Amritsari Mixed Kulcha With Masala Channa.
You can cook Amritsari Mixed Kulcha With Masala Channa using 46 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Amritsari Mixed Kulcha With Masala Channa
- It's 1 cup of all purpose flour.
- Prepare 1 tablespoon of virgin olive oil.
- You need of For Filling.
- It's 2 of boiled potato.
- Prepare 1/4 cup of Paneer.
- You need 1/2 cup of cabbage grated.
- Prepare 1/2 of green chilli.
- Prepare 1/2 of onion.
- It's 1/4 teaspoon of red chilli powder.
- It's 1/2 teaspoon of cumin powder.
- It's 1 pinch of chaat masala.
- It's 1/4 teaspoon of coriander leaves.
- It's of For Seasoning.
- Prepare to taste of Salt.
- It's of For Dough.
- Prepare 1/2 teaspoon of baking powder.
- It's 1/4 teaspoon of baking soda.
- You need 1/2 teaspoon of sugar.
- Prepare 2 teaspoon of refined oil.
- You need 2 tablespoon of yoghurt (curd).
- Prepare 2 tablespoon of lukewarm milk.
- Prepare 1 cup of chana or chickpeas raw.
- Prepare 1 1/2 cup of water.
- Prepare 1 Pinch of baking Soda.
- It's of For frying and blending.
- Prepare 1 tbsp of oil or as needed.
- It's 1 1/2 cup of onions (thinly sliced, about 2 to 3 medium).
- You need 3/4-1 tbsp of ginger garlic paste.
- You need 1 1/4-1 1/2 cup of tomatoes (chopped, 2 medium).
- It's 1/2-3/4 tbsp of red chilli powder (adjust as desired).
- Prepare 1/4 tsp of turmeric or haldi.
- Prepare as needed of Salt.
- You need of For chana masala gravy.
- Prepare 2 tbsp of oil or as needed.
- You need 1 of small bay leaf or tej patta.
- Prepare 1 inch of cinnamon or dalchini.
- It's 2-3 cloves of or laung (optional).
- Prepare 2-3 of green cardamoms or elaichi (optional).
- You need 1/2 cup of onions (finely chopped).
- It's 1 slit of green chilli.
- It's 1 1/2-2 tsp of garam masala.
- You need 2 tsp of coriander powder or daniya powder.
- You need 1 tsp of kasuri methi.
- Prepare 2 pinch of amchur.
- Prepare 100 gram of paneer.
- It's 1/4 cup of coriander leaves or cilantro chopped finely.
Amritsari Mixed Kulcha With Masala Channa step by step
- To prepare the dough, take a large bowl and sieve the flour in it. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare a firm dough. Cover it with a wet cloth and keep it aside..
- To make the stuffing for the kulcha, take boiled potato and mash it in a bowl. Mash paneer and grate gobhi.Combine all with finely chopped onions and green chilies with mashed potato. Add chat masala, coriander leaves, red chilli powder and cumin powder in the mixture. Sprinkle salt and mix the ingredients with a spoon..
- Now take the dough and divide it into equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of filling in the center of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a Kulcha..
- Now heat an electric tandoor.Grease the plate and place Kulcha over it.When oil bubbles start to rise, Apply some butter over it and cook till both sides turn crispy and golden brown in colour. Once done, serve hot with Amritsari Chole..
- For ChanaMasala...Wash chickpeas thoroughly and soak for 6 to 8 hours. Add them to a pot or pressure cooker. Pour 1½ cups water and add a pinch of soda. You can also cook them in a pot adding more water as needed..
- Cook until soft for 10-15 minutes.When you bite the chana it must be soft and should not feel a bite..
- While the chana cooks, saute onions until golden in 1 tbsp oil. Saute ginger garlic paste as well to remove the raw smell..
- Fry chopped tomatoes with salt. Make sure tomatoes turn soft and the raw smell goes away. Saute again along with chilli powder and turmeric till the raw smell goes off..
- Blend once cooled to a smooth paste. optional - You can also add 1 tbsp cooked chana to the mixture and blend until smooth with out water. This makes the gravy thick and delicious..
- Add the cooked chickpeas and then the stock (chana cooked water) as needed. If needed pour little more water to bring it to a consistency.
- Bring it to a boil. Simmer for about 5 minutes or until it reaches the desired consistency. Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins. Add kasuri methi and amchur. Stir and switch off. Add chopped coriander leaves. Cover and set aside until served.Add paneer cubes..
- Serve hot chanamasala with Amritsari mixed Kulcha,pickle and chutneys..
