Amritsar x Naples
Kulcha margherita with methi butter
Amritsar's kulcha dough learns the Naples flag colours and gets a buttery methi crust.
90 minTime
21 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original594kcalsame
21 gproteinsame
3 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix maida, baking powder, soda, sugar and 1 tsp salt. Add curd, milk and oil and knead 5 minutes into a soft dough. Cover and rest 1 hour.
- 2Grate the tomatoes, discard the skins and mix the pulp with olive oil, a pinch of salt and the chilli. Do not cook it.
- 3Melt the butter on low heat with the garlic and kasuri methi for 1 minute.
- 4Divide the dough into 4 and press each into an 18 cm round. Press in a few nigella seeds. Cook on a heavy tawa on medium high heat for 2 minutes until spotted underneath, then flip.
- 5Spread the cooked side with tomato and top with mozzarella. Cover with a lid on medium low heat for 3 to 4 minutes.
- 6Brush the edges with methi butter and tear basil over the top.
Serve it like this
Serve each kulcha whole on a wooden board, cut into four, with a final brush of methi butter on the rim and a few fresh basil leaves in the centre.
