Amritsari Nutri Kulcha Recipe
Amritsari Nutri Kulcha is a flavorful and protein-rich variation of the classic Amritsari Kulcha, where the traditional potato filling is replaced with spiced nutri chunks a soy based vegetarian protein. The kulcha dough is stuffed with a savory mixture of crumbled nutri, onions, cilantro, and traditional Punjabi spices like amchur and garam masala, then baked in a tandoor or on a tawa until golden and puffed. Crisp on the outside and soft inside, it is typically served with a generous dollop of butter, tangy chole, and pickled onions. A modern twist on a beloved street food, this dish offers a wholesome and satisfying meal for vegetarians and health-conscious food lovers alike
Nutri Gravy Ingredients
Boiling water
2 Tablespoon tea powder / 1 no tea bag
Salt to taste
1 Tablespoon sugar
150 gram soya chunks
50 gram soya granutes (optional)
Tomato Puree
4-5 medium size (diced)
3-4 NOS green chilies
1 Inch ginger
2 Tablespoon coriander stems
Gravy
3 Tablespoon oil + 2 tablespoon ghee
1 Tablespoon jeera
2-3 pods green cardamom
1 NO black cardamom
2-3 NOS cloves
1 Tablespoon black pepper
1-2 NO bay leaf
1 Inch cinnamon
4-5 Medium size chopped onions
1/2 Cup fried onions
As needed water
3 Tablespoon ginger garlic paste
2 Tablespoon Kashmiri red chili powder
1 Tablespoon spicy red chili powder
1 Tablespoon cumin powder
3 Tablespoon coriander
1 Tablespoon turmeric powder
2 Tablespoon anardana
1.5 Tablespoon kasuri methi
As needed hot water
Salt to taste
3/4 Cup spinach chopped
1 Tablespoon dark soy sauce
1 Tablespoon red chilies sauce
2 Medium size capsicum chopped
1 Inch ginger
2-3 NO green chilies slit
1 Tablespoon kasuri ethi
1 Tablespoon garam masala
Salt to taste
1 Tablespoon lemon juice
As needed fresh coriander leaves
Step:1
Set water for boiling , add tea bag , salt , sugar , soya chunks and granules , stir and cook for 6-7 minutes , I’ve used tea bag , if in case you don’t have tea bag , then you can simply tie tea powder in a muslin cloth and leave it in the water
Step:2
Once the soya is cooked use a sieve to strain the water , further rinse with fresh water . Now use a spatual and press to remove excess water . You can also use a cloth to squeeze water out the water efficiently . Add all the ingredients of the tomato puree in grinding jar , and grind to make a fine puree . Keep it aside to be used later
Step:3
Set a wok on medium heat , add oil and the whole spices , slong with onions , stir and cook until the onions are golden brown in colour . Separately jar and make fine paste. Keep aside for now
Step:4
As the onions turn light golden brown in colour add the ginger garlic paste , stir and cook for 4-5 minutes on medium flame . Now , lower the flame and add Kashmiri red chili powder , stir once and further add the remaining powdered spice , stir once and add 300-400 ml hot water and grinded brown paste , stir and cook until the ghee separates and the masala is cooked really well
Step:5
Now , dd the prepared tomato puree , salt to taste and cook for 7-8 minutes on medium flame . Further add spinach and cook for 4-5 minutes further add the cooked soya chunks and granules , stir and cook for 3-4 minutes
Step:6
Add additional 500 ml hot water , dark soy sauce and red chili sauce and stir well , cover and cook for 2-5 minutes on very low flame , do stir in intervals . Further add capsicum , ginger , green chilies kasuri methi on medium high flame
Step:7
Check for the seasoning and adjust accordingly add lemon juice and finish with chopped coriander leaves , nutri gravy is ready . Make sure to give a tadka before serving
Assembly Ingredients
As needed butter 3-4 NOS green chilies (chopped)
1/3 Cup pyaaz ke lacche
1/3 Cup carrot
Prepared nutri gravy
As needed kulcha
Fresh coriander
Step:1
Togive the final tadka before serving , set a pan on medium heat , add butter , green chilies, pyaaz ka lacche , capsicum and carrot , stir and cook briefly high flame , add the prepared nutiri gravy stir and cook on high flame while breaking down the bigger nutri chunks , finish by adding freshly chopped coriander leaves , you can also give the tadka in batches and adjust the quantity of carrot , capsicum , green chilies as required
Step:2
Toast the kulchas as well in the same tawa so the kulchas also somewhere get the gravy flavour over it use butter to toast them , if you’re having a big tawa then you can scrape off the nutri gravy on the edges of the tawa and toast the pav in the centr as it gets the flavour of the nutri gravy
Step:3
Your Amritsari style nutri kulcha is ready serve with some onion rings on side and some red and green spicy chutney
Video For Nutri Kulcha
