Amritsari Kulcha

Ingredients

• 360 g plain flour (maida)
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 tbsp sugar
• 1/2 tsp salt
• 120 g plain yoghurt
• 150 ml water, approximately
• 3 tbsp ghee
• 450 g potatoes, boiled and peeled
• 1 small onion, finely chopped
• 1 tsp finely chopped ginger
• 2 green chillies, finely chopped
• 1 tsp amchur
• 1/2 tsp kala namak (black salt)
• 1/2 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp red chilli powder
• 1/4 tsp ajwain
• 1/2 tsp salt, for the filling
• 3 tbsp chopped coriander leaves
• 1 tsp kalonji (nigella seeds)
• 50 g butter

Before you cook

• Whisk the flour, baking powder, bicarbonate of soda, sugar and salt together in a large bowl.
• Add the yoghurt and enough water to bring the mixture together, then knead for 8 minutes until soft and springy.
• Work 2 tablespoons of the ghee into the dough, cover it and leave it in a warm place for 2 hours.
• Grate the boiled potatoes into a bowl.
• Mix the grated potato with the onion, ginger, green chillies, amchur, kala namak, garam masala, cumin, chilli powder, ajwain, salt and half the coriander leaves.
• Divide the dough and the filling into 6 portions each.

Steps

1. Flatten one piece of dough into a disc with your fingers.
2. Cup the disc in your palm, spoon in a portion of filling and pinch the dough closed over it.
3. Press the stuffed ball flat and roll it out to a 20 cm oval, dusting lightly with flour.
4. Wet the top surface of the kulcha with a little water.
5. Scatter over kalonji and a few coriander leaves and press them into the wet surface.
6. Heat a heavy iron tawa over high heat for 3 minutes.
7. Lay the kulcha wet side down on the tawa and cook for 1 minute until it grips the pan.
8. Lift the tawa and invert it over the flame, holding the kulcha above the fire for about 45 seconds until it chars in patches and puffs.
9. Prise the kulcha off the tawa and brush it generously with butter.
10. Shape and cook the remaining kulchas in the same way.
11. Crush each kulcha lightly between your hands and serve with chole and sliced onions.