Baked Amritsari Kulcha With Matar Ki Chaat

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Baked Amritsari Kulcha With Matar Ki Chaat. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have Baked Amritsari Kulcha With Matar Ki Chaat using 27 ingredients and 10 steps. Here is how you cook that.

This Amritsari Kulcha recipe is similar to the authentic kulcha and it turns out delicious. But these Kulchas are baked in the oven. The OTG works great, and it is proven to be a saver for me many times.

This is one of the most famous street food you will find in Delhi. Matar is not really green peas but dry white peas.

I combined kulcha and matar ki chaat and it came out so delicious.

Ingredients and spices that need to be Get to make Baked Amritsari Kulcha With Matar Ki Chaat:

1. For the Dough
2. 2 cup maida/All purpose flour
3. 1/2 tsp baking powder
4. 1 tsp sugar
5. to taste Salt
6. 2 tbsp ghee
7. As needed Water to knead a dough
8. For stuffing
9. 4 medium size boiled potatoes
10. 1 medium onion finely chopped
11. 3 green chilli finely chopped
12. 1 tsp ginger finely chopped
13. 2 tbsp fresh coriander leaves chopped
14. 1 tsp crushed coriander seeds
15. 1 tsp Red chilli powder
16. 1/2 tsp aamchor (dry mango) powder
17. to taste Salt
18. For Matar Ki Chaat
19. 500 gm Boiled White Matar/ dry white pea
20. 1 medium onion finely chopped
21. 1 medium tomato chopped
22. 2 green chilli chopped
23. 1 tbsp chopped coriander leaves
24. 4 tbsp tamarind pulp
25. to taste Salt
26. 1 tsp Red chilli powder
27. 1 tsp Coriander powder

Instructions to make to make Baked Amritsari Kulcha With Matar Ki Chaat

1. In a mixing bowl, combine flour with baking powder, sugar and salt. Mix everything until well combined.
2. Start adding little water at a time and start kneading to form a soft and sticky dough, use water as required.Once the dough is formed add the butter and continue kneading for 2-3 minutes. Till soft and elastic.
3. Cover the dough with a samp cloth and set aside for atleast 1 hour.
4. In a large mixing bowl mash the boiled potatoes, add all the ingredients. Using your hand start mixing all the ingredients until well combined. The stuffing is ready.
5. Once done divide the kneaded dough into 6-8 smaller portions. Cover the dough with a samp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
6. Take a rolling pin and board; dust it with some dry flour. Take one portion of the dough and flatten it.
   Take some filling and place it in the centre and then start gathering the sides and seal it.
7. Start to roll the dough into a round shape, using a rolling pin or your fingers.
   Once you achieve the shape spread some Kasuri methi and gently roll the rolling pin once so the coriander and Kasuri methi sticks.
8. Brush some milk on the top and bake at 220 deg. celcius in a preheated oven for 12-15 minutes. Till you achieve nice golden brown colour on the top.
9. For MATAR KI CHAAT
10. Take a mixing bowl, add boiled matar and Mix it will all the ingredients and finish it with coriander.

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