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Baked Amritsari Kulcha With Matar Ki Chaat
Baked Amritsari Kulcha With Matar Ki Chaat

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We hope you got benefit from reading it, now let’s go back to baked amritsari kulcha with matar ki chaat recipe. To make baked amritsari kulcha with matar ki chaat you need 27 ingredients and 10 steps. Here is how you cook it.

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