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.
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.
