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Amritsari Kulcha Recipe

Amritsari Kulcha Recipe

Amritsari Kulcha is a traditional Punjabi flatbread stuffed with a spicy potato filling. This crispy and flavorful bread is best served with chole, raita, and pickles for a delicious meal.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Indian, Punjabi
Servings 4
Calories 320 kcal

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.
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