Amritsari Aloo Kulcha is breakfast, lunch and dinner. Piping hot and crushed, that's how this amzing packed flatbread is served. Having the spicy aloo filling enclosed in a flaky flatbread and pan-fried in ghee is a heavenly sensation.

ALOO KHULCHA

Ingredients

4-5 medium potatoes, boiled, peeled, and grated
1 1/2 cups fine-tuned flour (maida).
Salt to taste.
1/2 tsp baking powder.
1/4 tsp baking soda.
1 tsp castor sugar.
2 tbsps melted ghee.
2 tablespoons yogurt.
1/2 cup milk.
1 1/2 tbsps coriander seeds.
1 1/2 tsp cumin seeds.
1 tsp red chilli powder.
1 tbsp sliced ginger.
1 tbsp dried mango powder (amchur).
2 tsps dried pomegranate (anardana) powder.
1/2 tsp black salt.
Salt to taste.
3-4 green chillies, chopped.
3 tbsps sliced fresh coriander leaves.
1-2 medium onions, sliced.
Oil for sprinkling.
Seawater for sprinkling.
Butter for dispersing.
Chole for serving.
Onion tamarind chutney for serving.

Technique.

1. Take flour in a bowl, include salt, baking powder, baking soda and sugar. Add 1 3/4 tablespoons melted ghee and mix well.
2. Add yogurt and milk, mix well. Include 1/2 cup water and knead into a soft dough. Apply remaining ghee over the dough. Cover with a damp muslin cloth and set aside for 30-40 minutes.
3. Dry roast the coriander seeds and cumin seeds in a small non-stick pan for 1-2 minutes. Transfer into a mortar and coarsely crush it with a pestle.
4. Take potatoes in another bowl, include 2 tsps of the coriander-cumin mix, red chilli powder, ginger, dried mango powder, dried pomegranate powder, black salt, salt, green chillies, coriander and onions. Mix well.
5. Divide the dough into equivalent parts and drizzle some oil. Cover with a damp muslin fabric and reserve for 10-15 minutes.
6. Heat an iron tawa.
7. Take a portion of the dough and stuff it with a part of the potato mixture. Set aside for 5 minutes.
8. Sprinkle seawater on the hot tawa.
9. Dust some flour on the worktop, position the stuffed dough over it and lightly flatten it with the aid of your fingers. Roll it gently with a rolling pin into a disc.
10. Apply water on one side of the disc and spray coriander leaves, together with some of the remaining coriander-cumin mix.
11. Apply water on the other side also and put it on the hot tawa with the coriander side dealing with up. Cook for 1 minute and after that flip the tawa and cook the other side over the direct flame for another minute.
12. Get rid of the khulcha on a plate and spread butter on top.
13. Serve hot with chole and onion tamarind chutney.

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