Secret Trick Revealed : Authentic Amritsari Kulcha Recipe

NEWS : The enchanting aroma and flavor of Amritsari Kulcha evoke nostalgic memories, transporting us to cherished moments. For me, it recalls the skillful hands of my friend's mother, a Punjab native, who masterfully crafted the most delightful Amritsari Kulchas. Generously sharing her authentic recipe, every time I recreate this dish, it's a heartfelt journey through fond memories. Join in this delightful journey, savoring the authenticity of Amritsari Kulchas, preserving traditions handed down through generations. Share this recipe with loved ones, forging new memories to treasure in the years ahead. Traditionally prepared in a tandoor (clay oven), although we're making it on a tawa, this recipe still captures the authentic taste of Punjab right in your kitchen. INGREDIENTS: 1 1/2 cups all-purpose flour (maida) 1/2 cup wheat flour 1 tsp sugar 1 tsp baking powder 1/4 tsp baking soda Salt, to taste 1/4 cup fresh thick curd 2 tsp oil Lukewarm water, as needed 2 large potatoes, boiled and peeled 1 green chili, finely chopped 1/2 tsp Kashmiri red chili powder 1/4 tsp garam masala powder 1-inch ginger, grated 1/4 tsp dry mango powder 1/4 tsp carrom seeds 2 tbsp coriander leaves, finely chopped Salt, to taste 2 tsp black sesame seeds 3 tbsp coriander leaves, finely chopped 2 tbsp butter INSTRUCTIONS: Mix together one and half cups of all-purpose flour (maida), half cup wheat flour, 1 tsp sugar, 1 tsp baking powder, 1/4 tsp baking soda, and salt to taste in a mixing bowl. Add 1/4 cup of fresh thick curd and 2 tsp of oil. Knead the dough until smooth, adding lukewarm water as needed. Cover and let it rest for 2 hours. For the potato stuffing, 2 large boiled and peeled potatoes, mash them . Mix with 1 finely chopped green chili, 1/2 tsp Kashmiri red chili powder, 1/4 tsp garam masala powder, 1-inch grated ginger, 1/4 tsp dry mango powder, 1/4 tsp carrom( ajwain) seeds, 2 tbsp finely chopped coriander leaves, and salt to taste. After 2 hours, divide the dough into equal-sized portions and roll each into a 5-inch circular disk. Place a portion of the potato stuffing in the center of each disk. Bring the edges of the dough together and pleat towards the center to enclose the stuffing. Sprinkle 2 tsp black sesame seeds and 3 tbsp finely chopped coriander leaves on top. Gently roll out each stuffed dough portion into an oval shape. Brush the surface of each kulcha with water. Heat a tawa and place the kulchas, water-brushed side down. After a minute, flip the tawa and cook the kulchas directly on the flame until golden brown. Once cooked, spread 2 tbsp butter on top of each and serve hot with pindi chhole, seasonal pickle and hari chutney Note: We're opting for a healthier version by incorporating wheat flour alongside the usual all-purpose flour (maida), which is typically used