Amritsari Tawa Egg with Amritsari Kulcha

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