Amritsari Kulcha is a famous Punjabi stuffed bread, known for its crispy, flaky crust and soft, spiced potato filling. The dough is made with maida and curd, giving it a light, slightly tangy flavour. It's rolled, stuffed, and either baked or roasted on a hot tawa until golden with charred spots. Finished with butter or ghee and a sprinkle of spice, this kulcha is perfect with chole, raita, or even plain curd on the side.
Ingredients
UNITSIngredients
For the Dough
3 cupsAll-purpose flour (maida)
1 tspSalt
1 tspBaking soda
2 tspSugar
1/2 cupYoghurt (dahi)
1 tbspGhee or oil
as neededLukewarm water
For the Filling
4 medium-sizedPotatoes
2-3Green chillies
1/4 cupCoriander leaves
1 tspGinger
1 tspChaat masala
1/2 tspGaram masala
to tasteSalt
1 tbspLemon juice
For Garnish
2 tbspCoriander seeds
1/2 tspRed chilli powder
2 tbspCoriander leaves
for brushingMelted ghee or butter
Follow
Directions
Description - Step 1
Prepare The Dough
In a large bowl, mix the flour, salt, baking soda and sugar. Add the yoghurt and ghee. Start kneading the dough, gradually adding water as needed, until you have a soft, pliable dough. Knead well for 8-10 minutes. Cover and let the dough rest for an hour.
Description - Step 2
Make The Filling
Boil the potatoes until tender. Peel, cool and mash them. Mix in the chopped green chillies, coriander leaves, grated ginger, chaat masala, garam masala, salt and lemon juice until well combined. Taste and adjust the seasoning.
Description - Step 3
Stuff The Kulchas
Punch down the rested dough and divide into 8 equal portions. Roll each into a ball. Flatten a dough ball, place a portion of the potato filling in the centre, then bring the edges together to seal it in. Gently roll out the stuffed kulcha into a slightly thick round of 6-7 inches.
Description - Step 4
Season The Kulchas
Mix the crushed coriander seeds with the red chilli powder. Sprinkle this mix over the kulchas, pressing it gently into the dough. Sprinkle the chopped coriander leaves as well.
Description - Step 5
Cook The Kulchas Preheat The Oven
Preheat a tawa (griddle) or pan over medium-high heat and lightly brush it with oil or ghee. Place the stuffed kulcha on the hot tawa. Cook for 2-3 minutes on each side, pressing gently with a spatula until they puff up and develop golden-brown spots. Alternatively, you can preheat to the highest temperature (250°C/480°F or above) and bake the kulchas for 7-8 minutes until they puff up and get charred spots.
Description - Step 6
Brush With Ghee Or Butter
Remove the suffed kulchas from the oven and immediately brush the tops with melted ghee or butter for a lovely sheen.
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