Photograph of the finished Kulcha

India · Bánh mì nhồi khoai Kulcha Amritsar

Kulcha

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Potato Potato 400 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Baking powder Baking powder 8 g
  • Photograph of Fennel seeds Fennel seeds 8 g
  • Photograph of Coriander Coriander 16 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Shallots Shallots 1.2

Method

  1. 1 Knead the dough with yogurt, baking powder, and salt, then let it rest for 1 hour.
  2. 2 Mash boiled potatoes with chopped red onion, cumin seeds, chili powder, and coriander to make a dry filling.
  3. 3 Wrap the filling in the dough and gently roll it down to 8 mm; rolling it down too hard will cause the filling to tear and spill into the pan.
  4. 4 Grill the cast iron pan with the wet side down for 2 minutes, then flip and grill over the flame for 40 seconds.
  5. 5 Gently tap both ends of the pastry to separate the filling from the crust, then spread a thick layer of unsalted butter.

With an appliance

  • Oven 50 min

    Replace step 4: Place the cake on a preheated cast iron baking tray in the middle rack of a 240-degree oven for 5 minutes, rotating the tray at minute 2. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.

Start cooking