Amritsari Mixed Kulcha With Masala Channa

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Amritsari Mixed Kulcha With Masala Channa. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Amritsari Mixed Kulcha With Masala Channa is one of the most favored of current trending foods on earth. It is easy, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Amritsari Mixed Kulcha With Masala Channa is something that I have loved my whole life.

Many things affect the quality of taste from Amritsari Mixed Kulcha With Masala Channa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amritsari Mixed Kulcha With Masala Channa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Amritsari Mixed Kulcha With Masala Channa using 46 ingredients and 12 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Amritsari Mixed Kulcha With Masala Channa:

1. 1 cup all purpose flour
2. 1 tablespoon virgin olive oil
3. For Filling
4. 2 boiled potato
5. 1/4 cup Paneer
6. 1/2 cup cabbage grated
7. 1/2 green chilli
8. 1/2 onion
9. 1/4 teaspoon red chilli powder
10. 1/2 teaspoon cumin powder
11. 1 pinch chaat masala
12. 1/4 teaspoon coriander leaves
13. For Seasoning
14. to taste Salt
15. For Dough
16. 1/2 teaspoon baking powder
17. 1/4 teaspoon baking soda
18. 1/2 teaspoon sugar
19. 2 teaspoon refined oil
20. 2 tablespoon yoghurt (curd)
21. 2 tablespoon lukewarm milk
22. 1 cup chana or chickpeas raw
23. 1 1/2 cup water
24. 1 Pinch baking Soda
25. For frying and blending
26. 1 tbsp oil or as needed
27. 1 1/2 cup onions (thinly sliced, about 2 to 3 medium)
28. 3/4-1 tbsp ginger garlic paste
29. 1 1/4-1 1/2 cup tomatoes (chopped, 2 medium)
30. 1/2-3/4 tbsp red chilli powder (adjust as desired)
31. 1/4 tsp turmeric or haldi
32. as needed Salt
33. For chana masala gravy
34. 2 tbsp oil or as needed
35. 1 small bay leaf or tej patta
36. 1 inch cinnamon or dalchini
37. 2-3 cloves or laung (optional)
38. 2-3 green cardamoms or elaichi (optional)
39. 1/2 cup onions (finely chopped)
40. 1 slit green chilli
41. 1 1/2-2 tsp garam masala
42. 2 tsp coriander powder or daniya powder
43. 1 tsp kasuri methi
44. 2 pinch amchur
45. 100 gram paneer
46. 1/4 cup coriander leaves or cilantro chopped finely

Instructions to make to make Amritsari Mixed Kulcha With Masala Channa

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cook until soft for 10-15 minutes.When you bite the chana it must be soft and should not feel a bite.
7. While the chana cooks, saute onions until golden in 1 tbsp oil.
   Saute ginger garlic paste as well to remove the raw smell.
8. 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.
9. 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.
10. 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
11. 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.
12. Serve hot chanamasala with Amritsari mixed Kulcha,pickle and chutneys.

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