Amritsari Kulcha Wedges


Amritsari Kulcha Wedges

Chef Surjan Singh Jolly

Executive Chef at JW Marriott, Bengaluru


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  • Dough:
  • 1.2kg refined flour
  • 400 ml water (add more if needed) (kneed all together for pliable dough)
  • Pinch of salt (optional)
  • 100 ml of canola oil to make dough smooth and avoid the dough from sticking to the hand
  • Filling:
  • Add a bit of oil on your fingers and palm
    1 cup onion, chopped
    0.5 kg boiled potatoes, crushed
    2 tsp roasted coriander seeds, crushed
    2 tsp ginger, chopped
    2-3 sprigs green coriander, chopped
    1 green chilli, chopped
    1 Tbsp anaar dana seed crushed
    lemon juice
  • salt to taste
    4 Tbsp canola oil

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  1. Make semi-firm dough with refined flour, water, salt and keep it covered with moist cloth for 1 hour in cool place.
  2. Combine all filling ingredients, except canola oil, and gently fold together.
  3. Check seasoning.
  4. Using your fingers and palms, make small balls (40-50 g each or size of medium potato) from dough and flatten to stuff with filling.
  5. Pack flattened dough with filling just enough to stuff and encase well.
  6. With rolling pin, flatten wedges again.
  7. In medium-hot, non-stick pan, brush wedges with canola oil and cook evenly on both sides.
  8. Serve wedges with coriander-mint chutney or curd (optional).




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