Amritsari Kulcha

What is Amritsari Kulcha?

Amritsari Kulcha is one of the popular potato fillings stuffed mildly leavened flatbread that is served with spicy chole or any other Punjabi gravy.

If you go to Amritsar, the famous city in Punjab, you might find loads of street vendors selling Amritsari Kulcha with Chole and people relish them for breakfast, lunch or dinner.

I once had a chance to try this delicious combination in Amritsar and it was just outstanding. Ever since I wanted t make it at home, and finally I did make it. The recipe is almost close to the ones we get in Amritsar.

Basic Ingredients for Amritsari Kulcha:

• Firstly, All-purpose flour-Cream plain flour or maida is used to make the kulcha but you can also try it with whole wheat flour.
• Potato-Boiled and mashed potatoes.
• Spices-A combination of several spices is used.
• Onions-Brings a nice crunchy flavor.
• Ginger-Balances the heat and helps in digestion too.
• Green chilli and Coriander-For spicy and refreshing aroma.
• Baking Powder-For mild leavening of the bread dough.

How to make Amritsari Kulcha?

For making Amritsari Kulcha three main steps are needed to be done. Fisr of all make the dough and set it aside to rise a little bit. While the dough is resting tart making the spicy potato filling.

When both dough and filling are ready, all you need to do is roll the kulch, stuff with filling. Reshape it again and cook on a skillet or tawa.

Normally kulcha is made in tandoor but it can be easily made on tawa. To make it like tandoor apply water on one side of the kulcha and place it on heated tawa facing the water side down. If you haev regular flame cookertop then simply flip the tawa and roast cook it uuntil you see black spots.

But if you have the electric plate, induction or stone plate cooker than you can use a cake cooling rack . Place the cake cooling wire rack on your cooker and let it heat. Now when your kulcha is cooked from waterside remove it using a spatula and roast cook on the cake cooling rack.

Or simply you can use grill mode in oven to make the tandoor effects.

Use any of the ways and make the stuffed kulchas. Apply more butter after cooking and serve right away.

Serving Suggetsions:

Serve the hot butter smeared kulcha with Amritsari Chole, Chana Pindi, Paneer Butter Masala, or Amritsari Aloo.

Looking for more such bread recipes to get some ideas for your lunch and dinner ideas? Do not miss my Bidari Parathaand Onion Paratha and the best one’s Green peas Paratha.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Amritsari Kulcha

Sapana Behl

Spicy potato filling stuffed Amritsari style aloo kulcha. This kulcha is flaky and oh so delicious that you can't stop eating more.

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Prep Time 50 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine North Indian

Equipment

• Skillet/Tawa
• Mixing Bowl

Ingredients

  

• 2 cup All-purpose flour/Maida
• a pinch salt
• 3-4 tablespoon oil/ghee
• 1/4 cup cold milk
• 1 teaspoon baking powder
• cold water as required

For the filling:

• 8-10 small potatoes, boiled & mashed
• 2-3 green chilly, chopped
• 1 onion, chopped
• 2 teaspoon ginger, grated
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chat Masala
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchoor powder
• 1/2 teaspoon coriander powder
• a pinch asafetida
• salt to taste
• few coriander leaves chopped

Instructions

 

• Sift all-purpose flour with baking powder, and salt in a bowl.
• Add oil or ghee and mix well.
• Now add the cold milk and knead into a soft dough using enough water.
• Cover the dough with a kitchen cloth and keep aside for an hour.
• Take all the ingredients for filling in a bowl and mix everything. Make lemon sized balls.
• Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the center.
• Cover from all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
• Apply water on the side and pinch the kulcha so it won’t puff while cooking.
• Heat a pan or skillet, and gently drop from the waterside of kulcha on it.
• Add some coriander leaves on it.
• Flip using a spatula and cook on direct flame or use a cake stand to cook it on the ceramic or solid plate cooker.
• Remove from heat, apply more butter and serve hot with Amritsari Chole or any other side dish.

Notes

1. Adjust the amount of green chilli as per your taste.
2. Keep the cooked kulcha in a kitchen towel-lined casserole.

Keyword aloo stuffed kulcha, amritsari kulcha, amritsari kulcha recipe, how to make amritsari kulcha, kulcha recipe

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Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Amritsari Kulcha and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl