Amritsari Alu Kulcha / Gluten free

27 Sep Amritsari Alu Kulcha / Gluten free

Kulcha, originating from Punjab is a kind of Flatbread. Amritsari Alu Kulcha is a very favourite dish in the land of Punjab. Traditionally Kulchas are made in Maida (Refined flour), mildly leavened, and kneaded adding curd / milk. Kulchas can be stuffed or plain. A range of stuffing is used including, paneer, potato, onion and mixed vegetables. Amritsar is famous for its kulchas where wide variety of them are available.

Maida contains partly proteins and partly starch which makes it glutenous and gives it the elasticity. As a variation, I have made use of Jowar flour and few starchy flours like Tapioca and Arrowroot to make it similar to Refined flour / Maida. You can check my earlier post on Gluten free flour mix.

Ingredients for the kulcha:

• 2 cups gluten free flour mix
• 1 tsp jaggery powder
• ½ tsp baking powder
• 2 tablespoon curd (I added my groundnut curd)
• Salt to taste

Directions:

• Take out ¼ cup of flour and keep aside.
• In the remaining flour, add salt, baking powder, jaggery powder and curd and mix well.
• Dissolve the ¼ cup flour kept aside in one cup water and bring it to boil. Keep stirring on low fire till it thickens to a porridge consistency. Pour it in the flour mixture and mix all with a fork.
• (This step is necessary because the cooked flour acts as a binding agent and makes it easier to roll the atta with a rolling pin).
• When it cools down, knead further with hand adding more warm water if required. The dough should be soft and pliable.
• Smear some oil on top to prevent top layer from drying and allow the dough to rest for 30 minutes.

Ingredients for Filling:

• 2 big potatoes boiled and mashed
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• Handful of chopped coriander
• 3 green chillies crushed
• 1” piece ginger grated
• Salt to taste

Chopped coriander and Kalonji seeds (Nigella seeds) for garnish

Directions:

• Heat a skillet.
• Take ball of the kneaded flour. Take equal size of the filling.
• Take 2 baking sheets / wax paper.
• In one sheet smear some oil and keep a dough ball.
• Flatten with your hands. Spread it to 4″ diameter with your hands.
• Keep the filling in the centre and gather the edges to make a ball.
• Flatten the ball and add some coriander and kalonji seeds and press with hands.
• Turn it and place it in the sheet so that the side with coriander and kalonji is facing down.
• Keep the other sheet on the plain side and roll lightly to an oval / round shape with a rolling pin / spread with hands.
• Remove the top sheet.
• Place the roti on the hot skillet with the lower sheet on top and peel off the sheet carefully. (Coriander side will be on top).
• Cook on low flame till you see bubbles on top and flip.
• Keep flipping and cook till both sides are well cooked.*

*I did not add oil while cooking. However, you can add butter / ghee / oil if you want.

Serve this gluten free and healthy Amritsari Alu Kucha with Curd and Pickle.