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 mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Breakfast, Main Course
Cuisine Indian, Punjabi
Servings 4
Calories 320 kcal
Large mixing bowl
Rolling Pin
Skillet or tawa
Spatula
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
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.
- 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.