Amritsari Kulche
Amritsari Kulcha:
Heat oven to broil (do this first so the oven gets very hot) combine atta and maida and a little bit of butter, then gunn (kneed) with water like regular atta to make a stiff dough.
Mash one large cooked potato and add a bit of jeera powder, whole coriander, red chili, and garam masala and mix well. (you can add chopped green chilies too if you want).
Stretch the dough out by hand, then add a spoonful of the potato mixture, fold the dough over the potato mixture and press flat, stretching with your fingers into a round shape like a parontha.
Place it onto a metal tray and smear a thin layer of dahi and soft butter mixture on top. use your fingers to get a light even coat.
Place the tray on the lower oven shelf for 3-4 minutes, then remove it and smear a bit more butter on it.
Put it back in the oven on the top shelf this time, and cook until it gets brown (2 minutes or so).
When it's browned, turn the kulcha and cook for one more minute.
They're now ready to eat.
Serve with chhole. 