Amritsari Aloo Kulcha and Punjabi Chole

Introduce

Chef :

Asiyah Naveed Roghay

Amritsari Aloo Kulcha and Punjabi Chole

#goldenapron2 #week4

Ingredient

500 gm

large potatoes boiled and mashed

1 tbsp

Cooking instructions

* Step 1

In a bowl mix maida and salt. In a separate bowl take the warm milk, add sugar and yeast and set it aside for 10 minutes or till the milk gets frothy. Add this milk to the maida and prepare a soft dough. Cover and set aside in a greased bowl to proof for one hour. Then divide into 12 to 15 balls.

* Step 2

For aloo stuffing : In a bowl take the mashed potatoes. Add green chilli paste, green chutney, red chilli powder, garam masala, chat masala and rock salt. Mix well and divide into balls.

* Step 3

Flatten each dough ball with the help of your fingers and place the potato stuffing inside. Bring together the dough and seal the edges. Roll out each kulcha. Put some dhania, chilli flakes and coriander leaves on the kulcha while rolling them out. Apply water on the reverse side of the kulcha and stick it onto a hot tawa. Once it's cooked from one side flip and cook the other side. Remove and apply butter.

* Step 4

For the Chole : Boil the chole with enough water and 1 tsp salt in a pressure cooker till tender. Heat oil in a vessel, add the whole zeera and let them crackle. Lower the flame and add red chilli powder, zeera powder, chat masala, amchoor powder and garam masala. Mix well. Now add the chole and mix well. Prepare chutney using the ingredients mentioned under chutney section. Add this chutney to the chole. Cook on low flame for a few minutes.