Amritsari Kulcha (Flatbread)
– Make a high hydration (75% and up), high saturated fat (15% and up) dough. Use kitchen aid to mix for over 7 mins and get goof gluten development. Let it rest in fridge for 2 hour or more. Overnight will be game changer.
– Flatbread has a potato filling. Boil, Hugh starch potatoes, and mix with turmeric, onions, and Cilantro. Keep spices to a minimum to complement the Chana.
– Bake in a 550 degree oven on the top most rack on a pizza stone for 8 mins. Then broil each side for 2 mins or till you see charring. No charring – it’s not a Kulcha. Bread becomes dry…not a Kulcha.
Chana Masala
– Boil overnight soaked chickpeas in baking soda for 30 mins in medium flame and salted water. Drain excess Water. Keep it simple, adding seasoning to water or spices will complicate and confuse flavors.
– Make a basic OTM (onion Tomato sauce). Season with ginger&garlic. Spices used: Coriander, Cumin, anything to add sourness. Preferred mode of sourness are Mango powder or Pomegranate powder. Add full-fat Yogurt to being creaminess. Proportions are upto you, my advice is use the ration 2:1:0.5 for Coriander, Cumin, sour.
– Ease Tip: Add a chana Masala powder from any Indian brand (Everest is my choice). To round the flavors.
– Add chickpeas and let it mix. Use cast iron skillet to make this.
– Tip: Smoke the dish with coal. Burn a charcoal and place on a foil. Keep the foil with charcoal on top of the dish. Add fat to the charcoal and cover the dish. Let it sit for 10 mins.
by Kooky-Delivery-8703