Amritsari Kulcha
Indian
Intermediate
Main CourseAmritsari Kulcha Revamped With Khapli Wheat Flour For A Healthy Twist
Amritsari Kulcha
40 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Veg
Diet
Amritsari kulcha is a popular flatbread from Punjab and is commonly found on North Indian restaurant menus. This flaky, soft delight is traditionally made from a dough of all-purpose flour, yoghurt, and other leavening agents. However, in this modern world, it is high time to move over from maida and try khapli wheat flour instead.
This Khapli Wheat Amritsari Kulcha recipe uses Aashirvaad Chakki Khapli Atta, which is rich in fibre and protein and packed with essential nutrients that support overall well-being, including B vitamins, iron, magnesium, and antioxidants.
The special thing about this recipe is that it uses yoghurt, baking soda, and baking powder to replace the classic leavening agent, yeast. This kulcha recipe is a must-try if you enjoy Punjabi cuisine. It uses basic kitchen supplies and is ideal for serving guests.
Ingredients
UNITSIngredients
For Kulcha Dough:
2 cupsAashirvaad Chakki Khapli Atta
2 tbspCurd (Yoghurt)
1 tbspBaking Powder
½ tspBaking Soda
½ cupWarm milk
1 tspSugar
1 tspSalt
2 tbspGhee
2 tablespoonsNigella seeds (kalonji), for topping
For Kulcha Stuffing:
3Medium potatoes, boiled and mashed
1 tablespoonGinger, finely grated
2 tablespoonsFresh coriander leaves, chopped
1 teaspoonAjwain (carom seeds)
1 teaspoonRoasted cumin powder
1 teaspoonAmchur (dry mango powder)
0.5 teaspoonsRed chilli powder
0.5 teaspoonsGaram masala
0.5 teaspoonsSalt, for filling
2 tablespoonsButter, for brushing