Amritsari Kulcha

Take Maida, add milk powder, sugar, salt, baking soda and curd. Add warm water and knead the dough. And let it rest for one hour.

In a vessel, take all the remaining ingredients and make a mixture.

Take the dough and make a big chapati, apply ghee all over, then fold it from one side by overlapping each. Again apply ghee. And close the edges and roll out. Then you get an elongated size dough. Cut into pieces and make round balls.

Now with your hands spread the dough and take one portion of mixture and keep it centre and cover and make a parantha with your hands pressing it slowly.

Now spread coriander leaves on the parantha and on the down side apply water.

Heat a tawa and the water side should be placed on Tawa so that when it is turned upside down, parantha does not fall from the tawa.

Now take the handle and turn it upside down to cook the parantha. The Amritsari kulcha is cooked from both the sides.

Cut it in half and quarters and serve with curd.