Amritsari Channa, Aloo Gobhi Kulcha Vg* Recipe
Make Amritsari Channa, Aloo Gobhi Kulcha Vg* Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Amritsari Channa
Kulcha dough
Aloo-Gobhi filling
Assembly & finishing
To serve
Method
Amritsari Channa
- 1
Soak and cook chickpeas
Place dried chickpeas in a large bowl, add 4 cups water and 0.25 tsp baking soda. Cover and soak overnight (8+ hours). Drain and rinse well. Transfer to a pressure cooker or large pot, add ~3 cups fresh water and a pinch of salt and cook until very tender (about 20–25 minutes in a pressure cooker on medium heat or 45–60 minutes simmering on stove). If using canned chickpeas, drain and rinse and skip the soak; simmer 10 minutes to heat through.
- 2
Prepare the base masala
While chickpeas cook, heat 3 tbs oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and 0.25 tsp asafoetida; let cumin sizzle (~30 sec). Add 1 medium finely chopped onion and sauté until soft and golden (6–8 minutes). Stir in 1 tbs garlic paste, 1 tbs ginger paste and 2 slit green chillies; cook 1–2 minutes until raw aroma disappears.
- 3
Build flavor
Add 2 medium tomato puree/chopped tomatoes and cook until the oil starts separating from the masala (6–8 minutes). Stir in 0.5 tsp turmeric, 1 tbs ground coriander, 1 tsp red chilli powder and 1 tsp garam masala; cook 1–2 minutes to bloom the spices.
- 4
Finish the channa
Add the cooked chickpeas (reserve 1/2 cup of the cooking liquid) to the masala and stir to combine. Add some reserved cooking liquid as needed to reach a thick curry consistency (start with 1/2 cup). Simmer gently for 10–15 minutes so flavors meld; lightly mash about 1/3 of the chickpeas in the pot for a creamier texture. Crush kasuri methi between your palms and add 1 tsp, then finish with 1 tbs lemon juice and 0.25 cup chopped coriander. Adjust salt to taste. Keep warm.
Kulcha dough
- 5
Activate yeast and make dough
In a small bowl combine 0.75 cup warm water (about 38–43°C / 100–110°F) with 1 tsp sugar and 1 tsp instant dry yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well, add 0.5 cup plant yogurt, 2 tbs oil and the foamy yeast mixture. Mix and knead for 6–8 minutes until a smooth, slightly tacky dough forms. If too dry add up to 1–2 tbs warm water; if too sticky dust with a little flour.
- 6
First proof
Lightly oil the dough, place in a bowl, cover with a damp cloth or plastic wrap and let rest in a warm place until doubled in size, about 45–60 minutes.
Aloo-Gobhi filling
- 7
Cook potatoes and cauliflower
While dough proof rises, boil or steam the cubed potatoes and cauliflower florets until just tender (about 8–10 minutes). Drain and let cool slightly. Mash the potatoes coarsely and chop cauliflower into very small pieces or lightly mash some florets so mixture binds.
- 8
Prepare spiced filling
Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and let sizzle. Add 0.5 cup finely chopped onion and 1 tsp minced ginger; sauté until soft. Add 1 tbs ground coriander, 0.5 tsp turmeric, 0.5 tsp garam masala and 0.5 tsp amchur; cook 30 seconds. Add mashed potatoes and chopped cauliflower, season with salt to taste and cook, stirring, for 4–6 minutes until the mixture is fairly dry and flavors have combined. Stir in 0.25 cup chopped coriander. Allow the filling to cool completely before stuffing (warm filling will make sealing the dough difficult).
Assembly & finishing
- 9
Divide dough and portion filling
Punch down the risen dough and divide into 8 equal pieces (for 4 servings, 2 kulchas per person). Roll each piece into a ball and flatten slightly. Keep covered to prevent drying.
- 10
Stuff and shape kulcha
On a lightly floured surface, roll one dough ball into a 4–5 inch disc. Place about 2–3 tbs of cooled aloo-gobhi filling in the center. Gather edges to seal the filling completely, pinch to close, then gently press and roll the sealed ball into a 6–7 inch flat disc. Dust with a little flour if needed. Sprinkle sesame seeds and 1 tsp nigella seeds on top and press lightly so they stick.
- 11
Cook on skillet or in oven
Heat a cast-iron skillet or heavy nonstick pan over medium-high heat. Place the rolled kulcha on the dry hot skillet; when bubbles appear and the underside has charred spots (about 1–2 minutes), flip. Brush the cooked side with oil or vegan butter, then flip again and brush the second side; press with a spatula and cook until both sides have golden-brown spots and the kulcha is cooked through (3–4 minutes total per kulcha). Alternatively, bake on a preheated pizza stone or baking sheet at 250°C (480°F) for 4–6 minutes until puffed and charred at the edges.
- 12
Finish with butter and spices
Brush cooked kulchas lightly with oil or vegan butter and sprinkle a pinch of chaat masala if desired. Keep kulchas wrapped in a clean cloth to stay warm while you cook the rest.
To serve
- 13
