And yes of course after the holy visit do not forget to have amritsar kulcha at "brava da dhaba" . It is interesting to note that the resturant has also hanged a translation of the name of their resturant, so you will see "brava da dhaba" and "big brother’s resturant" hanged side by side. So much for "firangi" tourists. Pretty amuzing. But believe me your trip will be incomplete without a visit to this dhaba.
Kulcha recipe
Baked flat bread made with maida (all-purpose flour) eavened (baking powder whole milk yogurt)
This is normally a companion of cholay, specially at the breakfast time. Ingredients
Maida (all purpose flour): 4 cups
Salt: 1 teaspoon
Baking powder (double action): 1 teaspoon
Warm water: 1 cup
Dahi yogurt: 2 tablespoon
Egg: 1
Sugar: 1 teaspoon
Ghee for basting: ¼ cup
Maida for dusting and rolling dough
Method
Mix maida, salt, and baking powder. Sift well.
Mix milk, water, yogurt, egg.
Mix flour and water mixture to make dough. Knead the dough for 10 to 15 minutes.
Gather the dough to form a ball. Lightly oil the ball. Cover with damp kitchen towel or a plastic film wrap. Let it rest about 2 hours at room temperature.
Knead the dough for about five minutes. Divide dough in to 8 equal small balls. One dough ball will make one kulcha.
Preheat oven to 450º f
Lightly dust the rolling surface with maida. Put a dough ball. Flatten the dough with hand. Roll the dough out to form a round, or oval shape about the thickness of 3 nickels (5¢ coins).
Brush the kulcha with ghee. Put the kulcha on a greased baking sheet.
Bake about 6 to 8 minutes.
Repeat steps 6 through 8 till all the kulcha have been baked.