A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
Prep30 min
Cook25 min
Servings4
Serving size: 1 piece
530cal
11gprotein
78gcarbs
20g
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
This north_indian and punjabi dish is perfect for breakfast or lunch. With 1045.93 calories and 27.880000000000003g of protein per serving, it's a nutritious choice for your meal plan.
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
3
Stuff and Roll the Kulchas
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
Servings4
Serving size: 1 cup
423cal
17gprotein
59gcarbs
15gfat
Ingredients
1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
4 cup Water (For pressure cooking)
2 pcs Black Tea Bags (For authentic dark color)
1 pcs Bay Leaf
1 pcs Black Cardamom
1 inch Cinnamon Stick
4 pcs Cloves
1.5 tsp Salt (Divided use)
3 tbsp Ghee (Can substitute with oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
2 tbsp Chana Masala Powder (Use a good quality brand)
1 tsp Amchur Powder (Dry mango powder for tanginess)
3 tbsp Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Julienned for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, chana masala powder, amchur powder, and the remaining 0.5 tsp of salt. Stir continuously for 1 minute until fragrant.
Add the cooked chickpeas along with all their reserved cooking water to the masala. Stir everything together gently.
Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors of the masala. If the gravy becomes too thick, add a little hot water to adjust the consistency.
4
Garnish and Serve
Turn off the heat. Stir in the final 1 tbsp of ghee for a rich aroma and glossy finish.
Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Let the curry rest for 10 minutes before serving. Serve hot with fluffy bhature, puri, naan, or steamed basmati rice.
4
Add Spices and Simmer
Once the mixture is boiling, reduce the heat to low.
Stir in the roasted cumin powder, dry ginger powder, red chili powder, black salt, regular salt, garam masala, and optional hing.
Mix well and let the chutney simmer for 20-25 minutes. Stir occasionally to prevent it from sticking.
The chutney is ready when it has thickened and coats the back of a spoon.
5
Cool and Store
Turn off the heat and allow the chutney to cool completely to room temperature. It will thicken significantly as it cools.
Once cooled, transfer the chutney to a clean, dry, and airtight glass jar.
