Amritsari Tawa Egg Masala, Amritsari Kulcha and Mint Chutney

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)
• 1 pcs Onion (Small, finely chopped)
• 2 pcs Green Chili (Finely chopped)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Anardana Powder (Dried pomegranate seed powder)
• 1 tsp Coriander Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Garam Masala
• 4 tbsp Butter (Melted, for brushing)
• 1 tsp Kalonji (Nigella seeds, for sprinkling)
• 1 tsp Kasuri Methi (Dried fenugreek leaves, crushed)

Instructions

1. 1

   Prepare the Dough

   • 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. 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. 3

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.