Weekend Special: How To Make Amritsari-Style Bheega (Bhija) Kulcha -Latestgrouplink

Weekend Special: How To Make Amritsari-Style Bheega (Bhija) Kulcha
Written by tora

Amritsar is renowned all over the world for the beautiful and heavenly Sri Harmandir Sahib, also known as The Golden Temple, and the delicious Amritsari Kulcha, which is crunchy on the outside and soft on the inside. This bread has a long history in Amritsar. In other regions of North India, kulcha is a type of round bread made with maida (all-purpose flour). Amritsari Kulcha, on the other hand, is quite distinct. It’s a flatbread that you can stuff with whatever filling you like, such as a spicy boiled potato filling, paneer stuffing, gobhi stuffing, or onion stuffing. Adding to the list, here we bring you an interesting Amritsari Kulcha recipe that is sure to tug at your heartstrings. This recipe is called Amritsari-style bheega kulcha.

Also Read: 7 Delicious Amritsari Recipes That You Must Try

As the name suggests, perfectly cooked kulcha is first crushed and then dunked into a spicy chole ki sabzi. It is then topped up with some chutneys and onion. The process of assembling it is quite similar to street-style kachori and sabzi. To prepare this recipe, you first need to prepare Amritsari-style chana and then make the kulcha. For the complete detailed recipe, read below.

Amritsari-Style Bheega Kulcha Recipe: How To Make Amritsari-Style Bheega (Bhija) Kulcha

To begin with, knead the dough for making the kulchas. Make a semi-firm dough with refined flour, water, and salt and place it in a cool place for 1 hour covered with a moist cloth.

With the exception of oil, combine all filling ingredients and fold gently. Apply oil to your fingers and palms. Make small balls of dough (40-50 g each, or the size of a medium potato) and flatten to stuff with filling. For the complete recipe, click here.

Now prepare Amritsari chain, pour oil into a pan, and heat it. Mix in a couple of dry red chillies, finely chopped garlic, and green chillies. Sauté the powdered spices in the pan for a few minutes. Pour some water on top of the boiled chickpeas. For the detailed recipe, click here.

Now, crush the kulchas and dip them into the chole gravy; top it up with onion, tamarind paste and coriander leaves. For more delicious Amritsari Kulcha recipes, click here.

Try it out and let us know your experience in the comments below.

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