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Amritsari Prantha Masala

Amritsari Prantha Masala

₹250.00 – ₹1,000.00

  • Take 4 boiled potatoes and add 1 tablespoon of parantha masala to it and your parantha batter is ready.
  • No need to add salt.
  • Parantha masala can be used to make aloo parantha, gobi parantha, mooli parantha, panner prantha, plain paran tha, parantha sandwiches, and chillas
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Description

Amritsari Parantha Masala

Amritsari Parantha Masala lets you prepare a nutritious parantha that is packed with the gogoodnessof Indian flavours.

You wwon’tt want to miss out on this North Indian favourite!

It is an Indian spice used extensively in Punjabi cuisines for its addition of aroma, colour and mmouth-wawaterflavour.

Read for more knowledge of spices.

Features:

  • Amritsari Parantha Masala is made up of high-quality products.
  • We use cumin seeds, carom seeds, pomegranate seeds,?iodised salt,?Mace,?Nutmeg,?cloves,?coriander seeds,?fenugreek leaves, black pepper, and red chillies make this aromatic masala.
  • It is an instant ready-to-mix masala that adds flavour to your dish.
  • Our Masala can be used for any type of paranthas and kulchas.
  • All our products are packed carefully and hygienically at our storehouse.

Tasty Amritsari kulcha Using Our Parantha Masala:

Ingredients

For Dough

  • cups – Unbleached All Purpose flour / Maida
  • 2 tbsp – Oil
  • Salt to taste
  • 2 tsp – Active dry yeast
  • 2 tbsp – Sugar
  • 1 and ha ahalffps Warm Whole milk you may need 1 and 3/4 ccupsonly, depending upon the quality of your all all-purposeur

For Stuffing

  • 1 kg – Boiled Potatoes
  • 3 – tbsp Chopped coriander
  • 1 tbsp – Green chichilleste prefeprefer le bit spicy, you may add according to your taste
  • Salt to taste
  • 2 tbsp Amritsari Parantha Masala

Instructions

For Dough

  • Take warm milk in a bowl. Add oil, yeast, and sugar intoto bowl.
  • Mix well, cover it and keep it in a warm place for 10 minutes until foamy.
  • In a big mixing bowl, take flour and salt.
  • Mix them well. Add foamy milk mixture and knead a soft dough.
  • Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too.
  • Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour.
  • After an hour you will see the dough has doubled in size.

For Stuffing

  • Take all the ingredients in a bowl. Mix them well and divide them into 12 equal size balls. Keep it aside.

Let’s make Amritsari Aloo Kulcha

  • Dust the working surface with a little bit of all-purpose flour. Take out the dough onto the working surface Knead the dough once with help of a little bit of flour. Divide them into equal size balls.
  • Take one ball and gently press it out a bit. Place the prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.
  • Use one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle some cilantro.
  • Place the rolled kulcha on a regular tawa, apply some ghee on both sides and cook them from both sides over medium to high heat.
  • Amritsari Kulcha is ready. Apply butter or ghee and Serve them hot with chole, sweet chutney, dal makhani or curd. Enjoy!!

Also, don’t forget to visit our Spices collection.

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