Indian
Indian - Breads and Flatbreads
Amritsari Stuffed Aloo Kulcha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups maida (plain flour)
- • 1/2 tsp baking powder
- • 1/4 tsp bicarbonate of soda
- • 1/2 tsp salt
- • 3/4 cup yogurt
- • 2 tbsp oil
- • 1/2 cup boiled potato, mashed
- • 1/2 tsp ajwain seeds
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Mix the maida, baking powder, bicarbonate of soda, and salt; knead with yogurt and oil into a soft dough.
2
Phase 2
Cover and rest for 2 hours until slightly risen.
3
Phase 3
Season the mashed potato with ajwain and salt.
4
Phase 4
Fill each dough ball with the potato mixture and seal into a ball.
5
Phase 5
Roll into thick 5-inch discs.
6
Phase 6
Press onto a hot tandoor wall and bake until blistered, or cook on a hot tawa.
7
Phase 7
Brush with ghee and serve hot.