Amritsari Nutri Kulcha

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Soak the nutri nuggets and kheema in clean water 30 to 45 minutes before beginning to cook,
Strain out excess water from the soaked nutri by pressing between palms, as you transfer them into a pan with boiling water.

Add salt, slit chillies and ginger to season the boiling water.
While the nutri is boiling, take a fry pan, and bring over low heat and add the whole spices for the garam masala in the pan. Do not add in the kasoori methi and amchur powder at this stage.

Roast the spices over low heat till the masalas develop a light to medium brownish colour. Once the colour is achieved, transfer the masala into a plate to allow it to cool.
After about 30 minutes of boiling the nutri should be ready. Strain the nutri out of the water. Remove any excess water by pressing the nutri in the strainer with a spatula and keep on the side to cool.

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Once the nutri is cool you can remove the ginger and green chilli that were used to season the nutri.
Grind the garam masala into a fine powder, and add in the powdered Kasoori methi and amchur masala. The Amritsari Nutri Garam Masala is now ready and the excess can be stored in an airtight container. It’s a versatile masala and can be used to cook many things.

Place a cast iron kadhai over the flame and heat some ghee. Once the ghee melts well, add in some heeng. Add in the chopped onions and cook while stirring till the onions begin to turn brown.
At this stage add in ginger garlic paste, stir to mix and add a dash of water to prevent the ginger garlic paste and onions from burning. At this stage add in the green chillies and green capsicum.
Reduce the heat and now we start adding the powdered masalas. Add in the turmeric, red chilli powder and the Amritsari Nutri Masala. Stir to mix the masalas well and cook while stirring over low heat.

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Turn the heat up again and immediately add in the tomato puree. Cook while stirring and scraping. Add in the black salt, salt and kasoori methi and cook till the masala is dry and well roasted (or bhuna).
As the tomato and masalas cook, excess oil will seem to come out of the edges of the masala base.
Once the masala is cooked add in the boiled nutri that we reserved earlier. Mix and scrape over high heat and roast (or bhuno) this for 2-3 minutes.
Add water to make thin masala and then boil while stirring till the desired consistency is achieved. Finish this with chopped coriander and reserve in the kadhai.
To make the kulcha melt butter over a tawa and fry the kulcha while pressing and turning it over the tawa.
Once toasty, dip one side of the kulcha in nutri masala to smear the rogan over it. Put the tawa back on the tawa rogan side down and fry till the masala sticks on the kulcha. Do this with all the kulchas.
To finish the nutri like they do on the street, heat butter on the tawa and add in the nutri. Make space in the centre by moving the nutri away from the centre with a ladle in circular motion.

In the space made in the centre add in more butter, along with sliced vegetables and cook for about 1 min in the centre. Once the vegetables are a little soft, mix the whole thing together. Serve along with the seasoned kulchas, lemon wedge, fried chilli and onion roundels.