The Amritsari Kulcha Recipe is a crispy and flavorful Indian flatbread stuffed with a spicy potato filling, originating from Amritsar, Punjab. This traditional dish is known for its flaky texture and delicious filling made with potatoes, spices, and herbs, which makes it a perfect comfort food. Amritsari Kulcha is cooked in a tandoor or on a skillet until golden and crispy. It is best served with chole (chickpea curry), pickles, and raita, making it an irresistible meal for any time of the day. Ready in just 35 minutes, this authentic kulcha recipe brings the flavors of Punjab straight to your table.

Why is it Called “Amritsari Kulcha”?
The name “Amritsari Kulcha” comes from Amritsar, a city in Punjab, India, famous for its rich and delicious cuisine. The word “Kulcha” refers to a type of Indian flatbread that is traditionally baked in a tandoor. The Amritsari variation is known for its stuffed filling made with spicy potatoes, which gives the bread its distinct flavor. The kulcha from Amritsar has gained popularity across India due to its unique combination of crispy texture and flavorful filling, making it a staple in Punjabi households and a favorite at restaurants serving authentic North Indian cuisine.
How Should Amritsari Kulcha Taste?
Amritsari Kulcha should have a crispy, flaky texture with a spicy and flavorful potato filling. The flatbread itself should be soft on the inside, with a slightly crispy outer layer. The potato filling should be well-seasoned with spices like cumin, coriander, and green chilies, giving it a burst of flavor. The kulcha should have a balance of spiciness from the filling and a mild, buttery flavor from the crispy bread. The addition of herbs like fresh coriander and a hint of tanginess from dried pomegranate seeds makes the kulcha taste even more delicious and aromatic.

How to Make it Super Yummy or Perfect?
To make the best Amritsari Kulcha, follow these tips:
- Use Fresh Ingredients: Fresh herbs and spices make a huge difference in enhancing the flavor of the filling.
- Knead the Dough Well: Kneading the dough until it is smooth and elastic will result in a soft and fluffy kulcha.
- Stuff Generously: Make sure to use a generous amount of potato filling to get that authentic taste in every bite.
- Cook on High Heat: Cooking the kulcha on high heat gives it a crispy exterior while keeping the inside soft.
- Brush with Butter: Brushing the kulcha with butter or ghee after cooking adds richness and makes it extra delicious.
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Amritsari Kulcha Recipe
Equipment
- Large mixing bowl
- Rolling Pin
- Skillet or tawa
- Spatula
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup yogurt
- Water, as needed
- 1 tbsp oil
For the Filling:
- 3 medium potatoes (boiled and mashed)
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp dried pomegranate seeds (anardana
- 1 green chili (finely chopped)
- Fresh coriander leaves (chopped)
- Salt to taste
Instructions
Prepare the Dough:
- In a large mixing bowl, add all-purpose flour, salt, baking powder, and baking soda. Mix well.
- Add yogurt and a little water to form a soft dough. Knead well and add oil. Knead again until smooth.
- Cover and let it rest for 15 minutes.
Prepare the Filling:
- In a separate bowl, add the boiled and mashed potatoes.
- Add cumin seeds, red chili powder, coriander powder, dried pomegranate seeds, green chili, fresh coriander, and salt.
- Mix well to form the potato filling.
Stuff the Kulchas:
- Divide the dough into equal portions and roll each portion into a small ball.
- Roll one ball into a small circle. Place a portion of the potato filling in the center.
- Bring the edges together to seal the filling and roll it again gently into a kulcha.
Cook the Kulcha:
- Heat a skillet or tawa over medium-high heat.
- Place the rolled kulcha on the skillet and cook until bubbles start to form. Flip and cook until golden brown.
- Brush with butter or ghee for extra flavor.
Serve:
- Serve the hot Amritsari Kulchas with chole, raita, and pickles.
Notes
- Variation: You can add paneer to the potato filling for a richer flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a dollop of butter on top for added richness.
Conclusion
This Amritsari Kulcha Recipe is a perfect way to experience the authentic flavors of Punjab. With its crispy, flaky bread and spicy potato filling, this dish is comforting, satisfying, and easy to make. Whether you’re cooking for a family brunch or a special occasion, Amritsari Kulcha is sure to impress. Serve it with chole, raita, and pickles for a complete, hearty meal. Try this recipe today and bring the delicious flavors of Amritsar to your kitchen!