INGREDIENTS
Amritsari Bhija Kulcha
Servings - 2 - 3
INGREDIENTS
(For Kulcha)
Yeast - 1 1/2 teaspoons
Sugar - 1 teaspoon
Warm water - 80 milliliters
All purpose flour - 380 grams
Yogurt - 65 grams
Salt - 1 teaspoon
Butter - 45 milliliters
Warm water - 80 milliliters
(For Chane)
White chickpeas - 250 grams
Water - 1700 milliliters, divided
Black cardamom - 1 pod
Bay leaf - 1
Salt - 1 teaspoon
Tea bag - 1
Oil - 45 milliliters
Cinnamon stick - 1 inch
Cloves - 4 pods
Cumin - 1 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Onions - 190 grams
Tomato puree - 180 grams
Chana masala - 1 teaspoon
Red chilli - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 250 milliliters
Garam masala - 1 teaspoon
Dry fenugreek - 1 tablespoon
Sweet chutney - to taste
Onion slices - for garnishing
Coriander - for garnishing
PREPARATION
(For Kulcha)
1. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 80 milliliters warm water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 380 grams all purpose flour, 65 grams yogurt, 1 teaspoon salt, 45 milliliters butter, 80 milliliters warm water and knead it into a smooth soft dough.
4. Rest the dough for 30 minutes.
(For Chane)
1. In a bowl, add 250 grams white chickpeas, 500 milliliters water and soak for overnight.
2. In a pressure cooker, add soaked chickpeas, 1200 milliliters water, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt, 1 tea bag and cover it with lid.
3. Cook till you hear 5 - 6 whistles.
4. Open the lid and remove the tea bag.
5. Remove it from heat and keep aside.
6. Heat 45 milliliters oil in a heavy skillet, add 1 inch cinnamon stick, 4 pods cloves, 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chilli and saute for 2 - 3 minutes.
7. Then, add 190 grams onions and fry till translucent.
8. Now, add 180 grams tomato puree and saute for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, 1 teaspoon cumin powder
and mix it well.
10. Add 250 milliliters water and stir well.
11. Bring it to a boil.
12. Now, add the boiled chickpeas and mix it again.
13. Bring it to a boil again.
14. Boil for 10 - 15 minutes.
15. Add 1 teaspoon garam masala and mix it well.
16. Remove it from heat and keep aside.
17. Take a ball from dough and flatten it with your hand.
18. Sprinkle some dry fenugreek on top of it and flatten it with your hands to make a kulcha.
19. Place it on a baking tray.
20. Preheat the oven to 400°F/200°C. Bake for 10 - 15 minutes.
21. Remove it from oven and dip it in prepared chole.
22. Soak for 3 - 5 minutes.
23. Place it on a serving plate.
24. Top with prepared chana, sweet chutney, onions and coriander.
25. Serve hot.