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 gently fold. 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 chane, 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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