Famous Amritsari Nutri Kulcha

By Ranveer Brar · 60 min

Ingredients

Instructions

1. In a pressure cooker, combine water as needed, 130 g soya chunks, 150 g soya granules, 1 tbsp Degi red chilli powder, 1 tsp turmeric, salt, and 1 tbsp oil. Mix well.
2. Cover and pressure cook for 2-3 whistles until the soya is well cooked.
3. Drain the soya mixture and set it aside.
4. In a handi, heat ¼ cup oil and 2-3 heaped tbsp ghee. Add 1 tsp cumin seeds, then the finely chopped onions and green chillies, and sauté 4-5 minutes until golden.
5. Add 2 tbsp ginger garlic paste and cook for 1 minute.
6. Add ½ cup tomato puree and 1 ¼ cup beaten curd. Cook until oil separates from the gravy.
7. Add 2-3 tbsp fried onion, 1 tsp turmeric, 2 heaped tbsp coriander powder, ½ tsp cumin powder, 2 heaped tbsp Degi red chilli powder, and mix well.
8. Add 1 cup water and 1 heaped tbsp finely chopped coriander stems, and bring to a quick boil.
9. Add the cooked soya, 3 Bhavnagri mirchi (seeded, roughly chopped), ½ inch julienned ginger, and 2 tsp sugar. Mix well and set aside.
10. For the double tadka, heat 2 tbsp ghee in a shallow pan or tawa. Add ½ sliced onion, ¼ cup julienned raw mango, 1 small julienned carrot, and 1 sliced green chilli, and sauté on high heat for 2-3 minutes.
11. Add the prepared soya mixture and ¼ cup water, and cook for 4-5 more minutes.
12. Stir in ½ tsp garam masala (optional), ½ tsp black pepper powder, and 2 tsp lemon juice.
13. Transfer to a serving dish and garnish with coriander sprig and the sliced onion.

Summarized from Ranveer Brar's video. Watch it for the details.

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