakfast. We all enjoyed the Kulchas together and now we are off to have some outside fun.........You also try making this combo and I'm sure everyone in your family will love it. Let me know your feedback on this recipe by dropping a comment............. Until next time, Happy Cooking Friends, Saumya

Ingredients:

For Kulcha:
Whole Wheat Flour               - 1 cup
Plain Flour                             - 2 cups
Sugar                                      - 1/2 tblspoon
Baking Soda                           - 1/4 tspoon
Oil                                           - 2 tspoon
Yogurt/Curd                            - 3/4 cup
Salt                                          - 1 tspoon / to taste
Water                                       - 1/4 to 1/3 cup for kneading of the dough

For Stuffing:
Potatoes                            - 4 medium size boiled and Mashed
Onion                                - 1 medium chopped finely (will give you around 4 tblspoon )
Paneer                               - 1/2 cup crumbled
Grated Cheese                  - 1/2 cup grated Mozzarella
Green Chillies                  - 3 finely chopped (gives you 1 full tspoon)
Red Chili Powder             - 1/4 tspoon + 1/4 tspoon
Amchoor                           - 1/4 tspoon + 1/4 tspoon
Coriander Powder             - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Garam Masala                   - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Salt                                    - to taste for all 3 stuffings
Coriander                          - 3 tblspoon freshly chopped ( 1 for each stuffing)


Method:

Making Kulcha Dough:
Take a deep mixing bowl, add whole wheat flour, plain flour, baking soda, sugar, and salt. Whisk well.

Now add yogurt and oil into it.
Start mixing your hands lightly.
With the help of little water at a time start to knead the dough. Adding water depends on the quality of flour as well, so add little at a time.

Take it out on lightly floured surface and knead with hands for few minutes.

Knead it to a smooth soft dough. cover the dough and keep aside for atleast 2 hours.

I used my stand mixer so threw everything together and mixed for 2 minute in low and 5 minutes in high speed with the dough hook on.

Making the Stuffing:
While the dough is resting we will make the stuffings. I made 3 types of stuffing for everyone's taste.

Potato Stuffing:
Mix Mashed Potato, 3/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix everything well to make stuffing like a dough.

Paneer Stuffing:
Mix Crumbled Paneer, 1/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix well with hands to incorporate everything together.

Cheese stuffing:
Mix Grated Cheese,  2 tblspoon chopped onion, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix very well to combine everything.

Preparing Kulchas:
After 2 hours, or when you are ready to make, knead the dough again to smooth it out.
Make medium size balls out of it, like a cricket ball. I made 11 kulchas out of this quantity.
Lightly flour the work surface/rolling board.
Place the dough ball of it and roll a 4 inch circle.

Place 2 tblspoon of stuffing on it.

Pinch the end edges together to make it a ball again.

Roll it gently between your palms.

Sprinkle some more flour on work surface/rolling board.
Now roll the stuffed ball, slowly / gently with a rolling pin, into a 7-8 inch circle / or your choice of size.

Heat a heavy bottomed Tawa/Griddle.
Place the rolled Kulcha on the tawa. Sprinkle few drops of water on it.

Cover it and let it cook for 1 minute.

It will start to form some puffs on the Kulcha.

Now flip it over and cover again for it to puff fully.

Once cook from both side, which is turned golden brown evenly from both side, take it out of the griddle and put it on cooling rack.
Spread generous amount of ghee/butter/clarified butter on it.
After cooking each Kulcha, wipe clean the Tawa/Griddle.
Use the same process with Paneer and Cheese stuffing as well.

For Cheese and Paneer Kulchas, I made them by baking in the oven. Preheated the oven on max temperature. Place the rolled Cheese and Paneer kulcha on non-stick baking mat/greased baking tray.

Bake until both sides are golden brown.

Once baked take them out on a cooling rack and Spread generous amount of ghee/butter/clarified butter on them.
Serve the Kulchas with Chole, Raita, Salad and Chutney.

Potato & Peas Kofta Curry

Kofta, are introduced in India by in decades ago in Mughal era. It's shaped like meatballs, sometimes coated and sometimes not then deep fried in the oil. Indian and surrounding countries Koftas are served in a spicy gravy, as the dry version is often known as Kebab.

Koftas can be made with any vegetable or meat. In India, Koftas are normally vegetarian and made with Paneer, Potato, Mix Veggies, Soya Granules, Bottle Gourd and so on. Koftas are served with Paratha, Chapati, Roti and most of the time with steamed Rice.

The name Kofta is originated from greek verb Kopto, which means "minced". Usually in Mughlai and Awadhi meals Koftas were made with minced meats of all sorts, so it's called Kofta.

I always liked Koftas a lot, specially bottlegourd Koftas and potato Koftas. Whenever I'm left with any sort of potato mix, I quickly mix the flour in it, roll them out, deep fry them dung in the gravy and wallah, one of the main dish is ready for lunch or dinner. Easy and quick to make, Koftas are very good addition to the menu, when planning a meal for friends.

Ingredients:

For Koftas:

Boiled Potatoes                 - 3 boiled and mashed
Green Peas                        - 1 cup boiled
Gramflour                         - 4 tblspoon
Salt                                    - To taste
Amchoor                           - 1/2 tspoon + 1/2 Tspoon
Garam Masala                   - 1/2 tspoon + 1/4 tspoon
Red Chilli Powder             - 1/4 tspoon
Oil                                      - for deep frying
Water                                 - for making batter

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Black Cardamom              - 1
Cloves                              - 2
Cinnamon                        - 1/2 inch stick
Bay Leaf                          - 1
Onions                             - 2 puree
Garlic                               - 6 cloves puree
Ginger                              - 1 inch puree
Tomatoes                         - 2 large finely chopped/pureed
Turmeric powder             - 1/4 teaspoon
Amchoor powder             - 1/4 teaspoon
coriander powder             - 1/2 teaspoon
Garam masala                  - 1/2 teaspoon
Salt                                   - to taste
Cream/Set Yogurt            - 1 tblspoon
Oil                                    - 1 tblspoon for tempering
Water                               - 2 cup or as per your choice of thickness
Coriander                         - 2 tblspoon finely chopped

Method:

For Kofta balls:

Mash the boiled potatoes in a deep mixing bowl. Add in the boiled peas in it.
Now add salt, 1/2 tspoon amchoor, 1/2 tspoon garam masala, mix it like a dough.
Now make same size round balls out of this mix. I made 15 balls out this quantity.
Once all the balls are shaped, keep them in the fridge for 10 minutes.

In another bowl, add Gramflour, salt, 1/2 tspoon amchoor, 1/4 tspoon Red chili powder, 1/4 tspoon garam masala, mix well.
Now add little water at a time, to make a thick batter, keep it aside.
The consistency of the batter should be like ribbon fall. If you drop the batter from a spoon and it falls in a continuous sting, it's called ribbon fall.
Heat the oil in a deep pan/Karahi.
Take out the potato balls from the fridge and Coat the them into the batter and deep fry them until golden from each side.
Keep the kofta balls aside after frying them to cool them.


For Kofta Gravy:

Grind Onion, garlic and ginger to fine paste.
Also puree the tomatoes. Keep the paste and puree aside and start with the cooking of gravy.
Warm 1 tblspoon oil heavy bottom pan.
Add all the whole spices Cumin, black Cardamom, Cloves, bay leaf, cinnamon and hing to it.
Now lower the flame to slow, turmeric powder, coriander powder, red chili powder, amchoor powder and salt to the pan.
Mix it well for a second and add onion paste to it.
Cook for 3-5 minutes until the raw smell of onion & garlic goes away.
Once done, add in the tomato puree to it. cook again for 2-3 minutes, covered with a lid.
Now add the 1 tblspoon of set yogurt/cream to the pan and mix it very well while stirring continuously.
Add in the water and let it boil for 5-7 minutes.
Sprinkle some finely chopped coriander on the gravy.
Check the consistency of gravy as per your choice. I keep kofta curry a bit thick else koftas go very soft and fall apart in the gravy. The kofta gravy is ready.

To assemble the koftas and gravy, your just need to take out the gravy in a deep serving bowl and dip the kofta balls into it.
Garnish them with fresh coriander and 1/2 table spoon of cream/yogurt.

Notes:
Make sure you dip the Kofta balls in the gravy only before serving.
Kofta balls get soft if left longer in the gravy and fall apart.
Serve the Koftas with Rice, Chapati or Paratha.

Baked Fish Shaped Samosa

Ingredients:

For crust:
Maida / All Purpose flour                  -1 cup
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/4 cup


For filling:
Green peas                                         -1 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tspoon
Fennel Seeds/Saunf                           - 1/2 tspoon
Coriander seeds/sabut dhaniya          - 1 tblspoon
Cumin seeds/Jeera                             - 1 tspoon
Coriander powder (dhania)               - 2 tspoons
Mango powder (amchoor)                - 1 tspoon
Garam masala                                   -1/4 tspoon
Red chili powder (Lal Mirchi)         -to taste
Salt                                                   -to taste

Method:

For Dough:
Mix flour, salt, oil, crumble it with hands.
Add water little by little to make smooth but not very soft dough.
Knead the dough to make it smooth.
Cover the dough and let it sit least 15 minutes.

To Make Filling:
Heat the oil in a frying pan over medium heat.
Add cumin, coriander and fennel seeds to it.
As they splutter add the green peas. Dry the water in them.
Now add the mashed potatoes to it. Mix it well.
Now, Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to the pan. Mix very well.
Keep mashing and roasting until no moisture is left, but do not make it very mushy. This should take about 7-10 minutes.
Turn off the heat and let the filling cool to the room temperature.

Method to Make Fish Samosas:
Pre-heat the oven to 200c , line a baking sheet with parchment paper.
Knead the dough again for a minute.
Divide the dough into 4 equal parts. Keep the 3 parts aside and covered.
With one part of dough make 5 equal potion of balls.
Follow the pictures to cut and shape the Fish Samosa with filling.
Roll each ball about 4 inch diameter.

Make 4 slits each side leaving 2 inch in between for putting the filling in.

Take 2 tblspoon of filling and shape it as a roll. Place the filling roll in the center.

Starting from the upper end, brush some water and pinch both side together over the filling.

Now taking each cut side, wrap them in crisscross method, over the filling. Keep brushing the water to stick them together.

At the end, wrap it the same crisscross way and press with a fork to make Fin impression.

Put two black pepper corns to make the eyes. To make it more look like a real Fish :)

Place all shaped fish samosas on line baking sheet. Brush them with some oil.

Bake these Fish samosas for 25 minutes or until the crust starts to turn golden.
Once baked, keep them in the cooling rack to let them cool down, so that we can handle them with bare hands.
Fish Samosas are ready to serve. Serve these little fishes with choice of Chutneys, Condiments and Yogurt.

I've made more shapes as well with same Samosa filling. Like Samosa Potli, Classic style Samosa and Mini Samosa Kachori.

Sookhe Chole Aloo

Ingredients:

White chickpeas/kabuli chana                   - 1 cup
Potatoes                                                     - 2 Boiled and diced in small size
Onion                                                         - 1 pureed
Tomatoes                                                   - 2 pureed
Ginger Garlic Paste                                   - 1 tblspoon
Cumin seeds                                              - 1/2 teaspoon
Asafetida                                                   - 1 pinch
Turmeric powder/Haldi                            - 1/4 teaspoon
Red chilli powder/Lal Mirch                    - 1/2 teaspoon
Coriander powder /Dhaniya                     - 1/2 teaspoon
Garam masala                                           - 1 teaspoon
Dry mango powder/Amchoor                  - 1/2 teaspoon
Salt                                                           - to taste
Oil                                                            - 1 tblspoon
Fresh Coriander/Mint                               - few leaves

Method:

Wash and soak chickpeas overnight or for quick workaround use a can.
Next morning pressure cook the chickpeas with 2 cups of water upto 6-7 whistles.
Once pressure is cooled down, drain and reserve the water.
Keep the cooked chickpeas aside.
Boil and dice the potatoes into small size to match the chickpeas.
Heat 1 tablespoons of oil in a Heavy bottomed Pan/Karahi.
Add Cumin seeds and Asafetida. Once the seeds starts spluttering, add the ginger-garlic paste.
Cook until the raw smell goes away.
Add Onion Puree and stir fry till puree become translucent.
Add tomato puree, turmeric powder, salt, coriander powder, amchoor and red chilli powder and mix well. Cook for 2 minutes covered with lid.
Add boiled chickpeas and diced potatoes and mix well.
Add garam masala now and mix well.
Add reserved stock of chickpeas and bring it to medium consistency.
Cook on a medium flame covered with a lid for about 8-10 minutes.
Garnish with Coriander or mint leaves and serve Chole Aloo hot with rotis or puris.
This dish can also be a good accompaniment for your Thali meals.

Vegetable Poha

Ingredients:

Medium poha         - 2 cups washed
Onion         - 1 finely chopped
Mix Veggies         - 1 cup finely chopped into small cubes
Potato         - 1 peeled & cut into small cubes
Mustard Seeds  - 1 tspoon
Curry leaves         - 8-10
Turmeric         - 1 tspoon
Lemon juice         - 1 tblspoon
Green Chili         - 2 finely chopped
Oil                 - 2 tblspoon
Salt                 - to taste
Coriander leaves - 2 tblspoon finely chopped
Peanuts          - 1/2 cup roasted for garnish
Aalu Bhujia         - 2 tspoon for garnish


Method:

Wash you poha with cold water and drain all the water. Set it aside to let it puff up.
Now heat oil in a heavy bottom pan and add in the mustard seeds along with curry leaves.
When the mustard seeds start popping add chopped Onions. Saute them and then add potatoes because they take a little longer to cook.
Let it cook for about 5-7 minutes and then add in the veggies.
With vegetable poha you can add as many veggies as you like. I used carrots, corn kernels, broccoli, peppers, and peas.
Cook them for another 5-7 minutes.
Mixing occasionally let all the vegetables cook well. When you think vegetable are cooked as per your taste, add in the green chilli, salt, turmeric and lemon juice.
Mix everything together and then add the poha.
Keep the heat to medium low and gently mix everything.
If you feel its a little dry for you just sprinkle a little water on it and mix everything.
Turn the heat off and cover your pan with a lid and let it sit for a few minutes.
Serve the Poha for breakfast with a sprinkle of Aalu bhujia, roasted peanuts and freshly chopped coriander.

Chatpate Aaloo Matar / Spicy Tangy Potato Peas

Ingredients:

Baby potatoes          -10-12 or 5 big size potatoes cut into cubes

Green peas (matar)  - 1 1/2 cup fresh or frozen

Onion                      - 1 chopped very fine

Tomato                   - 2 big chopped or pureed

Ginger Garlic Paste - 1 tblspoon

Mustard seeds         - 1 tspoon

Asafetida                - a pinch (Hing)

Curry Leaves          - 8-10

Green Chilies          - 4 slit and cut into big pieces

Turmeric Powder - 1/4 tspoon

Coriander Powder - 1 tspoon

Amchoor                - 1 tspoon

Garam Masala         - 1/2 tspoon

Salt                         - to taste

Oil                          - 1 tblspoon or your choice

Fresh Coriander - finely chopped for garnish

Method:

Wash and boil baby potatoes. Cut them into two. 

Wash and par boil the green peas as well.

Heat oil in a heavy bottom pan. 

Add the mustard seeds, green chillies and hing. 

Now add onion and ginger/garlic paste. Cook for 2 minutes until translucent.

Now add tomato puree to it. mix well.

Now add all dry masalas including salt to it, with a sprinkle of 2 tblspoon water and cook it with a lid on for 5 minutes.

Now add peas, mix well. Now add baby potatoes and mix very well to coat the masalas.

Cover the lid and let it cook for 5 more minutes in a low heat, so that we do not burn the masalas.

Mix it well before taking it out on the serving plate.

Garnish with fresh chopped coriander.

This dish is very good as a side dish for your Lunch or Dinner menu.

Minty Potatoes / Pudine Wale Aloo

Ingredients:

Baby Potatoes/Regular Potatoes                     - 20-25 or 20 big cubes of regular potatoes
Onion                                                              - 1 big Shredded or crushed
Ginger                                                             - 1/2 inch crushed
Tomato Puree                                                 - 1 large pureed
Turmeric                                                         - 1 tspoon
Red Chili                                                        - 1 tspoon
Mint Leaves                                                   - 1 cup stem removed and chopped
Salt                                                                 - to taste
Oil                                                                  - 2 tblspoon

Method:

Heat oil in heavy bottom Pan/Karahi.
Add the onion and saute till golden brown.
Now add ginger and cook for 2 minutes.
Now add the tomato puree and mix well.
Next goes the potatoes, with salt, turmeric and red chili.
Mix well to coat potatoes with the spices.
Now add a bit of water to just make it a bit wet, not runny. Mix again.
Now cover the pan and cook for 5 minutes to let potatoes absorb the flavors.
Switch off the flame and add the mint leaves. Keep it covered.
Let the potatoes absorb mint flavor , so keep it covered for few minutes before serving.
Minty Potatoes are very good side dish for the dinner or lunch menu.
This dish goes well with Puri for breakfast.