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We hope you got benefit from reading it, now let’s go back to amritsari mixed kulcha with masala channa recipe. To make amritsari mixed kulcha with masala channa you need 46 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Amritsari Mixed Kulcha With Masala Channa:
- Get 1 cup all purpose flour
- Get 1 tablespoon virgin olive oil
- Use For Filling
- Provide 2 boiled potato
- Provide 1/4 cup Paneer
- Provide 1/2 cup cabbage grated
- Provide 1/2 green chilli
- Provide 1/2 onion
- Take 1/4 teaspoon red chilli powder
- You need 1/2 teaspoon cumin powder
- You need 1 pinch chaat masala
- You need 1/4 teaspoon coriander leaves
- Prepare For Seasoning
- Use to taste Salt
- Provide For Dough
- Prepare 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon baking soda
- Provide 1/2 teaspoon sugar
- Use 2 teaspoon refined oil
- Take 2 tablespoon yoghurt (curd)
- Get 2 tablespoon lukewarm milk
- Use 1 cup chana or chickpeas raw
- You need 1 1/2 cup water
- Use 1 Pinch baking Soda
- Take For frying and blending
- Prepare 1 tbsp oil or as needed
- Get 1 1/2 cup onions (thinly sliced, about 2 to 3 medium)
- Use 3/4-1 tbsp ginger garlic paste
- You need 1 1/4-1 1/2 cup tomatoes (chopped, 2 medium)
- Provide 1/2-3/4 tbsp red chilli powder (adjust as desired)
- You need 1/4 tsp turmeric or haldi
- You need as needed Salt
- You need For chana masala gravy
- Provide 2 tbsp oil or as needed
- Provide 1 small bay leaf or tej patta
- You need 1 inch cinnamon or dalchini
- Get 2-3 cloves or laung (optional)
- You need 2-3 green cardamoms or elaichi (optional)
- Provide 1/2 cup onions (finely chopped)
- Get 1 slit green chilli
- Prepare 1 1/2-2 tsp garam masala
- Provide 2 tsp coriander powder or daniya powder
- Use 1 tsp kasuri methi
- Prepare 2 pinch amchur
- You need 100 gram paneer
- Provide 1/4 cup coriander leaves or cilantro chopped finely
Instructions to make Amritsari Mixed Kulcha With Masala Channa:
- 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.
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