Amritsari Kulcha
This buttered and salted puri is made of at least five layers.
Katlamba Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-10 Min

Difficulty

- Easy

Preparation Time

- 15 Min

INGREDIENTS

  • 1 kg Refined flour
  • Water
  • Ghee
  • Onion
  • Green Chillies

HOW TO PREPARE AMRITSARI KULCHA

  1. 1

    In a clean bowl add refined flour, salt, water and knead into a soft dough.
  2. 2

    make small pedas from the dough and roll 7 to 8 roties.
  3. 3

    in a bowl make a semi liquid mix of refined flour and water.
  4. 4

    for katlamba take a roti, brush ghee on it, brush flour-water liquid in order to stick another roti to this roti.
  5. 5

    repeat this process seven to eight times, more the layers better the katlamba.
  6. 6

    once all layer are ready with the help of ready with the help of rolling pin roll all the roties together.
  7. 7

    with the help of knife make a cut in layered roties from mid centre to outside.
  8. 8

    start folding the roti towards left to make it look like a flower.
  9. 9

    press the roties flower from the top and then with help your hand press it gently to spread it little more.
  10. 10

    deep fry the katlamba in hot oil on medium heat till done.
  11. 11

    serve katlamba with potato curry.
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Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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